Global market analysis on Food preservatives | Foodresearchlab

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Global Market Analysis on
Food Preservatives
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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Today's Discussion
Introduction Classification of foods Mechanism
of food spoilage Food preservatives
classification Chemical preservatives Food
additives Anti-microbial food preservatives
Preservatives for perishable products North
America is the leading market Recent Developments
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INTRODUCTION
Food preservatives are widely used to prolong
the shelf life of perishable foods and reduce
food spoilage, ensuring that the nutritional
content of the foods is maintained. Anti-microbia
l preservatives stop bacteria from growing,
whereas antioxidant preservatives slow down
lipid and vitamin content in fruit. Anti-enzymati
c preservatives regulate enzymatic processes and
prevent chemical enzymes from causing
damage. Contd...
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Anti-enzymatic preservatives, for example,
prohibit the fruits from ripening before
harvesting. Chelating agents bind to trace metal
ions, making antioxidant preservatives more
efficient. Oils and fats, confectioneries, bevera
ges, seafood, meat, poultry meals, snacks,
dairy, frozen products, and other foods all use
preservatives. The global food preservatives
industry is forecast to grow at a 3 CAGR from
USD 2.6 billion in 2016 to USD 2.9 billion in
2021. The growing need for convenience foods and
frozen foods with longer shelf lives has boosted
the popularity of food preservative
solutions. Contd...
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Preservative demand is expected to rise in
response to the worries about consistency and
safety requirements. Due to the increasing food
and beverage manufacturing sector, cost
advantages, raw material supply, China, Japan,
and Australia are among the main regional
markets targeted by food preservative
manufacturers and distributors. This blog
presents the broad physicochemical factors of
food items and their global market
strategies. Contd...
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Figure 1 depicts a flow diagram illustrating
different product types, food spoilage
processes, food preservation and manufacturing
techniques, and a global industry overview of
preserved foods. Food Research Lab is a leading
Food Consultants that supports to manufacture
high quality and techno-economic feasible food
products.
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CLASSIFICATION OF FOODS
Foods can be divided into broad categories based
on shelf life, functions, and nutritional
content, as well as processing mechanisms
Foods are divided into divisions depending on
their shelf life. Food spoilage is a common occur
rence in which food appearance, taste,
nutritional value, and edibility over time.
loses its colour,
Contd...
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Food that has gone bad will cause sickness and,
in the worst-case scenario, death. Food products
may be graded as perishable, semi-perishable, or
non-perishable based on their shelf life.
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MECHANISM OF FOOD SPOILAGE
Food preservation is related to food
spoilage. Color, scent, taste, texture, or food
may all be used to diagnose the early stages of
food spoilage. Food spoilage is caused by
human, microbial, or chemical behaviour. Since
spoilage triggered by one mechanism may induce
another, these mechanisms are not inherently
mutually exclusive. Contd...
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The main causes of food spoilage are temperature,
pH, air, nutrients, and the presence of various
chemicals. Figure 3 depicts various factors that
influence food spoilage.
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FOOD PRESERVATIVES CLASSIFICATION
Natural and synthetic preservatives are two
types of food preservatives. Depending on the
target food-spoiling agent, both natural and
chemical/synthetic preservation additives may be
labelled as anti-microbials, antioxidants, or
chelators. Contd...
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Chemical preservatives are expected to hold a
dominant market share due to their low expense,
varied functionalities, abundance nevertheless,
and rising
customer aversion and health consequences are
negative among natural
the major factors driving
preservatives' faster development.
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CHEMICAL PRESERVATIVES
Preservatives are agents that hinder, retard, or
stop the development of microorganisms, as well
as any other degradation caused by their
presence. Preservatives of food help to prolong
the shelf life of certain foods. Preservatives
prevent microorganisms from degrading food,
allowing it to retain its colour, texture, and
taste. Human and chemical food preservatives can
be distinguished. Contd...
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Various chemicals found in animals, plants, and
microorganisms may be used to protect
food. They're also antibacterial, vitamins, and
flavourings. The roles of various natural
reagents as food preservatives are mentioned in
Table 1.
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FOOD ADDITIVES
The primary goals of using food additives are to
boost and preserve nutritional value, improve
efficiency, minimize waste, increase consumer
acceptability, make food more accessible, and
make food processing easier. Food additives are
natural or synthetic chemical compounds
deliberately added to foods during fermentation,
preparation, or storage to achieve desired
improvements in their properties. Contd...
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There are two types of food additives deliberate
and unintentional. The government specifically
controls intentional additives. Table 2 lists
the various forms of food additives as well as
their potential uses.
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ANTI-MICROBIAL FOOD PRESERVATIVES
Anti-microbials primarily hinder or impede the
development of microorganisms, thus preventing
food spoilage. Compounds including calcium
propionate and sorbic acid found in baked goods,
salad dressings, cheeses, margarine, and pickled
vegetables are examples of anti-microbial
agents. Contd...
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Anti-microbials such as Naringenin producing
Saccharomyces cerevisiae strain (a GRAS
organism) Naringenin, phenylacetaldehyde,
phloretic acid and homogentisic acid are also
used as preservatives in the food industry to
prolong shelf life, enhance product protection,
sustain product consistency, lower production
costs, and improve export goods internationally
in diverse supply chains. Anti-microbials
account for a considerable portion of the market
due to their widespread use in various uses,
including dairy and frozen foods, snacks, and
convenience foods. One of the main factors of
this segment's development is consumer demand
for packaged foods.
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PRESERVATIVES FOR PERISHABLE PRODUCTS
Sodium nitrite is a primary preservative found in
cured meats, sausage, and ground beef. When
sodium nitrite is applied to meat or fish, it
kills toxins and interacts with the
proteins. Pathogens can be reduced by using
solutions used by meat producers to increase
shelf life and flavour. Contd...
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Meat preservatives are widely used because meat
is a widely eaten food globally, with heavy use
in major regions such as North America, Asia
Pacific, Europe, and Latin America. In these
areas, the economy is improving, allowing
consumers to buy meat regularly.
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NORTH AMERICA IS THE LEADING MARKET
The North American market for natural
antioxidants is predicted to be the most robust
between 2016 and 2022. The Asia Pacific market
is expected to rise at the fastest pace. The
growing demand for convenience foods is
projected to affect the North American food
preservatives industry significantly. Contd...
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Consumers are looking for convenience foods that
are minimally processed and have a long shelf
life. This has increased the need for suitable
food safety initiatives in the field, prompting
producers to look at newer innovations and
additives that may be effective substitutes for
synthetic preservatives. Food Research Lab
supports to select and find balance between
ingredients and suggest for a flavourist for
your product development.
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RECENT DEVELOPMENTS
Galimax Flavor V-50, a new product from
Galactic, was added to the market. It's a
preservative that can be seen in various salads,
from pasta salads and potato salads. In Belgium,
Kemin has launched a new quality management lab,
distribution, and logistics office. This aided
the firm in providing quality service to its
consumers by increasing the pricing of its
goods. Contd...
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Chemical Associates Inc.'s properties were bought
by Univar (US). The strategic purchase was
intended to help the company expand its market
reach by targeting new market categories in the
food, personal care, and other sectors. This
would aid in the expansion of the company's
current product line in the United States. The
new technologies used to extend the shelf life of
foods include irradiation, high-pressure food
storage, and pulsed electric field effect.
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As dietary additives and preservatives, various
chemical reagents have been added. However,
there is increasing controversy over chemical
additives and preservatives in food due to
potential health risks.
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