Food is a perishable commodity. The key objective of food preservation is to prevent or to slow down the growth of micro-organisms including molds, yeasts, and bacteria. The growth of these micro-organisms causes spoilage of food. The three prominent food preservative techniques used are natural food preservatives, artificial preservatives, and chemical food preservatives. The natural food preservation can be done by boiling, pasteurizing, freezing, refrigeration, and dehydration. The artificial techniques of preserving the food include nuclear radiation, hypobaric packing, and vacuum packing. The preservatives like sodium benzoate, sodium nitrite, and potassium sorbate are examples of chemical preservatives.
According to study, “Global Food Preservatives Market Research Report – Forecast to 2023”Some of the major players operating in the market are Cargill Incorporated, BASF, DuPont, Royal DSM, Univar Inc., Kemin Industries, Inc., Akzo Nobel N.V., Galactic S.A., Chr. Hansen AS, BrenntagInc, Celanese Corp., Prinova Group, LLC, Tate & Lyle PLC, Danisco A/S, Hawkins Watts Limited, Albemarle Corporation, Kerry Group, Archer Daniel Midland, CorbionPurac, Jungbunzlauer Ag, and Cognis.
Some of the other food preservation techniques include filtration, asepsis, heat treatment, anaerobic condition, drying or dehydration, cold preservation, use of acid, salts, and sugar. Filtration method is used for liquid, which removes micro-organisms from water, fruit juices, drinks etc. Asepsis prevents the entry of micro-organisms by packaging. Heat treatment is basically three types; pasteurization, boiling and sterilization. The anaerobic condition prevents the surviving bacteria in food. Vinegar acid and citric acid are used in the preservation of pickles, sauces, fruits, and vegetables. Sugar binds moisture for preserving jams and jellies whereas salt can prevent water from being available for bacterial growth.
Increase in the health-conscious consumers has raised the demand for clean label food products with product traceability which further led to increasing demand for the natural food preservatives. Global food preservative market can be segmented on the basis of functions such as antimicrobials and antioxidants. Antimicrobial agents inhibit the activity of the bacteria, molds, insects and other microorganisms for instance methyl, ethyl, propyl, and Benzoic acid etc. whereas antioxidants act as free radical scavengers such as polyphenols, parabens, sodium dehydro acetate and sulfites butylate dihydroxy toluene etc.
Apart from the advantages food preservations also have some harmful effects nitrates getting converted into nitrous acid when consumed and may cause stomach cancer. Additionally, sulfites may have the side effect in form of headaches, allergies, and cancer.
There are many regulatory authorities in the world responsible to manage preservatives some of the prominent organizations are as a ministry of health & the national administration of drugs, US food and drug administration, USFDA science board, food standard Australia New Zealand, health Canada food directorate and ministry of health labor & welfare etc. Various government bodies and private industries keep proper regulation to maintain the high standards of food quality containing preservatives. Globally, food preservatives industry faces challenges such as new technologies substituting preservatives, diminishing popularity of synthetic preservatives etc.
The global food preservative market is expected reach USD 3,001.4 million by 2023, at an estimated CAGR of 2.7% during 2018-2023 and is expected to reach USD 3.2 billion by 2025. The food preservatives market witnessing a continuous growth due to changing lifestyle and increasing trade of food products. In developed regions like the United States, processed food accounts for about 50% of the daily diet. North America is the largest food preservative market and is estimated to be valued at USD 1.04 billion by 2025.
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Ankur Gupta, head marketing & communications