Innovative Prospects for Natural Preservatives
Apr 24, 2022
A new generation of preservatives made from natural extracts is attracting attention for their potent antimicrobial properties. At the same time, more and more consumers are looking to reduce the use of artificial additives in food products, so natural preservatives may become the future mainstream in this field.
In response to the growing pressure to preserve natural foods, manufacturers are actively seeking preservatives that comply with clean labeling regimes. 62% of consumers worldwide say they do not want to buy foods with artificial preservatives, and in Asia Pacific, the percentage is as high as 67%, according to Nielsen Research. Synthetic chemical preservatives are widely used in food production and are highly effective and safe. However, they are essentially man-made compounds with complex and conspicuous chemical names, the most common being ethylenediaminetetraacetic acid (EDTA). To alleviate consumer concerns about chemical ingredients, many manufacturers are looking for alternative products to remove these preservatives from their ingredient lists.
According to Innova Market Insights, the number of food and beverage products containing natural preservatives on the market worldwide has grown significantly at an average annual rate of about 20 percent over the past five years.
Ⅰ. Extracts and Blends
Rosemary extract is now widely recognized by the industry as a safe and effective natural preservative for food and beverage manufacturers. It can be used in the production of meat, bread and snacks, as well as in the production of seasonings, bread spreads and fats and oils, and can even be added to beverages.
At the same time, food suppliers have been exploring the use of hybrid natural compounds in food preservation, as the antioxidant properties of the different components can complement each other. For example, some food manufacturers use a mixture of West Indian cherry powder and citrus fiber to preserve chicken, or a mixture of vinegar, citrus extract and rosemary extract to preserve baby food.
Ⅱ.the Search for New Sources
Scientists continue to explore new sources of natural preservatives. U.S. researchers have found that a class of compounds called alkylresorcinol (AR) can be used in the preparation of oil-in-water emulsifiers such as salad dressings. The compounds, which are found mainly in grains such as rye, barley and wheat, can effectively inhibit the growth and reproduction of mold and bacteria. The Journal of Food Chemistry also documented that alkylresorcinol in rye bran is effective in preventing spoilage and protecting nutrients in foods high in nutritional fats such as omega-3s.
In addition, a team of American researchers found that grape pomace, such as grape seeds, skins and stalks, which are discarded during the winemaking process, also has potential in the field of preservatives. Compounds extracted from grape pomace can effectively prevent the oxidation of high-fat foods such as mayonnaise and salad dressings, thus extending their shelf life. At the same time, the Food and Agriculture Organization of the United Nations (FAO) also advocates that companies should do their best to reuse the waste from food production and not throw it away if not necessary. The use of grape pomace as a food preservative is a perfect match for this advocacy.
Ⅲ.Find A Balance
The use of consumer-friendly preservatives can also pose challenges for manufacturers. In exploring the application of clean label preservatives, they often need to give up some of the other practical properties and selling points of food, such as the delicate appearance of food, long shelf life, low cost and food safety. These are very important reference factors for consumers when choosing to buy food products. Therefore, food manufacturers often need to find a balance between the two and make trade-offs. However, there is also evidence that some consumers would rather sacrifice some of the practical properties of food than buy products with chemical preservatives. a survey conducted by the Leatherhead Food Institute in 2013 showed that 57% of consumers were willing to pay more for food with natural preservatives to avoid synthetic preservatives, 82% were willing to accept a shorter shelf life, and 76% were willing to accept a shorter shelf life. while 76% of consumers are willing to accept foods with a relatively ordinary appearance.
Innova says that natural preservatives that are growing rapidly are Swiss beet powder, fermented sugar, West Indian cherry powder, citrus extract and cultured/fermented dextrose.
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