EXTRACTS WITH PRESERVATIVE POTENTIAL FOR PROCESSED MEAT

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Welcome to another day on the Amerex Blog! Today we will discuss a topic that has been key throughout the history of mankind: food preservation.

Preserving food for a long period of time and ensuring its safety for when we want to consume it, has been and still is one of the great challenges of the food industry. Read on if you want to know more!

How to preserve food to increase shelf life?

In the past, techniques such as “salting” were used to preserve food longer. This was based on the partial dehydration of the food, the reinforcement of flavour and the inhibition of certain bacteria.

Later on, the artificial preservatives of synthetic origin that we use today emerged, which are identified on labels with the well-known “E number” and are regulated by Efsa.

Much of the food we consume today contains various additives, both natural and synthetic. Sulphites, benzoates and sorbic acids are some examples of chemical additives used to fulfil the preservation function.

Preventing spoilage micro-organisms from developing in the food to keep it in good condition for a longer period of time is also feasible through the use of natural antioxidants. These alternatives were used in the past and are still valid for their efficacy and safety today.

Natural preservatives used in meat (sausages, hamburgers, stews) are a good example of this.

What meat preservatives are available that are not synthetic?

Lipid oxidation is one of the main causes of alteration of meat and meat products during processing, storage and subsequent sale to the consumer. Oxidation affects different characteristics that contribute to meat quality such as flavour, colour and texture, nutritional value and safety. This often results in the food being returned by the customer or discarded due to poor organoleptic.

Spices or spice extracts are among the most commonly used ingredients in meat and other foods to improve flavour during cooking and to prevent oxidation of the food. This preservative capacity is due precisely to the large amount of antioxidants that these spices naturally contain.

Antioxidants are molecules capable of delaying or preventing the oxidation of other molecules, in this case, fats or meat proteins in the presence of oxygen. It is precisely those foods rich in fat that are most prone to the oxidation process: processed meats, some types of oily fish and nuts (widely used as a base for vegan foods).

How to prevent meat rancidity and improve preservation?

The oxidation of meat produces organoleptic changes, generates the loss of nutritional values and can affect the safety of the product. We have talked in previous posts about the demands of the current market: more and more natural foods that are safe and long-lasting are sought after. For this reason, the use of antioxidants is necessary in the food industry.

extracts to preserve cured meat

Antioxidant substances, thanks to different mechanisms of action, are able to prevent this biochemical process and rancidity from a hamburger to a cured sausage.

The antioxidant properties of extracts or spices are due to the phenolic acids and essential oils they contain. It should also be noted that these compounds can have a bacteriostatic effect.

What are the most commonly used preservatives for meat products?

One of the plants that acts as a preservative most commonly used in industry is rosemary.

Rosemary (Rosmarinus officinalis L.) is a common plant species in the Iberian Peninsula that was already used in ancient times in traditional medicine thanks to its multiple properties. One of these multiple properties is the powerful antioxidant capacity of some of its components.

Specifically, there are two types of polyphenols: carnosic acid and rosmarinic acid. These active ingredients have a high capacity to prevent the formation of free radicals and thus delay oxidation.

Although rosemary is one of the best known and most widely used preservative extracts in the industry, there are many others, such as green tea or grape seed extracts. In addition, they not only prevent oxidation but are also involved in the safety against bacteria such as Listeria monocytogenes and other food-borne pathogens.

What are Amerex’s options against oxidation of meat or other foods?

At Amerex we work with 100% natural and sustainable preservatives so that the food we eat every day is much healthier and has a longer shelf life.

In addition to protective ferments, we have a wide range of natural antioxidants: the Amexol® range.

This range of natural antioxidants is formulated with spice extracts, so that it is able to maintain the colour of food and reduce rancidity. By preventing lipid and protein oxidation, foods maintain their organoleptic characteristics stable throughout their shelf life.

Our products include not only rosemary extract, but also other extracts whose active ingredients are clean label and, in addition to preventing oxidation, maintain food safety thanks to their antimicrobial effect.

If you want to know more about these natural options to improve your product or clean the label of an existing one, do not hesitate to write us and we will give you more information!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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WHAT IS FERMENTATION AND ITS BENEFITS

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Welcome one more day to the Amerex Blog! In this post you will find out all about food fermentation and its importance and application in industry as a way for food preservation.

Fermentation is an oxidation process that does not require the presence of oxygen. Fermentation is carried out by different microorganisms to transform organic matter, by means of enzymes. Therefore, a fermented food would be one that is obtained from the process of converting carbohydrates into alcohol or acids.

This reaction allows different organoleptic characteristics (such as changes in taste) to be obtained while increasing the shelf life of the food.

What are the products obtained from fermentation?

Fermented foods have been with us for many years. Bread, beer and wine are fermented foods, but also foods that are currently in fashion such as kombucha, kimchi or tofu. All of them are referred to by some people as “living foods” because of the micro-organisms that have carried out the process.

The most popularly known fermented foods are those derived from alcoholic fermentation: wines and ciders (fermentation of apple juice), beers, distilled beverages (whisky, cognac, rum, brandy, vodka), kombucha tea and bakery products (carried out by yeasts and lactic bacteria).

However, there are also products generated by lactic fermentation, one of the main processes for the generation of staple foods of both plant and animal origin. Some examples of foods with this type of fermentation are: yoghurt and cheese, fermented milks, sauerkraut or kimchi.

What types of fermentation are used in food production?

Alcoholic fermentation and lactic fermentation are clearly the best known and most used fermentations in the industry. But there are more types of fermentation used in food production.

Let’s go through all of them at the molecular level to understand their differences:

  1. Alcoholic fermentation: process in which from hexose (glucose): ethyl alcohol (ethanol) and other secondary compounds are obtained. For example: wine and beer, bread, kombucha, etc:

C6H12O6 = 2CH3 – CH2OH + 2CO2

  • Lactic fermentation: process in which lactic acid is obtained from lactose. Examples are yoghurt, cheese, fermented milks, etc:

C12H22O11 = 2C6H12O6

  • Acetic fermentation: consists of the oxidation of ethanol to form acetic acid. It is used for the production of vinegar, for example:

C2H5OH + O2 = CH3COOH + H2O

  • Malolactic fermentation: process by which acid lactic acid bacteria transform malic acid into lactic acid mainly. It is mainly used in red wines to eliminate malic acid and give rise to better organoleptic properties.

HOOC – CH2 – CHOH – COOH = CO2 + CH3 – CHOH – COOH

  • Propionic fermentation: fermentation carried out by bacteria of the genus Propionobacterium which generates propionic and acetic acid. This fermentation produces the characteristic holes in Emmental cheese.
  • Butyric fermentation: it is produced by the action of bacteria of the genus Clostridium giving rise to butyric acid. It gives rise to organoleptic modifications in the food. It is used in different types of cheese.
Alcoholic fermentation of wine

What are the micro-organisms used for food fermentation?

Once the types of fermentation used in the food industry have been defined, it is necessary to define which micro-organisms are responsible for these processes.

The micro-organisms of interest in the food industry can be classified into three types:

Bacteria: Mainly lactic acid bacteria (also known as LAB), which produce lactic acid. They can be divided according to the end product they produce during fermentation into: homofermentative, which only produce lactic acid, and heterofermentative, which produce more compounds. The best known are Lactococcus, Streptococcus, Pediococcus and Lactobacillus. On the other hand, acetic bacteria oxidise alcohol, converting it into acetic acid and lowering the pH of food, thus giving rise to products such as vinegar.

Moulds: these organisms are able to generate protein and lipolytic enzymes in food through their metabolism. These enzymes are essential for preservation, as they can transform substrates of low food value into products with assimilable elements with a good taste. A clear example are the Penicillum moulds. They are present in the manufacture and curing of certain cheeses, such as Roquefort, Cabrales or Brie.

Yeasts: yeasts are single-celled fungi that produce enzymes that give rise to fermentation. In general, yeasts can live both with and without oxygen, but it is in the latter case that fermentation occurs. You are probably familiar with the yeast Saccharomices Cerevisiae, known to everyone as brewer’s yeast. It is the most commonly used yeast and plays a very important role in the production of bread as well as in the production of wine and beer.

What are the benefits of fermentation for food?

Fermentation was traditionally a method of preservation. Milk was preserved by fermenting and from it cheese was obtained, the same happens with meat, thanks to whose fermentation we obtain cured products such as salami, chorizo, etc.

Fermentation is a process that provides different benefits to the food. First of all, fermentation favours the preservation of food for a longer period of time and in many cases without the need for chemicals. In addition, this process allows the elaboration of food by means of PHs and temperatures that improve the nutritional value and organoleptic characteristics of the food. Fermentation allows us to obtain, thanks to the generation of enzymes and other compounds, a series of aromas and textures that would not be possible to obtain through other procedures.

Fermented foods, especially those rich in probiotics, have great health benefits: they help to improve digestion, reduce cholesterol, combat allergies and strengthen the immune system. These characteristics, together with an increasingly health-conscious and health-conscious consumer, have led to a revival of these products.

What are the advantages of preserving food in this way?

As mentioned above, fermentation not only generates a particular taste and texture in the food, but also extends its shelf life and safety, and can even improve its nutritional value.

When we talked about the micro-organisms that carry out this process, we were referring to the “good” bacteria. Many foods (especially raw meat) can sometimes be contaminated by harmful bacteria that cause gastrointestinal illnesses, such as Salmonella, Listeria or Campylobacter.

At Amerex we have a wide range of products used for the fermentation of food, as well as for the preservation of the final food by means of natural protection mechanisms. In this way, we provide solutions to the main challenges of the industry in different matrices such as the appearance of Listeria or Salmonella in dairy products, or Clostridium botulinum in cooked meat products.

Contact us to know all the proposals for food protection and make your final product safe, stable and tasty.

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FERMENTS AND THEIR ROLE AS BROAD-SPECTRUM PRESERVATIVES

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Welcome one more day to our Blog. We have previously talked about the protective role of starters in food. In today’s post we want to dig a little deeper into these preservation mechanisms, which also include their action against Gram-negative bacteria (enterobacteria, Salmonella or E. coli). Keep reading to learn more!

How do starters preserve against food contaminating microorganisms?

In this previous entry of our Blog we have already defined the fermenting bacteria, those that in addition to providing a protective function against the action of harmful microorganisms, improve certain organoleptic characteristics of the food. The mechanisms through which these starters carry out the preservation are: competition, growth markers and growth inhibitory metabolites.

Each one of the different starters has its own mechanism of action and level of activity. We can find bacteria with a wide-spectrum of efficacy against spoilage microorganisms. This antimicrobial spectrum includes activity at low concentrations against spoilage bacteria or Gram-positive food pathogens, but also extends to Gram-negative bacteria sub-lethally damaged by heat treatments or chelating agents. These starters potentially inhibit common food pathogens such as Listeria monocytogenes, Salmonella or Clostridium botulinum, among others.

What is the mechanism of action of the starters against different bacteria?

Starters possess antimicrobial activity that can be bacteriostatic or bactericidal, which is related to the cystine content. Taking this into account, three spectrum of action are established:

  • Narrow inhibitory spectrum, inhibiting only microorganisms of the same species.
  • Intermediate inhibitory spectrum, inhibiting other genus of LAB, Gram-positive bacteria and pathogens present in food.
  • Wide inhibitory spectrum, acting against a large number of Gram-positive bacteria.

There are also numerous starters that extend their range of action by inhibiting other bacterial species, pathogenic fungi and even viruses. Against Gram-negative bacteria, the inhibition is lower since they have the presence of a lipopolysaccharide outer membrane that acts as a very effective permeability barrier. However, a synergistic effect with other treatments such as high pressures (HPP) can improve this inhibition. Or also the use of chelating agents that make the cell wall and membrane of these bacteria permeable.

Can the safety of the final food be compromised by the use of starters?

As we have been saying, the only requirement for a starter to be accepted for use in food is that it must be safe in its application.

There is a widespread use of starters in the meat, dairy and fish industries, even though these are microorganisms which are already present in this type of food without being added. hey are even considered to be commonly used ingredients (such as, for example, paprika used in the manufacture of a “chorizo”). These cultures are reflected in numerous lists and documents relating to the safety of international organizations such as the EFSA or the USDA. Others, such as the Danish list, evaluate the safety of cultures according to the following criteria: isolated, identified, safe and non-resistant strains.

In short, the use of starters such as those of Amerex does not compromise the safety of the final food in any case.

And considering organoleptic characteristics, can the use of starters as natural preservatives affect the taste of food?

In response to this question, the most general answer would be that depending on the dosage and the type of starter used, the organoleptic aspects of the food could be modified.

Normally, starters are used in low dosages, which provides an organoleptic advantage, i.e. they do not significantly affect the flavour, texture or aroma of the food. However, it is true that there are some starters that ripen the product and, therefore, can have a greater influence on the change in flavour. In fact, in many cases their use can even improve the flavour and aroma of the food. There are also other types of starters that do not influence the flavour because they do not participate in the ripening of the product, this is the case of the preservative starters.

For example, in cheese manufacturing, starters play an important role in the ripening process, which involves the transformation of milk components into lactic-acid and other compounds, resulting in characteristic flavours and aromas. In this case, starters are essential to achieve the desired flavour in cheese and, therefore, their use not only does not negatively affect the flavour, but is essential to obtain a quality product. Or in the production of breads and bakery products, where starters are used for the production of sourdough, which in turn contributes to the fermentation and final flavour of the product. Or in the case of sausages, where the use of ripening starters is widely known to give the final product very specific flavour, aroma and texture characteristics.

Bread, cheese and cured meat made by starters Image by Freepik

In the case of the use of starters as natural preservatives, there is no significant impact on the organoleptic characteristics of foods, but the starters are mainly used to control bacterial growth. For example, in the production of cooked meat products, starters are used to control the growth of pathogenic bacteria and improve food safety, and their use does not significantly influence the flavour, aroma or texture of these products. It is true that by controlling the development of contaminating bacteria, the appearance of commercial defects such as syneresis or slime, which are changes perceptible to the senses, are avoided.

Unlike chemical preservatives, starters do not usually leave residues or significantly alter the nutritional quality of foods. In addition, these additives can have a negative effect on the taste, texture and aroma of foods, so using natural, healthy and sustainable alternatives to them is a good step.

Where can I find natural starters that act against microorganisms such as enterobacteria, Salmonella or E. coli?

Enterobacteria or pathogens such as Salmonella or E. coli are a common concern in the food industry, as they can cause food safety problems and affect product quality. That is why the use of natural preservatives has become an attractive alternative to traditional chemical preservatives. At Amerex, we offer a wide range of natural preservatives that include these that act against Gram-negative bacteria, preventing their growth and thus helping to extend the shelf-life of foods.

At Amerex, we offer a wide range of natural preservatives that include these that act against Gram-negative bacteria, preventing their growth and thus helping to extend the shelf-life of foods. Our Safemix® range of natural flavourings obtained by fermentation is based on different solutions, such as Safemix-AV, a specialist for serious problems with enterobacteria (some of which are highly pathogenic for humans), or Safemix-LS, a specialised starter combination solution for Listeria and Salmonella. All our blends are safe and effective for use in the food industry and comply with food safety standards and regulations.

Plus, our natural preservatives do not adversely affect the flavour, aroma or texture of the food, which allows us to maintain the organoleptic quality of the products. This is especially important in those foods that are sold under clean labels.

Contact us to learn more about these effective natural solutions for the control of Gram-positive and Gram-negative microorganisms in food.

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WHAT ARE PROBIOTICS?

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Welcome to our blog for another day! In this new post we will talk in more detail about the definition of probiotics, how they work, which are the most used strains and how they are used in the food industry.

By now, you’ve probably heard the term “probiotic” many times before, right? In recent years, research and development for the use of these microorganisms has increased significantly. It has increased not only for their application in health (where there are more and more studies demonstrating their benefits), but also within the food industry with the development of new products.

In the wake of COVID-19, the global probiotics market has been growing steadily, estimated to register a CAGR (Compound Annual Growth Rate) of 8.08% between the years 2022-2027. As we have mentioned in previous posts: INNOVATION IN THE FOOD INDUSTRY: NEW TECHNOLOGIES, the general concern for health and physical well-being, especially among young people, has led to an increase in demand for products that are healthy and safe and, if possible, help to strengthen our immune system. We see this trend reflected in all the functional foods and drinks being developed by major companies and the advertising of these products.

What are probiotics and what are their mechanisms of action?

Probiotics are living organisms that, once administered, remain active in the gut and can alter the host’s gut microbiota, generating benefits such as facilitating digestion and nutrient absorption and strengthening the immune system. In general terms, the World Health Organisation’s definition of probiotics is “live microorganisms that, when administered in sufficient quantities, provide a health benefit to the host”.

There are many foods or supplements that contain live micro-organisms, but in order to be considered a “probiotic” it needs to be a characterised strain that is scientifically proven to have a health benefit. Thus, a probiotic bacterium needs to be identified according to its specific identity (its genus and strain) and its health benefits.

As for the mechanisms of action of probiotics, these will be different depending on their genus and strain. In general terms, the following can be distinguished:

  • By competition: micro-organisms are able to establish themselves in mucous membranes and thus reproduce, preventing a pathogen from doing so.
  • By generation of antimicrobial compounds: thanks to the production of molecules such as lactic, acetic, propionic acid, etc. or bacteriocins, which are small peptides that inhibit the growth of similar bacteria or strains close to those that produce them.
  • By binding to the pathogen: thus preventing it from being able to attach to mucous membranes to reproduce.
  • By immunomodulation: mediating different components of innate, adaptive or acquired immunity.

How are probiotics identified by genus and strain?

As mentioned above, probiotics are identified according to their genus and strain and because of this they will be used for different applications.

A genus can include more than one species, which in turn includes different strains. For example, you may have heard of bifidobacteria, usually found in the large intestine, or lactobacilli, found in the small intestine, two of the most studied probiotics for supporting digestive health. Both are a genus of gram-positive bacteria of which there are different strains, each used for different purposes. Also important among probiotic organisms are yeasts, such as the genus Sacharomyces.

All these microorganisms have the status of QPS (Qualified Presumption of Safety) from the European Food Safety Authority (EFSA), as it is essential that an evaluation of the safety of the microorganisms used in supplements, feed additives, food additives, food enzymes, flavourings, etc. is carried out to ensure safety for consumers. There are also other references such as the Danish list from the Danish Ministry of Health and Veterinary Affairs, or the USDA GRAS list, where most commercial lactic acid bacteria are considered safe.

What foods are rich in probiotics and what are the applications in food?

As we have seen, the definition of probiotic is closely related to health and it may seem that probiotics are only used as “food supplements”, but the scope of application of probiotic bacteria is very wide and we find a multitude of foods containing natural probiotics such as: sauerkraut, natural yoghurt, kombucha, Kimchi, kefir or pickles.

Thus, the global probiotics market could be segmented on the basis of product type as follows:

– Probiotic foods

– Probiotic drinks

– Dietary supplements

– Animal feed

gut health benefits of probiotics

If we go further, knowing the mechanisms of action of probiotics described in section 1, are there more applications of probiotics than just health benefits? The answer is clearly yes!

People in general relate the main activity of probiotics exclusively to health. In other cases, more informed consumers consume probiotic foods, such as those mentioned above, to support their digestive health and improve their immune system. But what many people do not know is that these same probiotic bacteria can be used within the food industry as natural preservatives.

If the necessary quantities of probiotic bacteria are inoculated into a food, depending on the genus and strain and based on the mechanisms described above, protection against pathogenic organisms such as Listeria, E.coli or Salmonella, three examples of the many pathogens and contaminating microorganisms in food, can be generated. Thanks to this, a new research front is emerging that encompasses the general concern for health and physical well-being together with a healthy diet free of chemical additives.

Is there more information on natural conservation?

At Amerex we are experts in products aimed at preserving the final food by means of natural protection mechanisms. We have more than 40 years of experience selling ripening starters to carry out the maturation of food, which is used to ensure its preservation.

For years, we have also had a wide range of products, such as the Biamex® range, to extend the shelf life of foodstuffs. These are natural preservatives with a biotechnological base, being protective ferments that have a direct action against pathogenic microorganisms.

If you want to know more about probiotic foods or natural preservation thanks to the use of different probiotic strains, do not hesitate to contact us!

imasd@amerexingredientes.es

Telephone number: +34 91 845 42 14

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FOOD LABELING AND CONSUMER DECISIONS

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Welcome one more day to Amerex’ Blog! By the end of last year FAO published a proposed standard to update the definition of one of the most popular claims regarding the nutritional content of foods, the one referring to the term “healthy”. This update on the definition of “healthy” on food labels is a very interesting and relevant topic for the food industry. Providing informative and accessible food labelling empowers consumers and can help foster a healthier food supply for all. In this post we aim to put this proposal into context and highlight again the importance of transparent and clean labelling for consumers.

What does “healthy” mean on food labels?

In 1994, the FDA issued a regulation defining “healthy” as an implied nutrient content claim. At that time, implied nutrient content claims focused on the individual nutrients contained in foods. For example, these specific criteria for individual nutrients that must be complied within the food to be declared as “healthy” are: limits on total fat, saturated fat, cholesterol and sodium, and minimum amounts of nutrients whose consumption is encouraged, such as vitamin A, vitamin C, calcium, iron, protein and dietary fiber.

However, this current definition of “healthy” is outdated. This update of the term is proposed to accurately represent that nutrient levels in food can help consumers maintain healthy dietary practices, since in the United States diet-related chronic diseases are the leading causes of death and disability.

Comida vegetariana, sana y equilibrada. Imagen de Freepik

What changes are being proposed to the definition of “healthy”?

The proposed changes to the definition of “healthy” are in line with the Dietary Guidelines for Americans, 2020-2025 and the updated Nutrition Facts label, focusing on the consumption of key elements of a healthy dietary pattern, which can help consumers maintain healthy dietary practices and achieve a diet in line with recommendations.

For example, to include the “healthy” claim on packaging, a cereal would have to contain a certain amount of whole grains and meet limits for saturated fat, sodium and added sugars. Nuts and seeds, high-fat fish such as salmon, certain oils and water are examples of foods that cannot currently be labelled as “healthy” but are part of a healthy dietary pattern and are recommended by the Dietary Guidelines. Therefore, they could carry the “healthy” claim under the proposed new definition announced by FAO.

Many food companies could certainly benefit from this claim as long as food labelling is accurate, transparent, informative and accessible to consumers, including those who are less nutritionally aware, and they are able to identify foods that will help them build healthy eating patterns.

How does food labelling information affect consumers’ purchasing decisions?

Food labelling is an important tool used by consumers to make informed decisions about the products they purchase. The information provided on product labels, including the list of ingredients, can significantly affect their purchasing decision. For example, the new definition of “healthy” will encourage a healthier food supply that includes fruits, vegetables, dairy and whole grains, and limits saturated fat, sodium and added sugars in its products, and consumers may have the ability to choose based on this.

In particular, the clean label trend has led to an increased focus on the transparency and simplicity of product labels. Consumers are looking for clear and precise labels that allow them to easily understand what they are buying, and by providing transparent and detailed information about product ingredients, food manufacturers can gain consumers’ trust and foster a long-term loyal relationship with them. Proper product labelling is therefore an essential part of succeeding in the food and beverage market.

Muestra una mujer viendo la etiqueta de un zumo. Imagen de Freepik

How can companies of the food industry adapt to changes in clean labelling?

To face changes in a product clean labelling, companies in the food industry can consider several strategies. First, it is important to review and update their product labels to ensure that they comply with the new regulations. This may involve eliminating or reducing artificial ingredients and additives, simplifying the list of ingredients and including clearer information about the origin and quality of ingredients.

Another strategy that companies can follow is to work with high-quality, honest ingredient suppliers. This can help ensure that products are more sustainable and healthy, which at the same time can improve consumer confidence and brand perception.

In addition, it is important to be aware of rising trends and changing consumer demands. The food industry is dynamic and companies must be able to adapt quickly to changes in consumer preferences. Therefore, developing new products or adjusting existing products to meet consumer demands is a very important thing.

To sum up, companies in the food industry can implement clean labelling by reviewing and updating their product labels, collaborating with high-quality ingredient experts to create innovative and customized solutions, and constantly monitoring consumer trends and demands to bring new products to market. To do so, it makes sense to think about improving your brand perception by meeting the needs of consumers who are looking for healthier, more sustainable and transparent foods.

What can Amerex do to help you stay ahead in clean food labelling?

At Amerex we are aware of the importance of offering innovative, high quality solutions that adapt to the changing needs of the market, right now with clean label on the rise. Our product range includes clean label solutions with natural ingredients that can meet these demands. With these solutions we can replace additives and treatments used in manufacturing processes, such as lactic acid or HPP, with successful and achievable results in all types of foods.

In addition, we work closely with our customers to understand their specific needs and develop customized solutions that enable them to meet clean label requirements. We use our ingredient and food formulation expertise to help food companies create products that not only fulfill consumer expectations, but are also cost-effective and sustainable.

Contact us to learn more about these alternatives and to develop products that are aligned with the current trends!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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INNOVATION IN THE FOOD INDUSTRY: CURRENT TRENDS

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Welcome to the Amerex Blog! In this post we will talk about the current trends in the food industry. If you are engaged in product research and development in a company in the food sector surely you will want to know what technological innovation is currently leading and how you can apply it to your food.

We will also review what trends consumers demand, food minimally processed and containing no chemical additives in its composition, and how to respond to these technological challenges, biotechnology haspositioned itself as one of the fundamental tools in this new era of FoodTech.

Which is the origin of food innovation and where is it possible to innovate in the development of a food?

According to the definition of “Innovate”, this act consists of modifying a thing, in this case it could be a food, to introduce innovations that generally improve the above. These modifications can bring more quality to the product, more versatility or improve its use or functionality. Returning to the example of innovation in food, it would therefore be based on modifying these products to improve their nutritional and organoleptic quality, modifying the taste or color in order to make it more attractive to the consumer and also fundamental, to ensure the microbiological safety of the food.

These possibilities of innovation are not limited to modifying “the product”, there is also the possibility of innovating at the level of the production process , from making use of Artificial Intelligence (AI) technologies and robotics to digitize it and automate it or apply a new process such as fermentation (one of the trends that has been hitting hard this year).

In short, innovation in the food industry has been a process of constant evolution, which has impacted both the product itself and the manufacturing process and advertising surrounding it. In this regard, below we will see what changes in consumer behavior have been related to innovation in the agri-food sector, Is it the food industry that adapts to the needs of the consumer or is it the marketing of companies that create needs and new eating habits?

What changes in consumer behavior are related to food innovation?

In any sector there is always the debate about whether it is the companies, through their marketing and communication department, that create new needs in customers or whether on the contrary, companies are the ones adapting to the new trends demanded by consumers. It is not an easy question to answer and most likely there is no single answer, what is clear is that the fundamental objective of innovation will always be to offer a better product to the consumer and to stand out in some way against the competition.

Within any industry, and in the food industry in particular, the search for innovation is a constant that seeks to meet the needs of an increasingly informed consumer and demanding tegracies to access the internet and new technologies. Besides, in this new era referents who through social networks are capable to create new currents have emerged. A clear example of this is the whole debate generated around Carlos Ríos and his Realfooding movement. This with two of the clear examples that have been observed in the sector:

  • Concern for health: the pursuit of well-being by consumers is increasing, with the focus on products that not only favor their physical health but also their mental health, also closely related to the gut microbiota. We find on many labels claims as “allergen free” or “non-genetically modified“.
  • Social awareness and sustainability: more and more environmental awareness is a decisive factor when a person goes to choose a product. You are looking for the “Ecological” or everything related to a food trend that for some time has come to stay, such as veganism and all new Plant Based products that provide us a lot of examples of food innovation.
Use of probiotics as an innovation in the food sector

Faced with this new social awareness, it is quite clear that brands seek to adapt to what consumers demand by offering ideas for new food products with a very important focus on the ingredients used: that they are natural, healthy and sustainable. Many brands have also taken advantage of this new way of understanding food to associate these leads to their products and empower them. But how have they managed to develop new products and adapt to this new technological innovation demanded by customers?  

What new technologies are revolutionizing the agri-food sector?

Lately we have seen numerous news about disruptive innovations that can revolutionize the sector: create food with different shapes and ingredients as we want thanks to 3D printers, new methods of monitoring the state of food through smart packaging and different detectors, the rise of proteins obtained from different origins, such as algae, to meet the demand for plant based products etc.

All these projects and food products seek to meet the needs mentioned above, but are they profitable today? For our part, we would like to highlight innovative and truly effective existing technologies, which are shaking the food market.

  • Use of microbiological cultures to replace chemical additives. Ripening starters, lactic acid bacteria… they’re known in different ways. What is clear is that the use of this microbial technology thanks to biotechnology is more than tested and new beneficial are increasingly discovered. Not only as a natural ingredient to avoid the use of chemical additives, but the trend of probiotics (closely related to that consumer concerned about their health) puts at the forefront of the industry these small organisms that, although they have been used for a long time, the new applications and opportunities it offers us are more than satisfactory.
  • Use of the fermentation process. This technique also millenary seems to be booming again, we do not stop seeing examples of different companies that have promoted the development of beverages and fermented products where we find again the use of starters maturation.
Industrial fermenters as a source of innovation in industry

How can Amerex help you join the Foodtech trend?

As we have already mentioned, the current consumer of food and beverages is increasingly demanding and demands certain characteristics in their diet, such as natural ingredients and additive-free labels, and that these products are also environmentally friendly.

At Amerex we are dedicated to the manufacture of solutions for conservation based not only on maturation starters whose enzymatic and acidifying activities carry out fermentation, but with products focused on the protection and substitution of chemical additives. Among the latter is our wide range of natural ingredients BIAMEX and SAFEMIX that help protect your food naturally during its life.

In short, is it possible to innovate development a natural product, sustainable and following the clean label trend?

From our company we can also help you in the reduction, not only of artificial additives but in the use of treatments to obtain a more natural and sustainable product with the environment. If you want to know some examples of innovation in food you can access our section reduction/ removal of additives and processed, where you will find a lot of evidence of success!

If you have any doubt about what is exposed in this space or want to know more about the use of crops as a focus of innovation, without forgetting microbiological safety and maintaining a clean labeling by using natural and healthy ingredients. ¡ Don’t hesitate to write us!

imasd@amerexingredientes.es

Tel: +34 91 845 42 14

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BIOTECHNOLOGY AND NATURAL FOOD PRESERVATION MECHANISMS

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Hello everyone and welcome once again to Amerex’ Blog which continues with a very interesting post for food manufacturers that follows the consumer demand for natural or minimally processed foods and without chemical additives in their composition. In this line, the food industry has worked and continues to work in the application of biotechnology to develop safe and effective foods against contaminating microorganisms.

Which are the mechanisms of natural preservation by lactic-acid bacteria (LAB)?

Lactic acid bacteria are a group of fermenting and lactic-acid producing bacteria, which helps the industry to give certain qualities to the foods as well as a protective function against the action of other harmful microorganisms.

These starters rely on various mechanisms to carry out this protective function. These include the traditional mechanisms of competition as well as food ripening, growth markers or the generation of a wide variety of metabolites that inhibit the growth of other bacteria (such as bacteriocins).

Each starter has different mechanisms of action and levels of activity. We can find bacteria with a wide spectrum of efficacy against spoilage microorganisms, both Gram-positive and Gram-negative. It is worth mentioning that bacteria that are similar to their competitors usually find the mechanisms for their inhibition.

Keep reading to learn a little bit more about these natural preservation mechanisms with starters!

How can a starter preserve naturally through competition and ripening?

The best known way of preservation by starters is through the ripening of the product. This normally includes an organoleptic change in the product by acidification. However, there are other starters in which their protective capacity is also linked to their growth, but not necessarily to a transformation by fermentation. We are talking about preservation through competition: a high number of harmless bacteria competing for food and culture medium, making it difficult for invasive microorganisms to thrive.

How can a ferment naturally conserve through metabolites and growth markers?

As the starter cultures grow, they leave a trace of their growth in the culture medium or in the food matrix, which is what we call “growth markers“. Thus, bacteria similar to these starters understand that this is not the best place to survive, so this is another natural conservation mechanism provided by starters. This includes metabolites that are developed by all of them as they grow. Obviously, there will be bacteria that are more specialized than others in their growth. These metabolites are very small peptides that are denaturized when in contact with human saliva, they are safe and like their bacteria, they do not create resistance to antibiotics.

In which foods does the food industry apply the use of starters as natural preservation mechanisms?

When we talk about natural food preservation, protective starters are highly effective in the preservation of a wide variety of foods such as meat, dairy products, fish, beverages, sauces… among others.

Some examples of the most common applications of these microorganisms and mechanisms in different foods are the following:

  • In meat products they are used to inhibit pathogens such as L. monocytogenes, E. coli, St. aureus, C. botulinum or Salmonella.
  • In dairy products they are more widely used, and their antimicrobial activity is mainly focused on the inhibition of Clostridium and Listeria. In cheese, for example, they are used for ripening and controlling spoilage bacteria.
  • In fish for preventing the appearance of Listeria in mass applications, as well as in injected or surface treatments.
  • In ready meals to extend shelf life by controlling pathogens and other bacteria that cause unwanted acidification.
  • In beverages and sauces, in addition to preventing the appearance of spoiling bacteria, to reduce the use of treatments and additives that help the food to have a fresher and more homemade appearance and flavour.
  • In bakery to directly and effectively fight moulds and yeasts, or the development of Listeria in those products that are more critical due to their pH and water activity.
  • In vegan products such as cheese and meat analogues for a controlled fermentation to improve the flavour of the final food.

As you can see, biotechnology is a great tool to naturally guarantee food safety and improve its sensorial and physico-chemical characteristics.

What legislation supports the application of starter cultures in the food industry?

As we have mentioned, there are many references to the fermenting bacteria traditionally used in the industry, which are collected in databases such as that of the EFFCA (European Food & Fermentation Culture Association).  Therefore, we can define lactic-acid bacteria as a characteristic ingredient of food. When catalogued as an ingredient, another reference is the European Regulation (EC) No. 178/2002, which simply states that good manufacturing practices, responsibility and safety are the conditions that a starter must comply with.

Is the safety of the starters guaranteed in their application onto the final food?

Lactic-acid cultures are referenced in documents and lists such as the EFSA QPS, the Danish list of their Ministry of Food, Agriculture and Fisheries, or the USDA GRAS list, where most commercial lactic-acid bacteria are considered safe. These lists are based on the collection of exhaustive studies about the entire metabolism of these bacteria under all possible circumstances.

In particular, the Danish list evaluates the safety of the strains according to the following criteria (and with the same objective as 178/2008):

  1. Identification: The micro-organism must be identified by an analytical method approved for species identification.
  2. Purity: Studies must be conducted to ensure that the micro-organism formulation does not contain potentially harmful organisms and/or large amounts of contaminating organisms of unknown identity
  3. Adverse effects: Absence of potentially pathogenic properties in humans or animals must be demonstrated. If the organism has the ability to produce toxins, it must be shown that these are not formed in harmful quantities during the particular application
  4. Antibiotic resistance: It must be proved that the micro-organism does not possess transferable antibiotic resistance.

Ultimately all these references guarantee the same thing, that the starter must be safe in its application.

Where can I learn more about starter cultures for natural food preservation?

You can see that the use of starters is of great interest to the food industry due to their potential as antimicrobials and their ease of application in numerous food matrixes. They are valuable candidates to consider in the replacement of E-number chemical preservatives, which follows the market trends of consuming more natural foods.

Amerex has its own range of products completely focused on the preservation of the final food by means of natural protection mechanisms. As a result, we provide solutions to the main challenges of the industry in different matrixes, such as the appearance of Listeria or Salmonella in dairy products, or Clostridium botulinum in cooked meat products. These are three examples of many others considering the variety of pathogens and contaminating microorganisms in general, and the many applications that exist in the food industry.

If you have any remaining questions about these biotechnological mechanisms for food safety, we will be happy to answer them and discuss all possible strategies for your food manufacturing.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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THE INFLUENCE OF ORGANOLEPTIC ANALYSIS ON THE DEVELOPMENT OF NOVEL FOODS

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Welcome back to the Amerex Blog! In this post we will talk about the influence of organoleptic analysis in the development of a new food. The organoleptic control of a food is established through qualitative assessments of a sample by experts through the senses of sight, smell, taste and touch. This seems to be a very subjective concept, but it is carried out through quantitative and very rigorous methods that ensure high quality results that can be very relevant for the food industry.

The objective of an organoleptic analysis is to determine how consumers will respond to a new product before its launch, in order to have the possibility of improving and changing it in case its quality is not sufficient to make it a successful launch.

Why should food companies be concerned about organoleptic control?

Manufacturers from the food sector are constantly working on the R&D of their products to meet the demands of consumers. These consumers are continuously evolving and requiring new products (different from those existing) and having different needs that are increasingly oriented towards healthy and clean products. However, the latest statistics tell us that not even 25% of the foods developed by these companies succeed in entering the market.

Therefore, they should use organoleptic analysis to predict the success or not of the launch of a new food or beverage on the market. This method enables the use of expert sensory evaluation to understand the consumer’s perception of a product. It also allows to adapt the product to said consumers and to predict its success before the final launch.

Not only R&D but every department of a food manufacturing company (especially manufacturing, marketing and sales) must be aligned to develop and launch products that meet the demands and expectations of their potential consumers.

What stages must a food go through during its formulation to ensure its organoleptic quality?

There are certain stages in the manufacture of a novel food that allow it to achieve ideal consumer acceptance, and thus ensure that its future performance in the market is positive.

A first stage would include everything related to the organoleptic control of the food. Starting with a screening phase of the organoleptic test to be carried out to determine the quality of the food. In this phase we must choose the most appropriate type of analysis for the food depending on the information we want to gather from it. For example, it is not the same to carry out a sensory evaluation of the organoleptic characteristics to find out if a product is liked, as it is to determine the differences between two formulations and to evaluate these differences. Also, a statistical design will have to be prepared to optimise the tests in order to obtain as much information as possible with as few tastings as possible. And last but not least, the panel of tasters should be selected including expert panel evaluators and/or representative consumers.

The second stage is the actual performance of the sensory test, when the tasters evaluate the different organoleptic characteristics of the food: colour, flavour, smell and texture.

A third stage will be the analysis and interpretation of the results, and will end with the fourth stage of validation and redesign of the product to further adapt its organoleptic characteristics and achieve the final food that will be placed on the supermarket.

As a food manufacturer, what can you do to try to ensure a successful launch of your product?

The truth is that launching a product and making it a hit is difficult, and there is no way to predict exactly how a new product will perform in the supermarket. Nevertheless, there are some recommendations to optimise the sensory evaluation of different samples and increase their chances of success.

You can carry out organoleptic pre-testing with different target population groups for the product you are developing. As part of it, you can focus the conditions of the product so that it completely reflect the result of the analysis that has been carried out.

Other factors such as taking extreme care of the quality of all ingredients that are part of the final food, ensuring good practices and being transparent in the information of these ingredients through labelling and product display help in making the product a hit and not a miss.

Finally, to keep assessing end-customer acceptance through different tools such as satisfaction surveys or other market research.

How can Amerex help you improve the organoleptic qualities of your product?

As we have said before, it should not be forgotten that today’s food and beverage consumers are becoming more demanding and expect certain characteristics in their food that were not so much taken into account until the last few years, such as natural ingredients and additive-free labels.

At Amerex, we manufacture preservation solutions that also help to improve the organoleptic properties of foodstuffs. Not only through starter cultures and their enzymatic activities that give good colour, flavour and aroma in the sausage. Also with our wide range of natural ingredients BIAMEX and SAFEMIX that help to maintain the organoleptic condition of the food during its shelf-life.

Is it possible to create a more homemade product without the use of additives or treatments?

Our company can also help you in the reduction of artificial additives and treatments to obtain a more natural and homemade organoleptic in your final product. For example, in ready-to-eat meals that attempt to imitate the most traditional dishes by removing acidifiers that lower pH and change viscosity and colour. You can see an example here.

We are available to answer your questions about improving the organoleptic quality of your product while maintaining microbiological safety and clean labelling through the use of natural and healthy ingredients. Contact us!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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THE MOST WIDELY USED FOOD PRESERVATIVES IN THE INDUSTRY

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We welcome you one more day in our Blog with a new entry! Did you know that according to the FAO about 14% of the world’s food is lost after harvest, and another 17% is wasted during marketing and by consumers, especially in households? One of the main reasons for this waste is microbial spoilage. Foodstuffs suffer from the presence of undesirable microorganisms that cause them to develop alterations that limit their shelf life. How many times have we heard the phrase “it’s gone bad” in our homes? In addition to consumers, these negative consequences also affect manufacturers and distributors.

In addition to commercial defects, food spoilage can pose a health hazard to those who consume it. We continually hear how diseases such as listeriosis, salmonellosis or botulism affect the population, in some cases triggering very serious consequences.

There is no doubt that these negative effects of food spoilage are a reason for the industry to develop effective methods and tools to mitigate the appearance and growth of pathogenic or spoilage microorganisms. We always talk about the barrier system as the different strategies for food protection: processes such as thermal treatments or high pressures, good practices, care in packaging or storage, among others, and of course the use of chemical or natural substances with antimicrobial action such as antimicrobial agents. food preservatives.

How are food preservatives defined?

According to European Parliament Regulation 1333/2008, preservatives are: “substances that prolong the shelf life of foods by protecting them from spoilage caused by microorganisms or that protect against the growth of pathogenic microorganisms“. This Regulation differentiates this definition from that of antioxidants, which protect against “deterioration caused by oxidation, such as rancidity of fats and color changes“.

Food preservatives are one of the many types of food additives that exist (in our previous Blog entry you can review what they are and their functionalities), and their definition would therefore be limited to those ingredients that are added to foods to ensure their stability during shelf life, protecting them from microbial spoilage by pathogens or other microorganisms..

These preservatives can be divided into organic and inorganic, and can also be differentiated by their mode of action. The use of each of them separately or together will depend on the type of food and the need for protection required.

Tasty and healthy food thanks to food preservatives

Which food preservatives are most commonly used for food protection?

Some of the most common preservatives in food are weak organic acids capable of altering the metabolism of microorganisms and are especially effective in the case of acidic foods. For example:

  • Sorbic acid together with its salts, the sorbates, is one of the most widely used food preservatives of chemical synthesis today, especially effective against molds and yeasts. It does not alter the flavor or aroma of food, and in the case of sorbates, these are more soluble and of minimal toxicity.
  • Propionic acid, also used as propionate (in salt form) is effective against molds and some bacteria.
  • Lactic acid is in liquid form, which limits its application, but it is one of the most important additives in foods with microbial fermentations. It is also used in salt form, lactate.
  • Benzoic acid is a preservative that works on foods with acidic pHs below 5, and even 4. It is mainly effective against yeasts but also has indirect action against bacteria and molds. It is also used as benzoate, its salt.
  • Acetic acid is a substance very present in vinegar. It has a great potential for preservation but modifies the organoleptic properties of the food. Its effectiveness increases the lower the pH of the product to be preserved. Its salt used is diacetate.

What other preservatives are used in food?

In addition to the acidic preservatives mentioned above, there are others that we will use for other microorganism spoilage control needs.

For example, sulfur dioxide is traditionally used in winemaking, but nowadays it is one of the preservative additives that also has an antioxidant action on food, preventing browning and browning. However, this is not used directly as it is an irritant gas, but is better known by the term sulfite, which is used directly in the food industry in the form of sodium, calcium or potassium salt. It should be noted that this additive is an allergen and in high doses can affect human vitamin B1, so there is a strong regulation of it.

Likewise, nitrates and nitrites, which historically have been used mainly in cured meat products. Nitrates can also be found in nature in some vegetables such as lettuce or beets, derived from the action of the metabolism of substances present in the soil. Nitrites have a good preservation capacity thanks to the control of spore-generating microorganisms and their toxins, such as botulinum toxin. They also serve to generate and maintain the characteristic color of foods, such as the bright red of meat products. However, nitrites (both those produced from nitrates and those used directly) at the end of their metabolism can generate nitrosamines, carcinogenic substances that are a health risk for the consumer.

As we mentioned in the previous Blog entry, food preservatives in particular, and additives in general, are evaluated and regulated by the Scientific Committee on Food (SCF) together with the European Food Safety Authority (EFSA). Both institutions work to determine the safe level of consumption and the Acceptable Daily Intake (ADI) for each substance, thus ensuring its safety as a food ingredient and trying to avoid potential health risks to consumers.

Can manufacturers in the food industry access natural alternatives to replace their additives?

At Amerex we focus on developing alternative solutions to food preservatives for food safety and shelf life. Our bio-based blends are E-number free, so in addition to meeting your natural preservation challenges, they will help you achieve clean label foods with cleaner, homemade organoleptics.

You can find here our strategies for the substitution of additives and other treatments used in the industry to slow microbial spoilage. For example, within Amerex’s natural preservatives we have specialist products such as BIAMEX-YM that can replace sorbate to protect against molds and yeasts. Or our SAFEMIX range of natural flavors obtained by fermentation to replace lactate or acetate, among others.

Contact us to know all the proposals for food protection and make your final product safe, stable and tasty.

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FOOD ADDITIVES: ORIGIN, CLASSIFICATION AND ALTERNATIVES

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Welcome to Amerex’ Blog! As mentioned in previous posts, it is very common for today’s consumers to take a deeper look at the ingredients shown in food labels. In this blog post we will take a look at the origin, classification and alternatives to food additives to be able to make a conscious decision when buying food on a daily basis.

What are food additives?

The definition of food additives is laid down in Regulation 1333/2008 of the European Parliament and reads as follows: “any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods”.

Essentially, food preservatives are used in the food industry to improve the organoleptic characteristics of foods, increase their shelf-life or facilitate their manufacture.

Food selection. Image by Freepik

Are food additives regulated under the law?

The European Food Safety Authority, better known by its acronym EFSA, is the body in charge of evaluating the safety of food additives, either new additives or new uses of existing additives, as well as the re-evaluation of already authorised additives. It states the following data:

  • Identity and characterisation of the additive
  • Stability in food
  • Justification of its necessity
  • Existing authorisations
  • Evaluation of human dietary exposure to the additive
  • Biological and toxicological characteristics

In the framework of its safety evaluations of food additives, EFSA tries to determine the safe levels and the Acceptable Daily Intake (ADI) for each substance. All this information is supported not only by EFSA but also by the Scientific Committee on Food (SCF). This ensures that food additives included in the EU list are considered safe and their limits are correctly identified.Regulation (EC) Nº 1333/2008 and its annexes constitute the legislation under which definitions, the use of food additives and all matters relevant to such additives are regulated.

How are food additives classified?

Additives used in food can be classified according to different criteria such as the origin of the product or, more commonly, according to their functionality. Let’s have a look at these classifications.

Classification according to the origin of the product

A first category would be natural additives, which are those obtained from natural elements through physical methods that do not involve the addition of any other non-natural substance. Examples of natural preservatives are plant-based pectin or agar obtained from algae.

The second category are the synthetic or non-natural additives, which are obtained through the synthesis of products that are not present in nature and/or through processes that generate or include non-natural substances. This category includes most of the preservatives commonly used in the food industry, such as sodium nitrite or citric/acetic acids.

Classification by functionality

Regardless of the natural or synthetic origin of food additives, they can be classified according to their function in the final food. The following is a classification of the most commonly used additives:

  • Colouring agents used to intensify or change the colour of the food and make it more attractive for consumption.
  • Preservatives that are added to extend the shelf-life of the food by protecting against microbiological or enzymatic spoilage.
  • Antioxidants used to also extend shelf-life through mechanisms that prevent or delay oxidation and rancidity caused by physical processes such as exposure to light or oxygen.
  • Emulsifiers that allow the mixture of two or more ingredients that are non-miscible and keep it stable.
  • Thickeners to improve, increase or concentrate the viscosity of a food to ensure an optimal texture for consumption.
  • Flavour enhancers that increase the intensity or durability of the natural flavour of the food.

Other categories of food additives would be e.g. sweeteners, humectants, acidity regulators or flavourings.

What does it mean if an additive is labelled as an E-number in a food?

When us consumers check a label in search of all the ingredients of a foodstuff, we very often find that many of them are labelled as an E number, which is basically an international identification system created for better understanding by consumers.

This E-number system indicates that the food additives listed on the label are approved by the European Union for use in food. In addition, they follow special numbering codes that indicate their classification by functionality as well as the specific substance used. Some examples of how the codes relate to these additives are as follows (they are classified in the hundreds):

  • Antioxidants and acidity regulators: E-300
  • Colouring agents: E-100
  • Preservatives: E-200
  • Stabilisers: E-400
  • Flavour enhancers: E-600

Is it safe to use additives in food?

Historically and for ages, society has been aware of the need to find solutions for food preservation, and therefore salt and vinegar, for example, are traditional preservation methods that many manufacturers still take into account today. Likewise, the use of spices and plants, which are traditional solutions to improve the flavour, aroma and appearance of food. Nowadays, and with the technology being much more advanced, the aforementioned preservatives meet this need, and consumers now place great value on the fact that the use of additives in the food industry must always be safe, justified, transparent and beneficial in its intended purpose.

There are some concerns about the use of some of these ingredients in certain foods and many consumers are more cautious about controlling their dietary intake. For example, one claim is that colouring agents are not safe, as many people develop sensitivity to specific colouring agents such as E-102 or Tartrazine that is mostly used in drinks, sweets and ice cream. Or the cases of infantile hyperactivity developed by some preservatives and their mixtures, equally supported and denied by the scientific community.

The truth is that the additives are regulated by the European Community and have their corresponding authorisation for use, so they meet the requirements established by law. However, this does not mean that all the food additives currently in use should not be monitored and that their functionalities and their suitability for human consumption should not be continuously re-evaluated. It definitely should be.

Are there alternatives to the use of additives in the food industry?

Indeed there are alternatives to food additives. In fact, in the food industry the concern for a clean label and the use of fewer additives and ingredients is becoming more and more relevant, as we mentioned in our previous blog post.

The “chemophobia” or fear of excessive chemicals in processed foods is causing numerous products claiming to be 100% E-number free, and offer more natural alternatives. Therefore, natural preservative alternatives are becoming increasingly popular and are without a doubt the focus of many ingredient manufacturers who want to follow these consumer trends.

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Where can I get a natural preservative as an alternative to the use of food additives?

At Amerex we design and manufacture E-number free microbiological blends as alternatives to improve the safety and shelf-life of a wide range of products. Some examples of natural preservatives are our Biamex and Safemix ranges, which can achieve a reduction or even removal of these additives (sorbate, nitrites, sulphites, lactate, acetate…).

More specifically, our nitrite replace solution, BIAMEX-NC, is one of the top products of recent years. Or the AMEXOL range as natural antioxidant alternative to replace acids such as citric (E-330) and ascorbic (E-300).

If you like to know more about the use of these alternatives and many others that we have in our product portfolio, we will be happy to offer you expert advice on food preservation.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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