Consumers increasingly expect meat to be fresh, safe, and minimally processed. Retailers, meanwhile, are trying to keep displays full without driving up shrink, recalls, or markdowns. Meeting both goals usually involves tradeoffs—but Quebec-based startup Innodal is working on a way to reduce spoilage and extend shelf life in a way that meets clean-label expectations without altering ingredient declarations.
Innodal received a $49,750 Innovation Booster grant from CFIN in December 2024 to advance its encapsulated peptide platform for red meat. The company’s technology uses naturally occurring proteins—known as antimicrobial peptides—to inhibit the growth of spoilage and pathogenic bacteria. These peptides are approved in Canada and the U.S. for food use and are classified as processing aids—meaning they play their role during production, but don’t remain active in the final product.
Shelf-Life Extension that Meets Clean-Label Expectations
Innodal’s lead product line, INNEO, is built for food brands and retailers looking to improve shelf life and reduce spoilage without relying on synthetic preservatives or long ingredient lists. Because INNEO peptides are used as processing aids, they don’t require labeling, offering a solution that supports clean-label strategies without compromising transparency or regulatory compliance.
This makes them especially valuable in fresh red meat, where maintaining product quality and meeting consumer expectations can be difficult to balance.
Engineered for Seamless Integration
INNEO peptides are designed to complement existing preservation strategies, such as modified-atmosphere packaging and cold-chain controls. By encapsulating the peptides, Innodal enhances their stability and ensures they deliver targeted antimicrobial activity at the right stage of production. This allows processors to incorporate INNEO without overhauling equipment, packaging, or workflows—offering a practical solution that strengthens shelf life without adding complexity.
What the Project is Testing
With CFIN support, Innodal is conducting applied R&D on how INNEO performs across different red meat formats and packaging conditions. The project will evaluate microbial reductions, added shelf life, and potential impacts on flavour, texture, and colour. The team is also optimizing dosage and cost-in-use to meet processor and retailer needs.
Innodal will continue optimizing its red meat applications through 2025, with commercial pilots planned thereafter. By offering a new layer of protection that works with clean-label goals, the company is helping meat processors and retailers keep products fresher, longer, with less waste and fewer compromises.