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Alejandro Rodríguez

Amerex’s Technical Director, Alejandro Rodríguez, holds a degree in Biology and a master’s degree in biotechnology applied to food preservation. With a solid track record of over 10 years developing natural solutions, he leads projects focused on protective fermentation and innovative technologies to ensure food safety and quality.

LACTIC ACID (E-270) AND LACTATES SUBSTITUTE IN COOKED MEAT

14 June, 2024/by Patricia Rodrigo

Lactic acid and lactates are used as preservatives, mainly against yeasts, molds, and other food-degrading bacteria, but natural alternatives exist to achieve clean label foods.

Below, we will detail the functionality of these chemical additives, which are also used to increase the stability of antioxidants and to prevent water loss in various products.

What is the function of Lactic Acid in food?

Lactic acid (E-270) is an organic compound that is naturally produced during the fermentation of carbohydrates by lactic acid bacteria. In the food industry, lactic acid is used as a preservative and acidulant.

It’s use is recognized and regulated by Regulation (EC) No 1331/2008 of the European Parliament and Council of December 16, 2008, establishing a common authorization procedure for food additives, enzymes, and flavorings, and is identified on food labels with the number E-270. Lactic acid can be obtained naturally or synthetically by fermenting various types of sugar with lactic acid bacteria. From lactic acid, other commonly used food preservatives in the industry, particularly in cooked meat products, can be derived.

These food preservatives are lactates and can be identified on food labels with the following numbers:

Sodium Lactate (E-325)
Potassium Lactate (E-326)
Calcium Lactate (E-327)
Ammonium Lactate (E-328)
Magnesium Lactate (E-329)
Ferrous Lactate (E-585)
Choline Lactate (E-1001vi)

Which food contain lactate?

Lactate is a salt derived from lactic acid that is present as a food additive in many foods. Some foods containing lactates include:

Cooked meat products, such as cooked ham and sausages.
Bakery and pastry products.
Fermented beverages, such as beer and wine.
Dairy products, such as cheeses and yogurts.

As mentioned earlier, there are different types of lactate salts, for example, calcium lactate used in packaged products like desserts and ice creams, bakery products, or sodium lactate widely used in cooked meat products.

By reading the label of any cooked ham, you can find the following ingredients and additives:

Cooked ham: pork ham, water, sodium lactate, salt, dextrose, lactose, stabilizers (E-451, E-462), gelling agents (E-407, E-416), flavors, antioxidant (E-301), preservatives (E-250, E-243).

Cooked ham is an example of a food that consumers consider healthy yet has a fairly extensive list of chemical additives. At Amerex, for example, we work with natural preservatives to replace lactate in cooked products, as well as to replace the rest of the chemical additives.

What is the mechanism of action of sodium lactate?

The mechanism of action of sodium lactate is based on two principles:

pH Reduction: By reducing the product’s pH, it creates a hostile environment for the growth of pathogenic bacteria and undesirable microorganisms.
Osmotic Interference: Sodium lactate affects the osmotic pressure within bacterial cells, making their survival and multiplication difficult.

In summary, sodium lactate is a salt that acts as an undissociated acid that passes through the microbial membrane to acidify the cellular interior. As a result, intracellular pH acidifies, and cellular metabolism can rapidly decrease, leading to cell death.

What role does Lactate play in cooked meat like cooked ham?

In cooked meat products, such as cooked ham, lactate plays a crucial role. It is added to inhibit the growth of pathogenic bacteria and prolong the product’s shelf life by regulating acidity. Additionally, lactates help maintain the texture and juiciness of the meat, improving water retention and the firmness of the final product.

In the food industry, lactate is a widely used additive, especially in meat products that are susceptible to deterioration by lipid oxidation and the production of rancid off-flavors, particularly in sausages due to their high-fat content. Lactate helps delay this bacterial decomposition, increasing the shelf life and sensory quality of the food.

However, there are natural substitutes for lactate and lactic acid whose action is equivalent to these chemical additives and can sometimes even improve it. If you want to know what lactate substitutes for cooked products we have at Amerex, keep reading!

What natural substitutes for Lactates and Lactic Acid do Amerex offer?

At Amerex, we are a biotechnology company with over 40 years of experience in natural preservatives, and we are committed to offering healthy and safe solutions for food preservation. We aim to provide our customers with natural preservatives that not only ensure food safety and quality but also respond to consumer demands for healthier products with cleaner labels.

From the Biamex range of fermentates to the Safemix range of natural flavors, we have multiple products that can be used as substitutes for lactate or lactic acid, for example, or other chemical additives like nitrites.

If you want more information about our natural preservation solutions, don’t hesitate to contact us!

You can email us at: imasd@amerexingredientes.com
Call us at: +34 91 845 42 14
Fill out the form below

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

NATURAL PRESERVATIVES AGAINST RESISTANT BACTERIA IN MEAT

6 June, 2024/by Nuria Lázaro

The increasing antibiotic resistance of bacteria is a growing concern worldwide both for health and food consumers, as these bacteria can be found in commonly consumed meat products.

We know that bacteria are part of our daily lives and are present in everything around us. Focusing on the sector that concerns us, the food industry, we would like to highlight a recent study by the University of Santiago de Compostela which has revealed that almost half of the meat samples in Spanish supermarkets are contaminated with ‘superbacteria’, capable of generating serious infections.

What bacteria contaminate the meat products we eat?

There is currently a serious problem with the contamination of resistant bacteria in the food we eat, such as meat products.

Referring to the above-mentioned study, the study presented at the European Congress of Clinical Microbiology and Infectious Diseases, evaluated 100 randomly selected meat products in Spanish supermarkets. The results showed the presence of Escherichia coli (E. coli) and Klebsiella pneumoniae strains in 40% of the chicken, turkey, beef and pork meats tested. These bacteria are known to cause serious infections, such as sepsis and urinary tract infections, and have developed resistance to multiple antibiotics, including some last-resort antibiotics such as colistin.

What is the current problem with resistant bacteria such as E.coli?

The current problem of bacteria contaminating the meat we eat is antibiotic resistance, not the meat itself. Although most products had levels of E. coli within safe limits, 5% exceeded the recommended levels, raising concerns about the existence of these superbugs.

The study particularly highlights contamination in turkey and chicken products, due to differences in poultry production and slaughter.

Faced with this alarming reality, there is a need to implement effective measures to ensure food safety. This is where Amerex stands out with its innovative line of natural preservatives, which offer an effective and safe solution against these resistant pathogens.

What preservatives are available on the market against resistant bacteria?

At Amerex, we are experts in improving food safety against pathogenic bacteria such as E. coli and Klebsiella pneumoniae. Our expertise is based on the development of natural preservatives that not only inhibit the growth of these bacteria, but also meet the ‘clean label’ standards demanded by consumers today.

Our products are natural, safe and highly effective, providing an additional barrier to consumer safety.

Amerex natural preservatives are formulated to prevent the growth of multi-resistant bacteria in food, ensuring food safety and freshness. These preservatives work effectively against resistant pathogens such as E.coli or globally known pathogens such as Salmonella or Listeria, offering a sustainable and reliable solution for the food industry.

By opting for our products, you not only protect the health of consumers, but also promote cleaner and more transparent food production.

If you would like more information about our products, please do not hesitate to write to us!

You can write us an email to: imasd@amerexingredientes.com
Call us at: +34 91 845 42 14
Fill in the form below

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Nuria Lázaro

Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.

MICROBIOLOGICAL PROBLEMS IN BAKERY: LISTERIA IN SOUR AND PASTRY CREAM

21 May, 2024/by Patricia Rodrigo

In food industry, Listeria is a worldwide known bacterium. In this blog we will talk about the risk of contamination in a sector as attractive as the bakery industry due to the risk of contamination of pastry cream and sour cream .

In the world of confectionery there is a great variety of cakes, pies and other sweets, being a sector that always seeks excellence in taste and quality. However, food safety is a constant concern, especially when it comes to perishable products such as creams and cream. One of the main microbiological risks faced by confectionery is contamination by the well known Listeria monocytogenes a bacterium that can cause serious health problems.

Which pathogenic microorganism is Listeria monocytogenes?

Listeria monocytogenes is a gram-positive pathogenic bacterium that can be found in a wide variety of foods. Its presence is well known in the meat sector, with very well known cases at national level, but it can also be present in dairy products such as different cheeses, milk or also in cream and creams used in pastry fillings.

This bacterium is especially dangerous because it is very resistant to unfavorable environments. It can survive and multiply in conditions of acidity, salinity (up to 10%), oxygen scarcity (even under vacuum) and refrigeration temperatures (as low as 2º-4º C), which means that even foods stored in cold conditions are not completely safe. Other factors such as pH (between 4.4-9.4) and water activity (>0.92) also play a role.

Why is Listeria dangerous?

Listeria infection, known as listeriosis, can cause severe symptoms such as fever, muscle aches and gastrointestinal problems. In people with weakened immune systems, pregnant women, newborns and the elderly, listeriosis can be fatal.

In addition, as discussed above, the ability of Listeria to grow in cold environments makes it a challenge to keep it under control in refrigerated dairy products, such as any type of cake, pie, or pastry food with a cream or custard filling. In addition, although it does not continue to proliferate during freezing, its presence is maintained, so there is still a risk of contamination in frozen cakes, especially when they begin to thaw and the bacteria, if present, continue to multiply.

What factors favor contamination in sour cream and pastry cream in bakery?

As mentioned above, creams and cream, which are dairy-based products, are especially vulnerable to microbiological contamination due to several factors:

Water and Nutrient Content: These products are rich in water and nutrients, making them an ideal medium for the growth of bacteria and in particular listeria.
Handling and Processing: Handling during processing and storage can facilitate the introduction of contaminants.
Storage Temperature: Although stored refrigerated, Listeria can survive and multiply at low temperatures.

Pastry preservatives against listeria in cream in bakery

Currently, there are several preservatives against Listeria and other microorganisms. At Amerex we specialize in natural preservatives based on biotechnology that offer an innovative, safe and clean label solution.

Our preservatives can be used in different food matrices, such as sour cream and pastry cream in bakery, but also in other products susceptible to listeria contamination such as meat matrices, fresh pizza doughs, in fish such as salmon, etc.

Thus, our preservatives offer the following advantages:

Safety: They are safe for consumption and do not present risks associated with synthetic chemicals.
Efficacy: They are effective against a wide range of microorganisms, including Listeria due to their use of protective fermentation.
Sustainability: They are environmentally sustainable and are aligned with trends towards more natural and less processed products.
Shelf Life Extension: Extends the shelf life of products without the addition of unwanted chemical additives.
Maintain Quality: They do not negatively affect the organoleptic properties of the product: taste, texture or appearance.

Safety in bakery as in other food sectors is essential and combating microbiological contaminations in products such as sour and pastry creams are a challenge that cannot be ignored.

Our company is dedicated to providing natural and effective solutions to protect your products and ensure that they reach consumers in the best possible condition. At Amerex we have different specialized preservatives with very good results against listeria in frozen and refrigerated cream and custard cakes.

If you would like more information about our products, please do not hesitate to contact us!

You can write us an email to: imasd@amerexingredientes.com
Call us at: +34 91 845 42 14
Fill in the form below

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

WITHDRAWAL OR REPLACEMENT OF NITRITES WITH NATURAL PRESERVATIVES

23 April, 2024/by Alejandro Rodríguez

In the food industry there are several sectors in which the chemical additives nitrates and nitrites are commonly used. In the meat or fish sector, for example, nitrates and nitrites are considered necessary to carry out the nitrification process that gives a characteristic colour to the final product as well as protection against anaerobic pathogens and sporogens.

Below we explain why nitrites are used in feed and introduce you to Amerex’s specialist product for the natural replacement of nitrites: Biamex NC.

What is the nitrification process of nitrites?

In the nitrification process, nitrate is reduced to nitrite, from which nitric oxide is produced. Nitric oxide combines with muscle myoglobin to form nitrosomyoglobin, which is responsible for the typical colour of cured meats, e.g. in the meat industry. In the case of cooked meats, the temperature causes this nitrosomioglobin to be transformed into nitrosylhaemochrome, which is responsible for the characteristic pink colour.

Why have nitrites been considered necessary in the food industry?

Nitrates and nitrites have been considered necessary in the food sector, in addition to the generation of colour that they provide to food, making it more attractive to consumers, because they guarantee certain safety in products by preventing the development of pathogenic bacteria, specifically Clostridium botulinum, which causes the well-known botulism disease.

Like any other additive, nitrites are regulated by Annex II of Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012. It regulates the maximum dose that can be incorporated in each foodstuff under a specific legislation.

Why is nitrite substitution being pursued in different food sectors?

There is increasing talk of replacing nitrites with other types of natural preservatives and of regulating more strictly the permitted dosage in the various foods in which they are used.

The problem is that, although nitrates occur naturally, for example in various vegetables (e.g. lettuce, celery) or even in water, some of them are converted into nitrites during the digestion process, reacting with amino acids in the stomach and giving rise to nitrosamines, which are carcinogenic substances. In the case of foodstuffs from the above-mentioned sectors they are found directly in the form of nitrites. For this reason it is important to find substitutes that avoid the presence of these additives in products that we normally consume.

What nitrite substitutes are available on the market and what does Amerex offer?

There are many natural substitutes for nitrites on the market. As mentioned above, they are found naturally in vegetables such as lettuce and celery, and some companies use natural extracts of this type. We must not forget also the risk of sporogen poisoning that can be caused by poor nitrite substitution.

In our case, we have a transparent natural technology for nitrite substitution: the use of starters.

Our product Biamex NC, has a very innovative technology for the generation of the typical colour that nitrifiers would provide. In this way, thanks to a fixation reaction of the meat/fish protein itself, you can achieve an optimum replacement of nitrates, nitrites and/or nitro salts. In addition, this product incorporates another of our strains of ferments specialised in the action against sporogens such as clostridium botulinum.

In which products can Amerex nitrite substitute Biamex NC be used?

Biamex NC, as a nitrite substitute, can be applied in any food where a substitution of this chemical additive is necessary.

It is very common to substitute nitrites in meat products as we have mentioned above. Here is an example of injected turkey:

Another food where the use of nitrites is also common is in various fish. Biamex NC also has experience with this type of food. Here is a test on injected swordfish:

In conclusion, we can state that the use of starters is a very good alternative to nitrites, in particular the use of the Amerex Biamex NC product, as it significantly reduces the appearance of this colour in meat and fish products. In addition, this product includes Amerex’s protective technology to maintain product safety equivalent to the protection provided by nitrites.

Would you like more information about this starter culture? You can contact us for a personalised recomendation:

You can write us an email to: imasd@amerexingredientes.com
Call us on: +34 91 845 42 14
Fill in the form below

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Alejandro Rodríguez

Amerex’s Technical Director, Alejandro Rodríguez, holds a degree in Biology and a master’s degree in biotechnology applied to food preservation. With a solid track record of over 10 years developing natural solutions, he leads projects focused on protective fermentation and innovative technologies to ensure food safety and quality.

NATURAL PRESERVATIVES FOR FISH

10 April, 2024/by Patricia Rodrigo

Fish is a great source of protein and fatty acids essential for a balanced and healthy diet. However, its freshness and quality are susceptible to degradation due to various factors, which represents a challenge for the food industry. That’s why natural preservatives are needed for fish.

These challenges include pathogens such as listeria and micro-organisms that can proliferate under optimal conditions and compromise food safety, as well as micro-organisms that affect the organoleptics of the product.

In the following, we will look at the commercial problems associated with fish, the most common pathogens in fish and the solutions offered by the market in the form of natural preservatives.

What are the most common commercial shelf-life problems in fish?

Among the most common commercial shelf-life problems in fish we can find: the generation of exudates due to bacterial heterofermentations, loss of texture or syneresis and gas generation.

This is due to the fact that fresh fish is highly perishable. Due to its biological composition, it must be kept under good storage conditions throughout its shelf life, which are not always met.

This rapid deterioration of fish can be due to factors such as exposure to air, inadequate temperature, cross-contamination and above all microbial activity. This not only affects the sensory quality of the fish, but also represents a health risk for the consumer and can result in significant economic losses for producers and retailers.

What pathogens usually affect fish?

Among the most common pathogenic micro-organisms affecting fish are bacteria such as Salmonella, Listeria monocytogenes and Vibrio spp. as well as parasites such as Anisakis, which is probably more recognised by consumers. In sectors such as meat, pathogens such as Listeria or Salmonella are well recognised and feared, however they are not so well known by fish consumers.

These organisms can cause foodborne illness if fish is not handled, stored and cooked properly. The presence of these pathogens is a serious problem that requires effective solutions to ensure food safety and product quality.

What preservatives are now available on the market?

There are currently a number of preservatives and additives on the market that seek to address these challenges, but they have their limitations. Some of the most commonly used options include:

Rosemary Extract: This natural preservative is rich in antioxidants to prolong the freshness of fish.
Ascorbic Acid (Vitamin C): In addition to its antioxidant properties, ascorbic acid can help prevent lipid oxidation and maintain the sensory quality of fish.
Essential Oils: Some essential oils, such as oregano and thyme, have been shown to have antimicrobial activity and can be used as natural preservatives in fish products.
Sodium Nitrate: Although a widely used preservative, sodium nitrate can also be obtained from natural sources such as sea salt, providing a more natural option for fish preservation.

However, at Amerex we have natural preservatives that will not only protect the food from pathogens as important as listeria, but will also help to reduce chemical additives such as the aforementioned nitrate, and improve the organoleptic properties of the product.

What challenges do Amerex fish preservatives face?

At Amerex we have natural fish preservatives that meet the main challenges of the market. Thanks to Amerex natural preservatives you can:

Extend shelf life by controlling heterofermentative lactobacilli in fresh and frozen fish preparations.
Prevent pathogens such as listeria.
Generate colour by removing nitrites.
Decrease the incidence of histamine.
Avoid unwanted acidification and syneresis, while maintaining texture.

Amerex preservatives can be applied in different ways depending on the type of fish processing:

In batter: for fish patties or surimi.
Injected: for emperor, tuna, salmon, swordfish, etc.
On the surface: for any type of smoked or marinated fish (sushi). On prawns or cephalopods.

The fish industry faces significant challenges in terms of preserving freshness and food safety. However, by harnessing the benefits of natural ingredients and biotechnology, we can ensure that fish reaches consumers safely. Do not hesitate to contact us for more information!

You can write us an email to: imasd@amerexingredientes.com
Call us on: +34 91 845 42 14
Fill in the form below

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

DISCOVER THE BEST NATURAL ALTERNATIVES TO CHEMICAL ADDITIVES IN ULTRA-PROCESSED FOODS

21 March, 2024/by Patricia Rodrigo

The search for natural alternatives to chemical additives is one of the main objectives of the food industry. In today’s age, where health and wellbeing are a priority, the food industry is undergoing a revolution in terms of the ingredients and processes they use in food. More and more consumers are demanding less processed and more natural foods, free of artificial additives.

Ultra-processed foods are known for the large number of chemical additives on their labels. These additives are used to improve organoleptic or safety aspects of the food, but are there natural options to replace them?
In today’s blog we bring you a guide to the best natural alternatives to additives in your ultra-processed foods, so you can offer a healthier and microbiologically safer food!

What chemical additives are used in ultra-processed foods and why do consumers want to avoid them?

Chemical additives are substances added to foodstuffs for the purpose of improving their taste, texture, colour or durability. They are regulated by Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008, which lists, under the associated E number, all additives permitted in the European Union and their restrictions on use.

The current concern about these additives is due to studies that have suggested that excessive consumption of additives in ultra-processed foods (such as sausages, ready meals, pastries, etc.) could be linked to various health risks: such as allergies, metabolic disorders and adverse effects on gastrointestinal health.

The lack of transparency in product labelling often also makes it difficult for consumers to make informed food choices. This is why consumers are increasingly looking for natural alternatives that are free of artificial additives.

Chemical additives used in ultra-processed

What natural alternatives to chemical additives are there on the market?

There is a wide variety of natural alternatives to chemical additives in the ingredients market. Ultra-processed foods often need additives to help maintain colour, give a specific flavour or preserve the food for more days than a fresh product, however, natural ingredients can be used to provide the same benefits as artificial additives.

The best known additive substitutes are herbal and spice extracts, fruit or vegetable juices, and other natural extracts that can act as preservatives, colourings and flavour enhancers in a safe and healthy way. They are a good natural and environmentally friendly option. However, there are also other natural ingredients that are more effective as preservatives, such as ferments or lactic acid bacteria.

What are starters as an alternative to chemical additives?

Starters are groups of lactic acid bacteria that offer an excellent alternative to artificial additives.

It is traditionally known that the way in which starters perform this preservative function is through the maturation of the product. This usually includes an organoleptic change in the food due to acidification, which lowers the pH and modifies the organoleptic characteristics of the matrix. They not only improve the preservation of the food, but also enhance its taste and nutritional value. Traditionally, these starters have been used in the maturation of sausages and cheeses and are well known to manufacturers.

There are, however, ferments that do not produce acidification in the product but do carry out food preservation by different mechanisms such as competition.

Amerex stands out in this case as a supplier of natural preservatives based on ferments, offering innovative and healthy solutions for the food industry as an alternative to chemical additives.

What are the benefits of opting for natural alternatives to ultra-processed foods?

By choosing foods that are free of artificial additives and rich in natural ingredients, you gain a multitude of benefits. Firstly, you are promoting a healthier and more nutritious diet, and by avoiding synthetic additives, you reduce exposure to harmful chemicals and promote a more natural and sustainable lifestyle.

On the other hand, the use of these natural alternatives in ultra-processed foods, such as ferments, allows for the reduction of food processing resulting in a more “homemade” product. Together with the elimination of chemical additives, the consumer will get a more positive image of that food.

Where to find a supplier of Natural Alternatives to additives in ultra-processed foods?

As a supplier of natural alternatives to food additives, Amerex has more than 40 years’ experience in providing innovative and sustainable solutions for the food industry.

Our natural ferment-based preservatives are an excellent alternative to artificial additives, guaranteeing the quality and safety of your food products without compromising taste or freshness. We have different product ranges, such as the Biamex range of ferments or Safemix natural flavourings, which include preservatives for specific problems, such as protection against Listeria or Salmonella, or for the removal of additives such as nitrite or sorbate.

In short, by choosing natural alternatives free of artificial additives, you are taking a step towards a healthier and more conscious diet. With options such as fermented foods as an alternative to additives and the commitment of companies like Amerex, it is easier than ever to enjoy delicious and nutritious food by offering the best choice to the consumer.

If you would like to know more about these natural options, please contact us for more information:

By sending an email to: imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
By filling in the form bellow

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

FOOD INDUSTRY TRENDS: CLEAN LABEL AND PRESERVATION

5 March, 2024/by Nuria Lázaro

It is well known that natural remedies have been used since the beginning of time to improve food preservation and extend their shelf-life. Salt, sugar or vinegar are the most significant examples that are still used today. Nowadays, there is a wide variety of food additives that, in addition to preserving food, help to maintain its organoleptic characteristics such as taste, smell, texture, freshness… and even its nutritional value.

On top of this, consumers are increasingly interested in knowing what they are putting into their bodies. Therefore, the general claim is for traditional additives to evolve into more natural alternatives, and above all for their labelling to be clearer and more understandable. This is why the concept of clean labelling has gained popularity. Stay with us and continue reading to explore what is the exact meaning of the term “clean label” and its importance in food preservation.

What is “clean label”?

The term “clean label” refers to the tendency of food companies to use natural and recognisable ingredients in their products, avoiding artificial additives, colourings and synthetic preservatives. This results into simpler and easier to understand labels for consumers. This initiative responds to consumers’ demands for clear and reliable information on the composition of the food they will ultimately consume. Beyond the simple list of ingredients, the clean label represents a commitment to transparency, quality and health. And above all, that the consumer is able to objectively analyse and evaluate the product to draw conclusions about what they are eating.

What are the benefits of clean label?

– Transparency and consumer trust

The aim is to make it easy for consumers to identify the ingredients used in a product. The clean label model promotes transparency by allowing consumers to easily understand what they are eating. In addition, by providing simpler labels free of unknown ingredients, brands can build trust and loyalty among their clients.

– Health and wellness

It is a fact that all authorised additives used in the food industry are considered safe, as they are regulated by the competent authorities (EFSA, in the case of Europe), who set acceptable daily intake amounts to set limits on their incorporation in food. On the other hand, clean label foods are usually composed of natural ingredients, which makes them perceived as healthier by avoiding these synthetic ingredients and some additives that are considered potentially harmful. By choosing clean label products, consumers can reduce their exposure to artificial substances and thus promote a healthier lifestyle.

– Sustainability

Clean label is also linked to more sustainable agricultural practices by promoting the use of natural and organic ingredients. By using natural and organic ingredients, brands can support responsible agriculture and reduce their environmental impact.

What is the connection between food preservation and the term clean label?

The relationship between food preservation and the term clean label is fundamental to understanding the evolution of the food industry towards healthier and more sustainable practices. Traditionally, food preservation has entailed the use of a variety of additives and artificial preservatives to prolong the shelf-life of products. However, with consumers’ growing interest in transparency and naturalness of food, there is a need to find healthier and cleaner alternatives for preservation.

This is where the concept of clean label comes into play. By prioritising natural and recognisable ingredients, brands can offer products with cleaner labels and free from synthetic additives, while maintaining quality and food safety. This not only responds to consumer demands, but also promotes a more responsible approach to food production, encouraging sustainable agricultural practices and reducing environmental impact.

What natural alternatives do exist for preservation?

In the search for natural alternatives for food preservation, the food industry has explored a wide range of ingredients and methods that offer efficacy without compromising the quality or naturalness of products. One of the most prominent alternatives are natural antioxidants, such as ascorbic acid (vitamin C) and tocopherols (vitamin E), which can prevent food oxidation and thus prolong shelf-life. These antioxidants are widely found in fruits, vegetables and herbs, making them attractive options for manufacturers seeking to preserve their products naturally. Click here for more information regarding these antioxidant additives.

But of course there are also natural preservation alternatives based on biotechnology, such as the use of ferments which through different mechanisms of action can protect against harmful microorganisms, as we have mentioned in previous blog posts.

Where can I find these clean label – natural preservation alternatives?

Clean label is not only a trend in the food industry, but also a response to the demands of health and transparency-conscious consumers. As a company, by adopting clean labelling practices and looking for natural alternatives for food preservation, you can meet your customers’ needs and promote a healthier and more sustainable lifestyle.

If you are looking for natural preservation alternatives to embrace clean label for your food products, you have landed in the right place. At Amerex we offer a wide range of natural ingredients for food preservation. Our product selection is designed to meet the needs of the food industry for clean and transparent solutions. For example, the Biamex range of biotechnology-based natural preservatives that target pathogenic microorganisms, as potential substitutes for chemical additives or treatments to make your product cleaner and more accessible to your consumers.

You can check our website to explore our offer and find out how we can help you take your products to the next level with quality ingredients and clean labels. Do not hesitate to contact us!

• By sending an email to: imasd@amerexingredientes.com
• By calling us: +34 91 845 42 14
• By filling in the form bellow

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Nuria Lázaro

Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.

VEGAN PRODUCTS AND NATURAL FOOD PRESERVATIVES

12 February, 2024/by Patricia Rodrigo

Today, the trend towards vegan products has gained significant popularity, but a debate arises over the authenticity of their “naturalness”. Many products labelled as vegan contain chemical additives, which has led to questions about their true nutritional value and their alignment with a healthy lifestyle. It is difficult to find vegan products that are clean label, i.e. that are free from food additives.

The question is, therefore, are products with a long list of chemical additives, such as these foods, really natural, and are there better options for natural preservatives to replace the current chemical additives?

It is clear that obtaining a natural, healthy, microbiologically safe and organoleptically optimal product is no easy task – read on and we’ll tell you more!

What does Clean Label mean and what is the importance of transparency in vegan food?

The term “Clean Label” means “clean label”, i.e. in the food industry it means a label free of chemical additives.

The term “clean label” has gained prominence in the food industry in recent years. It represents consumer demand for transparency and the search for products with ingredients that are easy to understand and recognise.

Consumers are now more informed about the additives used in foodstuffs and have access to the E-number references on labels.

What are food additives and what is their relevance for vegan foods?

Food additives are all substances that are added to minimally processed foods to improve their organoleptic properties and to maintain their microbiological safety. All additives permitted in the European Union are regulated by Regulation (EC) 1331/2008 of the European Parliament and of the Council of 16 December 2008.

Vegan foods, in most cases, undergo a high level of processing and various additives are necessary to help them achieve the organoleptic and taste of the animal products they are trying to imitate. In addition, we cannot forget the importance of obtaining a microbiologically safe product as well, so preservatives will also be necessary in that list of ingredients.

This last point is another open debate, why imitate foods of animal origin that involve high processing and the addition of additives, instead of obtaining innovative vegan products.

Whatever the answer, at Amerex we can help by reducing the list of additives as we are specialists in natural preservatives based on biotechnology.

What is the difference between natural food preservatives and chemical additives for vegan products?

It is essential to educate consumers about the difference between natural preservatives and chemical additives. While additives can raise health concerns, Amerex natural preservatives are obtained from natural sources and are sustainably processed.

Amidst the debate about the authenticity of vegan products, the choice of natural preservatives becomes a crucial factor. Natural preservatives, unlike chemical additives, preserve the freshness of food without compromising quality or adding unwanted components.

What natural preservatives are currently available for vegan products?

Numerous natural preservatives are available for safe and organoleptically acceptable vegan products. As an industry leader, we at Amerex understand the importance of providing effective and safe natural food preservative solutions. Our dedication to biotechnology allows us to develop products that meet clean label standards without sacrificing food preservation efficacy.

We have many success stories in vegan foods for both dairy analogues and meat analogues. For this, the use of preservatives such as the Safemix range of products helps in the reduction of chemical treatments and additives and in the improvement of organoleptics.

Amerex is committed to offering natural preservatives that not only preserve the freshness of food, but also meet clean label standards, providing consumers with an authentic and healthy choice by obtaining the most natural product possible.

Find out how Amerex natural preservatives can improve the quality of your products – contact us today for more information!

Contact us for more information:

By sending an email to: imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
By filling in the form bellow

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

BEST NATURAL FOOD PRESERVATIVES

9 February, 2024/by Nuria Lázaro

In January, the Council of Ministers approved a draft Law on the Prevention of Food Losses and Waste. The law makes it compulsory for all actors in the food chain to have a loss and waste prevention plan, prioritising human consumption through food donation or redistribution.

The aim is to achieve a 50% reduction in food waste per capita at retail and consumer level, and a 20% reduction in food losses along the production and supply chains by 2030. This has triggered a very deep movement and awareness among retailers and manufacturers on how to avoid and manage their surplus, which corresponds to 1-2% of their annual turnover.

What can food and ingredient manufacturers do to reduce waste and encourage better use? The importance of food preservation and safety is particularly relevant here, with natural food preservatives being the future of the world’s food supply. Food with a longer shelf life and which is microbiologically safe will help to avoid food waste.

What are natural food preservatives?

Natural food preservatives are substances derived from natural sources, such as plants, herbs, spices or microorganisms, which are used to prolong the shelf life of food.

These preservatives are a more sustainable and healthier alternative to synthetic additives, as they do not contain artificial chemicals or ingredients that are harmful to health. Regulation is becoming increasingly stringent in terms of the dosage and use of such chemical additives. In France, for example, legislation was recently amended to reduce the application rates of nitrites in some foods. Natural preservatives are therefore the future of food preservation.

What are some examples of natural food preservatives?

There are numerous examples of natural preservatives used in the food industry.

Some of them are well known and include rosemary extract, vinegar, essential oils, vitamin E (tocopherol), among others. However, we already see among them one example that has recently been included as a food additive, listed in the legislation as E-267, such as fermented vinegar.

Microorganisms are another source of natural preservatives, and thanks to new technologies such as biotechnology, the use of microorganisms such as lactic acid bacteria and thanks to protective fermentation, we can obtain new preservation strategies.

These preservatives not only help to preserve the freshness and quality of food, but can also provide additional health benefits.

What is the relationship between protective fermentation and natural preservation?

Protective fermentation is a natural process in which beneficial microorganisms, such as lactic acid bacteria or yeasts, are used to ferment foods and create a hostile environment for the growth of undesirable microorganisms, such as pathogenic bacteria. This process not only helps preserve food, but can also improve its taste, texture and nutritional value.

Bio-based natural preservatives often take advantage of the principles of protective fermentation to provide natural and effective food preservation.

Best natural food preservative manufacturers: Amerex Ingredients

Natural food preservatives are increasingly available on the market. It is important to look for reliable suppliers that offer high quality, certified organic products if possible. At Amerex, we have specialised in biotechnology-based natural preservatives for over 40 years and offer a wide range of products designed to meet the needs of the food industry.

Thanks to our natural preservatives, you can extend the shelf life of your food while maintaining optimum organoleptic and safety properties and avoiding food waste. Some of our best-selling products are part of the Biamex range, where we have specialists against listeria, for example, or more general products such as Biamex SP, for the complete preservation of food.

Natural food preservatives are an excellent option for those looking for a healthier and more sustainable alternative to synthetic additives. Harnessing the principles of protective fermentation and using biotechnology-based natural preservatives can help ensure food safety and quality, while promoting sustainability and overall wellbeing. Do not hesitate to contact us if you want to know more!

Contact us for more information:

By sending an email to: imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
By filling in the form bellow

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