Research Collaboration Produces Guidance for Controlling Spore-Forming Bacteria in Plant-Based Beverage Ingredients
A new guidance statement developed by industry, based on the findings from a pre-competitive research collaboration, outlines key scientific considerations and recommendations for controlling bacterial spores in plant-based ingredients used in dairy-alternative beverages.
A consortium comprising Ripple Foods, Royal FrieslandCampina, Tetra Pak, SPX FLOW, and HP Hood developed the guidance, drawing upon the findings of research conducted by NIZO Food Research, Wageningen University and Research, HAS Green Academy, and 11 industry partners. The guidance has been endorsed by NIZO.
The project was funded by participating companies and the Dutch Top Consortium for Knowledge and Innovation (TKI) Agri and Food program to provide a scientific foundation for future discussions on quality standards and risk management in the growing plant-based beverage sector.
Research Offers Insights into Controlling Spore-Forming Bacteria in Plant-Based Ingredients
The research project addressed knowledge gaps related to microbial safety and spoilage risks associated with plant-based ingredients used in dairy-alternative beverages, particularly shelf-stable, low-acid products. Researchers examined the occurrence, heat resistance, and growth behavior of spore-forming bacteria in plant-based ingredients, including pea, oat, almond, faba bean, and coconut-derived ingredients. They reported considerable variation in microbial contamination among ingredient types and samples from the same ingredient source.
While the study identified bacterial species commonly encountered in the food industry, researchers said they found no evidence of previously unknown or unusually heat-resistant microorganisms. However, some of the identified species could contribute to product spoilage or pose food safety concerns if not adequately controlled through ingredient selection, processing, and storage practices.
The project also generated data intended to support industry risk assessments and supplier specifications. The research produced:
- Improved methods for detecting and enumerating spore-forming bacteria in plant-based ingredients
- New data on the heat resistance of bacterial spores and their survival during food processing
- Greater understanding of conditions that promote or inhibit spore germination and growth in plant-based beverages and dairy alternatives
- Data to support science-based ingredient specifications between suppliers and manufacturers
- Enhanced predictive models to help identify critical control points during product development.
Findings from the research collaboration have been published, or will be published, in academic journals. For example, a study resulting from the project, published in 2023, provided an overview of the levels and types of microbial contaminants present in 88 different plant-based ingredients used to make dairy alternatives.
Focus on Heat-Resistant Spores, Bacillus cereus Recommended
Based on the project's findings, the new industry guidance recommends that suppliers of plant-based ingredients monitor and control bacterial spores, including highly heat-resistant spores of thermophilic bacteria (HRTS) and Bacillus cereus, to help maintain consistently low spore levels in ingredients intended for beverage applications.
Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →
Overall, the newly published recommendations are intended to support more consistent verification of incoming ingredients by beverage manufacturers.
The full guidance statement can be found here.
