We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

The Search Is On For Effective, And Legal, Natural Preservatives

June 17, 2010: 11:38 AM EST
The natural foods market is picking up steam as more consumers look to either eliminate chemical-based ingredients and/or add more natural ones to diets. To adapt to the push for “pure and simple,” food formulators need to be aware of what natural preservatives that might substitute for the tried-and-true, but not even remotely natural, ones. With synthetic antioxidants BHA and BHT probably on their way out, the demand for natural antioxidants is rising. Nitrates and nitrites in processed meats might be replaced with anti-bacterial vinegar, lactate and lemon powder. Other natural preservatives include bacterial fermentates such as nisin and natamycin. A word of caution: ingredients added as preservatives may not pass regulatory muster, natural or not.
Renée Gan, "Natural Product Protection", Food Product Design, June 17, 2010, © Virgo Publishing
Domains
Innovation
Sectors
Beverages
Food
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Legal, Legislation, Regulation, Policy
Research, Studies, Advice
Trends
Developed by Yuri Ingultsov Software Lab.