On-demand neutralization of acid-preserved food

The present invention relates to a food composition adapted to produce a food product that has an enhanced robustness to microbiological spoilage and a reduced sourness. The invention also relates to a method for providing in a convenient manner a microbiologically robust food product of reduced sourness from such a food composition. The method also relates to a preservative blend that can be added to food, in particular to deferred cooking food, for the purpose of increasing its shelf life and improving its robustness without negatively affecting flavor or taste. The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.