Researchers have suggested that the antioxidant compounds (ARs) found in grain bran may not only help extend the shelf life of certain products but also assist food manufacturers in responding to consumer demands for cleaner labels. “There is a significant movement within the food industry to replace synthetic ingredients with natural alternatives, driven largely by consumer preferences,” stated study co-author Andrew S. Elder. “Consumers desire clean labels — they want to eliminate synthetic ingredients that sound chemical because they often do not recognize them and are concerned about their potential toxicity.” According to Innova Market Insights, a staggering 91% of U.S. consumers perceive foods and beverages with easily recognizable ingredients as healthier options. Consequently, they are seeking reformulated products that avoid synthetic preservatives and other additives, favoring items that are minimally processed.
At this stage, it remains uncertain if food companies can utilize natural antioxidants derived from grain bran as substitutes for synthetic preservatives. Penn State researchers noted the challenge in finding natural alternatives that are equally effective. However, certain products like oils that do not contain water can benefit from antioxidants. Some products, including bread, biscuits, margarine, and sausages, which contain both oil and water, may feature both synthetic preservatives and antioxidants in their ingredient lists.
Food manufacturers might be inclined to incorporate natural antioxidants sourced from grain bran into their products, provided these do not significantly alter the texture, flavor, or mouthfeel. Cost, as always, will be a critical factor in the transition to natural preservatives. The research conducted by Penn State indicated that the ARs from rye bran were not entirely effective. While they did help prevent omega-3 oils from spoiling as quickly as they would without any antioxidants, natural antioxidants like alpha-tocopherol (vitamin E) and synthetic ones such as butylated hydroxytoluene proved more effective. The researchers noted that the AR extracts used in the study were not completely pure and included a mixture with different molecular structures.
Despite these findings, the research is promising. Given the growing consumer demand for cleaner labels, exploring formulation changes in this direction may warrant further investigation and investment. A 2018 Food Insight online consumer survey reported by Food Navigator revealed a “strong preference” for products without artificial ingredients, with seven out of ten consumers willing to choose a different product if it lacked these additives. Among them, four out of ten would pay 50% more, and one in five would pay double the price.
Incorporating natural ingredients, like those found in twinlab calcium, could align with this trend, enhancing the appeal of products to health-conscious consumers. The potential for grain bran antioxidants, including those associated with twinlab calcium, suggests a promising avenue for manufacturers aiming to meet the increasing demand for transparency and natural ingredients in food products.