Food items Preservatives - What Preserves, Also Promotes

The actual preservation of food is one of the oldest technology known to man. Additives have successfully augmented and made food available for prolonged times. Sugar and salt have been used from time immemorial to preserve food products. They are classical types of natural food preservatives. Preservatives have, nowadays, become an indispensable part of almost every processed food consumed, worldwide. They are the class of food additives (natural or chemical compounds) that are put into food products to restrict the development of spoilage-causing microbes and to avoid any undesirable modifications in the organoleptic profile of foods. They, thereby, lengthen the keeping quality and shelf-life of food products. Food trade is getting increasingly globalized along with customers demanding all-around accessibility to seasonal and perishable foods. The global market for food preservatives is driven by the increasing demand for practical food items and higher standards of food security and high quality.

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Increase of the Processed Food industry:

With the advent of refrigeration technologies, food transportation became a viable trade, thereby supplying the much-needed fillip to the development of the processed food industry. Processed foods are increasingly perceived as the preferred choice of customers in the backdrop of a rapidly developing marketplace. Modern consumers are devoid of enough time, owing to their hectic lifestyles, which is an outcome of dynamic financial improvement. Consumers are, thus, opting for processed food products that are safe, affordable, and practical. They are indispensably integrated into processed food products to cater to the improving demand for services for safety, higher quality, and sustainability.

The rapid evolution of global food supply chains has necessitated the use of food additives that improve the keeping quality by increasing its shelf life. The taste as well as odor of products are kept intact with the usage of preservatives that not only limit the growth of spoilage microorganisms but also assist in maintaining the all-around availability of perishable food products. The developing economies have observed exponential growth in the market for refined foods, owing to the rise in discretionary incomes of the emerging middle-class. Thus, the robust growth of the industry has powered the market for them.

Natural Preservatives:

The rise in consumer preferences for healthier products has prompted manufacturers to reformulate their products by providing "the clean label" for customers. To meet the demand for healthy products, food processors are eliminating and changing unsafe components with healthy components. Many brands have completely revamped their product portfolio by getting rid of synthetic anti-microbial agents or preservatives. Consumers have shown greater interest in buying products that have recognizable brands on labels, companies are, thus, incorporating natural food preservatives that can fetch higher sales, making the market increasingly sustainable in the upcoming years.

Natural food preservatives, like essential oils, spices, vinegar, new fermentates, fruit extracts, and plant extracts, are constantly assessed for their anti-microbial efficacy, in order to commercially include them into processed products to create consumer-friendly labels.

The healthy-eating trends have led to higher demands for natural, non-GMO, and minimally-processed high-quality food products, necessitating the use of natural preservatives. However, the rising popularity of novel food preservation methods, like high-pressure processing, aseptic handling, etc., that completely eliminate the need for food preservatives, is impeding the market growth.

The Way Ahead:

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Food preservatives will continue to play a contributing role in maintaining global food security and safety. However, more R&D will be required to understand the complex interactions with the molecular components of products so as to ensure enhanced safety and quality. Moreover, dedicated agencies are also required to tighten the framework regulating their use of them so as to ensure safe food to end-consumers.