Introduction to Provian®

Due to continuous scientific progress and progressive awareness concerning meat preservation, the market for meat preservatives has moved. It moved away from high dosage liquid solutions,  mainly based on sodium lactate, towards solid low-inclusion antimicrobials based on (di)acetates.  The Niacet Provian® range is on the forefront of these developments.

Advantages in short:

  • Highly efficient at dosages as low as 0,5% (see graphs), Confirmed by independent studies Dry, free-flowing powders (click here for references)

  • Low-sodium and No-sodium products, significantly decreasing the sodium content of meat-products (see table)

  • No negative effects on sensory parameters (see graph). No significant difference in liking scores between control and a product with Provian K or a competitor product, so no off-flavors due to potassium.

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Picture Provian K


Our Portfolio:


The effects of Provian in Meat and Fish are modelled in:

 Food Spoilage and Safety Predictor (FSSP)


Research papers and predictive models have confirmed the excellent effect of acetates on microbial growth.

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