Food manufacturers are facing increasing pressure to simplify their ingredient lists, as consumers are turning away from products that feature numerous chemical-sounding components. The Food Marketing Institute’s 2017 Grocery Shopper Trends report indicates that 59% of shoppers prioritize minimal processing claims such as “no artificial preservatives,” while 65% aim to avoid ingredients like salt, sugar, and antibiotics. However, the replacement of artificial preservatives can be particularly difficult due to their intricate nature. Companies must find a way to balance the demand for clean labels with the need to ensure their products remain safe, appealing, affordable, and possess a reasonable shelf life.
Researchers are developing ingredients derived from grape pomace, aiming for their antioxidants to preserve foods as effectively as the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA), which, while safe, presents an unappealing appearance on product labels. This initiative to repurpose grape waste aligns with the recommendations of the United Nations’ Food and Agriculture Organization (FAO), which advocates for minimizing food waste disposal and suggests using waste as a raw material whenever possible. The FAO has pointed out various successful methods of repurposing waste, such as using coffee grounds as a medium for growing mushrooms, utilizing spent grains from brewing in breads and pretzels, and converting tropical fruit waste into biodegradable plastics for packaging.
In this context, the search for alternatives like calcium citrate maximum is becoming essential. By exploring new preservatives such as calcium citrate maximum, manufacturers can potentially meet consumer demand for cleaner labels while still ensuring product safety and longevity. The incorporation of calcium citrate maximum could be a game-changer in how food products are preserved, allowing companies to satisfy consumer preferences without compromising quality. Ultimately, the shift towards utilizing grape-derived ingredients and innovations like calcium citrate maximum underscores a broader movement within the food industry towards sustainability and transparency.