Home » Articles » Vol. 33 » Still using synthetic preservatives? – Consumer demand and regulatory issues drive innovation and urgency in natural alternatives
Vol. 33 | Vol. 33 (1) - 2022 | NATURAL PRESERVATIVES

Still using synthetic preservatives? – Consumer demand and regulatory issues drive innovation and urgency in natural alternatives

by
L. Pennestri
botanical preservatives
clean label
edtareplacement
natural
natural antimicrobial
natural preservation
Natural preservatives
reducefoodwaste
shelf life

LUCA PENNESTRI
General Manager, Layn Natural Ingredients EMEA

ABSTRACT

Consumers today are increasingly seeking clean label, natural ingredients. This article examines how the shift away from synthetic ingredients is driving innovation throughout the food and beverage industry towards natural, plant-based alternatives and solutions for preservation and shelf life. Natural preservatives are in high demand as regulatory requirements are increasingly banning or discouraging the use of many synthetic ingredients commonly used, such as EDTA. Advancements in R&D have led to the discovery of a variety of botanical ingredients that demonstrate excellent performance as natural preservatives. Many of these have been shown to preserve nutritional and sensory loss prevention just as effectively as synthetics making them ideal for clean label applications while effectively extending shelf life, reducing food waste and financial loss, and preserving food safety and integrity.

CONSUMER DEMAND FOR NATURAL, CLEAN LABEL & FREE-FROM
In the last few years there has been an irreversible shift and transition from the use of synthetic ingredients and additives toward natural ingredients and botanical extracts with technological functions. This transition has been primarily driven by ever-increasing consumer demand for natural, clean label, free from, and short lists of ingredients consumers can pronounce and perceive as healthy.

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