Transparency Market Research, a market intelligence company based in U.S., has elaborated some key insights on the utilization and application scope of food preservatives, along with mentioning the key dynamics affecting the growth of the market for the same:
What are the Key Functionalities of Food Preservatives?
Different functionalities facilitate the food and beverage manufacturers to utilize preservatives in numerous food applications. The advancement of new lead molecules, which perform a broad range of functions in food, may further help the market’s growth. Food preservatives can be used as antimicrobial, antioxidants, and enzyme-inhibiting agents.
Food preservatives impede the growth of microorganisms and block oxidation, which can lead to spoilage. The enzyme-restraining function of food preservatives aides in impeding the aging or ripening of food induced by enzymatic reactions. Food preservatives may additionally act as a sequestrant, also called as chelating agents, which helps prevent oxidation of the food products.
In July 2015, a group of scientists at the National University of Singapore discovered that blue LEDs in acidic conditions and cold temperatures may kill the food-borne pathogens, thus enabling chemical-free preservation of a wide range of foods. This presents a whole new direction for the food preservatives industry to work towards.
What are the Key Applications of Sorbates, Nitrites, and Nitrates?
Normally, sorbates are utilized with benzoates in a number of applications, especially in freshly made salads and suchlike products, and they both help in providing longer shelf life. Nitrites are additionally being used together with starter cultures in a few European countries. The utilization of nitrites and starter cultures together allows to control the proliferation of particular bacteria. Combined utilization of accurate preservatives along with starter cultures facilitates the production of products that are safer and have enhanced properties.
Furthermore, meat is cured with the help of sugar or salt, or by an amalgamation of the two. Nitrites and nitrates are commonly utilized for curing meat and contribute to the characteristic pink color of commercially sold meat. The utilization of sugar is usually complemented by alcohol in preservation, for instance, in the utilization of fruit within brandy and other spirits. A lot of preservatives nowadays are actually fungi-static in action. They inhibit the growth of molds, yeasts, and fungi. They only have a mild effect on bacteria directly, although when utilized in combination with other preservatives having antibacterial properties, they impart good overall protection to the food products.
Longer product shelf life and rising demand for read-to-eat meals fuel the market. Additionally, the rise in demand for convenience food and the surge in demand for organic food products, wherein natural food preservatives are utilized, are some of the factors fuelling the food preservatives market.
Cargill Incorporated, BASF SE, Chr Hansen A/S, and Celanese Corporation among others are the prominent players in the food preservatives market.