The PAP eggs case

New packaging
For many years, Pap’s boiled and peeled eggs were packaged and preserved in buckets and cling wrap, submerged in a preserving liquid of various compositions. When new EU regulations forced Pap to find another preserving liquid, the company looked for a mixture that did not contain the forbidden preservative but did ensure a long shelf life.

NIZO advice
The alternative it chose is based on citric acid. However, the shelf life of this acid is shorter than that of the original preservative. So Pap and specialists from NIZO food research BV rolled up their sleeves. Pap Quality Manager Van der Molen said: “NIZO’s advice really helped us out. The actual problem was yeast formation. They are going to help us preventively decrease the odds of contamination.”

More information: www.pap.nl or innovation@foodvalley.nl.