It is because we are not relying solely on sulphites to extend the shelf life that the SO2 residue level on the finished produce is considerably less than other sulphite based products. The legal residue levels of SO2 on potatoes is 50mg/kg or less at the “point of sale”.

If using SP1 it is easily possible to obtain levels less than 10mg/kg, when SO2 residues are at these levels it is not a requirement to label the packaging.

SP1 has been on the market since 2000. It’s tried and tested formulation is currently being used by many processors, large and small, from caterers to Supermarket suppliers across the UK, Ireland and Europe.

Available in pack sizes of 3kg and 25kg containers, also available as a liquid (SPR2)

Does SP1 have to be declared on packaging?
Sulphur Dioxide and Sulphites are controlled by Schedule 2(Part B) of the ‘Miscellaneous Food Additives Regulations 1995’ (Statutory Instrument (SI) number3187, as amended). This Regulation states that “An SO2 content of not more than 10mg/kg is not considered to be present”. Because SP1 is low in SO2 content it can be used to give up to 14 days shelf life with levels less than 10mg/kg, at this level it is not necessary to declare it on packaging.

How to measure the concentration of the treatment solution.
The concentration can be measured manually with an electronic meter, or an automatic system can be used which constantly monitors and doses accordingly.

How does SP1 differ to other products on the market?
There are other products on the market, some cheaper and some far more expensive. SP1 contains up to 50% less SO2 than most other products. This means fewer odours in the factory, much less residue on the finished product and a constant, consistent result every time.

How does SP1 work?
It significantly extends the shelf life by retarding enzymic reactions and preventing moisture loss by inhibiting respiration and oxidisation. It also contains ingredients to help prevent bruising.

What is SP1 and is it safe and legal?
SP1 contains a very stable form of sulphites and organic acids, all of which all are passed by, The Food Standards Agency and all other relevant UK and European bodies for use on potatoes and other white root vegetables.

Which produce can be treated with SP1?
SP1 may be used on peeled potatoes, parsnips, mushrooms and all other white root vegetables.

How is SP1 used?
The powder should be mixed with fresh cold water and the products to be treated should be submersed in the solution. It can be used in small tanks for batch dipping or it can be used in mechanical systems such as flume washers etc.

Does SP1 have any adverse reactions on treated produce?
SP1 will leave no taste, no odour and does not effect the colour or texture of the produce.