Scientists have developed a novel active coating containing chitosan, tea and cinnamon extracts to improve the quality of fish fillets during refrigerated storage.
A host of consumer trends is driving interest in fermented food, according to a panel of experts speaking at the Ingredients Show. However, an education gap needs addressing if fermentation is to move from fashionable buzzword to become a sustainable...
Breads infused with extracts from strawberries and basil leaves show antioxidant qualities superior to commercially used artificial preservatives, a study shows.
Kerry Foods Denny Deli Ham is able to claim it is the only 100% natural ham without artificial ingredients in ireland, after an advertising complaint was rejected by the UK’s Advertising Standards Agency (ASA).
Food innovation company TOP BV and Phytonext have put the finishing touches on a research method that produces natural preservatives on an industrial scale.
A growing demand for organic food, coupled with healthy eating trends and a preference for premium products, is driving the growth of the natural food preservatives sector, according to a report.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.
Special edition: All-natural: How clean is your label?
The term ‘natural’ has been used to mean so many things that it means less all the time, except as a starting point for class action lawsuits. But tell consumers you’re getting rid of artificial preservatives and you’ve telling them something meaningful,...
Dutch food additives firm Siveele will benefit from considerable investment in the business from Chinese manufacturer Pangbo Biological Engineering, with preservatives being one focus for future development.
The global food preservative market is set to grow at a compound annual growth rate (CAGR) of 2.5% in the next five years, according to a new report from Markets and Markets.
The difficulty in defining a ‘natural’ preservative and the lack of comparable alternatives to synthetics means the ‘no added preservative’ claim will remain relevant only for sectors that can afford to remove their preservatives, such as foods with a...
Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort is needed to bridge the gap.
The Maillard reaction product of chitosan and glucose extended the
shelf-life of lamb in laboratory tests by two weeks, and may offer
industry with a novel and efficient preservative for meat products.
Propolis, the waxy resin collected by honeybees and currently
marketed for its health benefits, could also find use as a
natural food preservative, suggests new research.
Naturex claims to have experienced a 20 per cent increase in
rosemary extract sales in 2006 compared to 2005 (year-to-date),
underlining the growing success of natural preservatives.
Slovenian rosemary extract firm Vitiva has formed an alliance with
UK firm Food Ingredient Technology (FIT) in order to penetrate the
growing functional ingredients markets in the UK and Ireland.
A Slovenian rosemary extracts firm plans to penetrate the South
American meat market in order to tap lucrative Brazilian and
Argentinean exports to the US and Europe.
An oregano and cranberry concoction could be a potent
anti-microbial agent for food processors under constant pressure to
reduce the risk of foodborne diseases in the ever-expanding food
production chain.
Natural alternatives to commonly used food preservatives in
processed foods are growing in demand as consumers shy away from
synthetic food additives in favour of a natural equivalent. An
anti-microbial agent sourced from grapes will...
