The preservation of food is one of the oldest technologies known to man. Preservatives have successfully augmented as well as made food readily available for extended times. Sugar and salt have been used from 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 ingested, worldwide. They are the class of food preservatives (natural or chemical compounds) that are put into food products to restrict the growth of spoilage-causing microbes and to prevent any undesirable alterations in the organoleptic profile of food items. They, thereby, lengthen the keeping high quality and shelf-life of food products. Food trade is getting increasingly globalized along with customers challenging the all-around accessibility to seasonal and perishable foods. The global market for food preservatives is driven by the increasing demand for convenient foods and higher standards of food security and quality.
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Expansion of the Processed Food business:
With the introduction of refrigeration technologies, food transportation became a viable trade, thereby providing the much-needed fillip to the growth 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 economic improvement. Consumers are, thus, opting for processed meals products that are secure, affordable, and convenient. They are indispensably incorporated into processed food products to cater to the increasing demand for safety, high quality, and sustainability.
The rapid evolution of global food supply chains offers necessitated the use of food additives that enhance the keeping 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 restrict the growth of spoilage microorganisms but also assist in maintaining the all-around availability of perishable food products. The developing economies have observed exponential development 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 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 demand for healthy products, food processors are eliminating and changing unsafe components with healthy ingredients. Many brands have completely revamped their product portfolio by eliminating synthetic anti-microbial agents or additives. 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 forthcoming years.
Natural food additives, like essential oils, spices, vinegar, new fermentates, fruit extracts, and plant extracts, are constantly assessed for their anti-microbial efficiency, in order to commercially incorporate 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 premium food products, necessitating the use of natural additives. However, the rising interest in novel food preservation methods, like high-pressure processing, aseptic processing, etc., that completely eliminates 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.
