New guidance issued on bacterial spore risks in plant-based beverage ingredients

Wageningen, Netherlands — 21 July 2026

An alliance of leading food and beverage companies, including Ripple Foods, Royal FrieslandCampina, Tetra Pak, SPX Flow, and HP Hood, has released new industry guidance addressing bacterial spore risks in plant-based ingredients. Developed through the Plant Protein Contaminants Consortium, a multi-year pre-competitive research initiative coordinated by Dutch food research organisation NIZO, this guidance targets microbiological challenges inherent in the expanding plant-based beverage sector.

The recommendations advise ingredient suppliers to bolster monitoring and control of bacterial spores, encompassing highly heat-resistant spores and Bacillus cereus. Unlike traditional dairy, plant-based formulations utilise diverse agricultural raw materials that introduce varied and naturally occurring microorganisms. Spore-forming bacteria are particularly problematic as they withstand common heat treatments, potentially causing spoilage, off-flavours, reduced shelf life, and, in cases like Bacillus cereus, food safety concerns if conditions support growth, as identified by Dr. Ir. Fred van de Velde, principal scientist at NIZO Food Research.

The consortium's research, involving partners such as Wageningen University & Research, and HAS Green Academy, highlighted significant variability in microbial contamination across different plant ingredients—such as peas, oats, almonds, faba beans, and coconuts—and even within batches of the same ingredient. Crucially, the study did not identify novel, unusually heat-resistant microorganisms; instead, it reaffirmed that known bacterial species remain the primary concern. This reinforces the need for robust ingredient specifications, rigorous supplier verification, and appropriate processing controls.

Practical tools developed from the research include enhanced detection and quantification methods for bacterial spores, new data on spore heat resistance, growth behaviour, and predictive models to pinpoint critical control points in product development. These resources are intended to empower manufacturers to ensure product safety, maintain quality, and reduce waste in the shelf-stable plant-based beverage category.

What this means for United Kingdom

UK brand owners and contract manufacturers operating in the plant-based beverage sector must proactively evaluate their entire supply chain against these new guidelines. This will necessitate revised supplier audits and potentially higher raw material costs, as ingredient producers implement closer controls. Compliance with updated microbiological standards will be critical for maintaining product integrity and market access, influencing ingredient procurement choices and product specification documents signed off by Q4 2026. Companies that fail to adapt risk increased batch rejection rates, compromised shelf life, and potential brand reputation damage in a competitive market segment.

The alliance's statement aims to establish more consistent specifications throughout the supply chain, simplifying raw material verification for beverage manufacturers. This collaborative approach focuses on generating scientific data and establishing shared best practices to resolve sector-wide technical issues, supporting the continued growth of shelf-stable plant-based beverages and ensuring regulatory compliance and quality.

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