The preservation of food is among the oldest technologies known to man. Additives have successfully augmented and made food readily available for extended times. Sugar and salt have been used from the period immemorial to preserve food products. They are classical examples of natural food preservatives. Preservatives have, nowadays, become an indispensable part of nearly every processed food consumed, worldwide. They are the class of food preservatives (natural or chemical compounds) that are put into food items to restrict the growth of spoilage-causing microbes and to avoid any undesirable modifications in the organoleptic profile of foods. They, thereby, lengthen the keeping high quality and shelf-life of food products. Food trade is getting increasingly globalized along with consumers challenging the all-around availability of seasonal and perishable foods. The global market for food preservatives is driven by the increasing demand for practical food items and high standards of food security and high quality.
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Expansion of the Processed Food business:
With the introduction of refrigeration technology, food transportation became a viable trade, thereby providing the much-needed fillip to the development of the processed food industry. Processed food items are increasingly perceived as the preferred choice of customers in the backdrop of a rapidly evolving marketplace. Modern consumers are devoid of sufficient time, owing to their hectic lifestyles, which is an outcome of dynamic economic improvement. Consumers are, thus, opting for processed meals products that are safe, affordable, and practical. They are indispensably integrated into processed food products to cater to the increasing demand for safety, higher quality, and sustainability.
The rapid development of global food supply chains offers necessitated the use of food additives that enhance the maintaining quality by increasing its shelf life. The taste, as well as odor of products, are kept intact with the use of preservatives that not only limit the growth of spoilage microorganisms but also assist in maintaining the all-around availability of perishable food items. The developing economies have witnessed exponential growth in the market for processed foods, owing to the rise in discretionary incomes of the emerging middle class. Thus, the robust growth of the industry has driven the market for them.
All-natural Preservatives:
The rise in consumer preferences for much healthier products has prompted manufacturers to reformulate their products by providing "the clean label" for customers. To meet the need 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, integrating natural food additives that can fetch higher sales, making the market increasingly sustainable in the forthcoming 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 incorporate them into processed products to create consumer-friendly tags.
The healthy-eating trends have led to higher demands for natural, non-GMO, and minimally-processed premium food products, necessitating the use of natural additives. However, the rising popularity of novel food preservation methods, like high-pressure processing, aseptic processing, etc., that completely removes 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 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.