Voice of the Industry Questionnaire 2
Gaps and Opportunities identified in the use of acids and low pH to control micro-organisms
I state hereby that my participation in the research study is voluntary, that I understand and agree to the terms in the privacy notice (found attached in the covering letter). *
What are the reasons to not reduce the pH of products if it can be beneficial? i.e. improved shelf-life or lower production costs.  Does it impact: *
Which of these micro-organisms are of concern in your products? (Choose all that apply) *
Required
If selecting 'other', please specify which bacteria are of concern in your products?
Which yeasts or fungi are of concern for your products? *
Required
If selecting 'other', please specify which fungi are of concern in your products?
Would consumers benefit from less acidic pH in the product? *
What pH range would be acceptable for your product without impacting its marketability? (Choose all those that apply) *
Required
If challenge studies are used, do you apply surrogates with known product testing capability? *
What is the main criterion when investing in alternative pH-based technology to reduce or replace current heat treatments? *
Are your consumer complaints about spoilage currently too high? *
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