How the Food Industry Could Control Microbial Growth With Plant Extracts
Since the dawn of agriculture, humans have been fighting to prevent food spoilage. It is such a significant challenge that we have built a multi-billion dollar industry around it. Today, a staggering 75% of the foods we eat1 contain preservatives in some form, and the world’s preservatives market is only growing.
However, many consumers are pushing back, demanding as few preservatives as possible. While producing preservative-free food is not always sustainable at scale, one clean-label option may meet changing demands: natural preservatives made from plant extracts.
The Sad Story of Synthetic Preservatives
The purpose of preservatives is to keep food safe for consumption by limiting antimicrobial activity as it ages. The top preservation method of ancient times was drying, eventually evolving into pickling, smoking, and canning. However, the Industrial Revolution brought mass food processing with it, sparking the invention of many preservatives we still use today.
While most of these compounds, including benzoic acid, sulfur dioxide, and sorbic acid, exist in nature, scientists in the 1800s typically synthesized them from non-edible ingredients. Over the next 100 years, the safety of such ingredients came into question. For example, the addition of the Delaney Clause. In 1958, the FDA added this clause to its regulations, suggesting that some additives can potentially cause cancer.
Since then, mounting scientific evidence against synthetic preservatives and numerous safety scandals has turned people even further against them. The FDA continues to remove ingredients from its Generally Recognized as Safe (GRAS) list, exacerbating this growing distrust.
Traditional Food Preservation Makes a Comeback
Synthesized preservatives have become a controversial topic. Most everyday people do not understand how they work or where they come from, which doesn’t sit right with today’s informed consumers. People are increasingly turning away from highly processed foods with long, convoluted ingredient lists – this is known as the clean-label movement.
Instead, they prefer plant extracts that can control microbial growth naturally. Many herbs, spices, fruits, vegetables, and flowers have been scientifically proven2 to inhibit antimicrobial activity and prevent food spoilage. Examples of such natural preservatives include:
Why Else Would Businesses Use Plant Extracts as Preservatives?
Using plant extracts as preservatives helps prevent food spoilage and wastage and can also enhance consumer perceptions of your brand. It is already well understood that most consumers are willing to pay higher prices for organic-certified foods. A similar sentiment may exist for “natural” or “clean-label” goods.
Switching to natural preservatives doesn’t always mean higher prices but can lead to more sales. Include these trending ingredient list items in your product. They can be a marketing trump card, helping to extend your reach and sell products to new audiences and consumer groups.
Additionally, most natural plant extracts are FDA-approved, allowing the ultimate promise of safety for your customers inspiring trust and brand loyalty. Plant ingredients also typically offer additional health benefits. For example, many extracts contain antioxidants that boost immunity and other body functions.
Shop Premium Plant Extracts Online
Advanced Biotech helps food producers control microbial growth naturally. Our premium plant extracts collection includes rosemary, basil, thyme, bay leaf, hibiscus, guava, and cinnamon – ingredients backed by science. For guidance on how to use our products as natural preservatives, feel free to contact us.
1 https://www.strategicmarketresearch.com/market-report/food-preservatives-market
2 https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2018.01639/full