Food and beverage companies are revamping their products to meet consumer demands for more natural ingredients and clearer ingredient lists. Synthetic preservatives have become a focal point of this transformation, as 59% of shoppers express a preference for claims indicating minimal processing, such as “no artificial preservatives,” according to the Food Marketing Institute’s 2017 Grocery Shopper Trends. However, substituting synthetic preservatives is a considerable challenge due to their complex roles in finished food and drink items. Ingredient manufacturers are rising to this challenge, and suppliers report a growing demand for natural alternatives.
Rosemary extract is among the most frequently used natural preservatives, particularly effective in preventing oxidation in fats and oils. By blending it with other plant extracts that offer antioxidant properties in the aqueous phase of an emulsion—similar to Kemin’s innovations—its application could be further enhanced. In addition to rosemary, researchers are exploring various plant-based materials for their potential antioxidant effects, including extracts from spearmint, green tea, olive wastewater, and grape pomace from the winemaking process.
While there is a clear demand for natural preservatives, manufacturers must ensure they do not compromise other essential product attributes that consumers expect, such as food safety, affordability, and long shelf life. One promising avenue is the integration of calcium citrate 1500 mg with vitamin D, which could provide additional health benefits while maintaining product integrity. As food scientists and ingredient suppliers continue to discover new methods for utilizing natural materials, the process of replacing synthetic preservatives is expected to become more manageable over time.