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ADDITIVES AND PRESERVATIVES FOR CEPHALOPODS

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Cephalopods, such as squid, octopus, and cuttlefish, are highly valued seafood products in both global and national gastronomy. However, the processes of catching, handling, and preparing these animals pose specific challenges related to preservation and yield optimization.

In this article, we address key questions about cephalopods and explore how Amerex’s clean-label additives and preservatives can improve the yield and quality of these products.

What are cephalopods?

Cephalopods are a group of marine mollusks known for their intelligence and complex behavior, including species like squid and octopus. Anatomically, their large head is accompanied by limbs and tentacles surrounding the mouth, aiding in navigation and feeding. This aligns with their name derived from the Greek “cephalos” (head) and “podos” (feet), as their tentacles are directly connected to their head.

The current orders with existing species include:

  • Sepiida (Cuttlefish)
  • Teuthida (Squid)
  • Octopoda (Octopus)
  • Cephalopoda (Pota)

What types of cephalopods are most common in the Food Industry?

In the fishing and food industry, cephalopods stand out for their delicious meat, unique texture, and culinary versatility. The consume of these molluscs at home is becoming more and more common thanks to the fact that the food industry has made it easier to buy them in supermarkets.

The most valued molluscs include:

  • Squid: Highly prized for its tender meat and ease of preparation.
  • Octopus: Appreciated for its firm texture and intense flavor.
  • Cuttlefish: Known for its ink, which is used in various culinary preparations.

Global production of cephalopods exceeds 5,000,000 tons. Spain, for instance, reports catches of 57,797 tons, ranking 17th worldwide. In Spain, the fishing tradition and consumption of seafood, including cephalopods, form the foundation of its culinary culture, with regions such as Galicia and southern Spain standing out.

How are cephalopods processed for sale?

Cephalopods must undergo several processes before being sold and reaching consumers. These processes include:

  1. Cleaning: To remove viscera, skin, and cartilage.
  2. Cutting: Into slices, strips, or whole pieces based on market demand.
  3. Freezing: To preserve freshness and facilitate transportation.
  4. Treatment with additives: To improve characteristics such as texture, color, and shelf life.

In this last step, Amerex offers the industry a wide range of natural preservatives, with extensive experience in cephalopods focusing on three main objectives:

  • Improving and maintaining color
  • Food safety
  • Increasing yield or water retention

What does the yield parameter mean in relation to cephalopods?

Yield refers to the amount of usable final product after cleaning and preparation processes.

For example, in squid, yield can vary depending on the type of cut, water retention, and post-harvest handling. Optimizing this parameter is crucial for profitability, especially for products intended for export or the HORECA market.

To achieve this, Amerex provides manufacturers with preservatives capable of improving yield by up to 28%.

What additives are commonly used for cephalopods preservation?

Certain additives are used in the food industry to improve the quality and yield of cephalopods, as listed in Annex II of Regulation (EC) No 1333/2008. Among the most common are:

  1. E451 (Triphosphates): Help increase water retention in muscle tissues, reducing drip loss after thawing.
  2. E452 (Polyphosphates): Similar to triphosphates, they improve texture and prolong freshness but must be used within regulatory limits.
  3. E331 (Sodium citrate): An antioxidant that prevents protein oxidation and helps maintain the natural color of the product.
  4. E301 (Sodium ascorbate): Helps preserve freshness by inhibiting oxidation processes.
  5. E262 (Sodium acetate): Acts as a preservative, preventing bacterial growth during storage.

Although these additives are effective, there is a growing demand for natural alternatives and clean-label solutions that reduce the perception of artificial additives in products.

What preservatives does Amerex offer for Cephalopods preservation?

Amerex Ingredients provides a wide range of natural preservatives based on biotechnological solutions designed to enhance the quality and yield of seafood products. Some of these solutions stand out for their water retention capabilities (yield), based on ferments that minimize weight loss without compromising texture or flavor. Additionally, antimicrobial cultures containing beneficial bacteria inhibit pathogens and microorganisms responsible for spoilage. These are clean-label ingredients, serving as phosphate alternatives to meet the demand for more natural products.

Optimizing cephalopod yield not only improves the profitability of fishing and processing companies but also ensures high-quality products that meet consumer expectations. With Amerex Ingredients’ preservatives, companies can reduce the use of artificial additives, embrace natural ingredients, and achieve exceptional results in their seafood products.

Want to learn more about our clean-label solutions? Contact us and discover how Amerex can transform the yield of your cephalopods!

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NATURAL PLANT BASED FOOD PRESERVATIVES

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Plant based food offer an alternative to traditional meat or fish products for those seeking a vegan option, and it’s becoming more common to see these foods in restaurants. However, it is important to be aware of the microbiological issues and additives that may be present in this food.

Choosing natural preservatives can not only help maintain food safety but also meet consumer demand for more natural and less processed products, as these ultra-processed foods contain some chemical additives that are controversial due to their effects on human health.

At Amerex Ingredients, we offer innovative and natural solutions for the food industry, helping to create safe products and clean up chemical additive labels. Keep reading to learn more about our new natural preservative for plant-based analogs such as vegan burgers: Safemix Antos.

What ingredients do plant based food include?

Vegan burgers, is an example of plant based food that have gained popularity in recent years, not only among the vegan community but also among those looking to reduce their meat consumption for health, sustainability, or ethical reasons. But what ingredients are used to make a plant-based food? Unlike traditional burgers made from beef, vegan burgers are made with a variety of plant-based ingredients, that are commoly used in other plant based food:

  1. Plant proteins: The most common are tofu, tempeh, lentils, chickpeas, and pea or soy protein. These provide the necessary texture and protein content.
  2. Vegetables: Carrots, mushrooms, spinach, and other vegetables are included not only for their nutritional value but also for flavor and texture.
  3. Healthy fats: Vegetable oils such as coconut oil or canola oil are used to improve texture and flavor.
  4. Seasonings and spices: To mimic the taste of meat, spices like paprika, black pepper, garlic, and onion powder are used, along with sauces like soy sauce.
  5. Binding agents: Ingredients like corn starch, oat flour, or wheat gluten are used to give the mixture cohesion.

What microbiological problems do plant based food have?

Although plant based food eliminate the risks of pathogens commonly found in meat or fish, they are not free from other microbiological issues. Some of the most common problems include:

  1. Mold and yeast contamination: Since plant-based ingredients tend to have a high water content, they can be a breeding ground for molds and yeasts if not stored properly.
  2. Bacterial growth: Especially in fresh meat analogs that haven’t undergone pasteurization, the growth of coliforms and mesophiles is a common problem. Additionally, the use of various spices can be another source of contamination.

Therefore, just like with meat or fish products, the use of additives and preservatives is necessary to avoid microbiological contamination and the loss of good organoleptic qualities.

What controversial additives are used in plant based food?

Some commercial plant based food use additives to improve flavor, texture, and shelf life that are currently quite controversial.

Among the most notable are:

  1. Monosodium glutamate (MSG): Used to enhance flavor, it can cause adverse reactions in some sensitive individuals.
  2. Carrageenan: A gelling agent that has been linked to digestive inflammation in some studies.
  3. Nitrites and nitrates: Used in some products to preserve and add color, they have been associated with health problems at high levels of consumption.
  4. Textured soy protein (TSP): Although not inherently controversial, soy is a common allergen and is often grown using intensive agricultural methods that involve pesticides.

As a result, while consumers generally perceive these types of foods as healthier than traditional meat burgers, in reality, they often contain a greater number of chemical additives on their labels.

What natural preservative options are available for plant based food?

For those looking to avoid artificial preservatives, there are several natural preservative options that can extend the shelf life without compromising quality. In most cases, they include plant extracts:

  1. Rosemary extract: Acts as a natural antioxidant, helping to prevent rancidity and extend the product’s freshness.
  2. Vitamin E (tocopherol): Another natural antioxidant commonly used to prevent fat oxidation in foods.
  3. Citrus extract: Used for its antimicrobial and antioxidant properties.

However, these extracts are often not enough to prevent contamination by enterobacteria, Clostridium botulinum, or molds and yeasts that can affect plant based food. Therefore, Amerex provides a wide range of natural preservatives suitable for vegans and highly effective.

What natural preservatives for plant based food does Amerex offer? Safemix Antos

Amerex offers a wide range of natural preservatives that not only preserve the freshness of burgers or other meat analogs but also prevent contamination by pathogens like Salmonella or enterobacteria.


Recently, the R&D department at Amerex launched a new product, SAFEMIX ANTOS. This product offers a broad action, covering a wide variety of microorganisms such as heterofermentative lactobacilli, Listeria, Salmonella, Clostridium, or molds and yeasts, among others. It is the most complete mixture developed by Amerex, suitable for any type of matrix, and labeled as an aroma.

Before its launch, Amerex conducted a study on a vegan matrix with a shelf life of only 7 days, achieving a doubling of its durability. Discover how Amerex’s natural preservatives can improve the quality of your products. Contact us today for more information!

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TODO LO QUE NECESITAS SABER SOBRE EL JAMÓN COCIDO Y LAS ALTERNATIVAS A LOS NITRITOS

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La búsqueda de alternativas a los nitritos para alimentos como el jamón cocido es uno de los objetivos de la industria de los ingredientes actualmente. El jamón cocido es un alimento muy popular en muchas partes del mundo, conocido por su sabor y versatilidad en una variedad de platos. Sin embargo, muchas personas desconocen los detalles sobre su elaboración, la regulación que lo afecta, y la controversia con algunos de los aditivos que se utilizan para su conservación, entre ellos los nitritos.

En este artículo, exploraremos estos aspectos y te presentaremos las alternativas naturales que Amerex Ingredientes ofrece como una opción innovadora y saludable.

¿Qué es el jamón cocido?

El jamón cocido es un producto cárnico elaborado a partir de la carne de cerdo que ha sido tratada mediante un proceso de cocción. Este tipo de jamón se caracteriza por su textura tierna y sabor delicado, lo que lo convierte en un ingrediente ideal para ensaladas, sándwiches y platos principales.

Durante su elaboración, la carne se somete a un proceso de curado, cocción y a menudo, se le añaden diversos aditivos para mejorar su sabor, textura y vida útil. Es importante mencionar que el jamón cocido es diferente del jamón curado, ya que este último pasa por un proceso de secado y envejecimiento, sin cocción.

¿Qué regulación afecta al jamón cocido?

La producción y comercialización del jamón cocido están reguladas por normativas específicas que garantizan la calidad y seguridad del producto. En la Unión Europea, por ejemplo, el Reglamento (UE) n.º 1169/2011 sobre la información alimentaria facilitada al consumidor y el Reglamento (CE) n.º 853/2004 sobre normas específicas de higiene para los alimentos de origen animal, establecen criterios para la producción de productos cárnicos.

En cuanto a los aditivos, el uso de conservantes como los nitritos está regulado por el Reglamento (UE) n.º 1333/2008, que establece los niveles máximos permitidos y las condiciones de uso. Estas regulaciones buscan proteger la salud del consumidor y asegurar que el jamón cocido que llega a nuestras mesas cumpla con altos estándares de calidad.

¿Qué aditivos se pueden añadir al jamón cocido?

En la producción del jamón cocido se utilizan varios aditivos para mejorar sus características organolépticas y aumentar su vida útil. Algunos de los aditivos más comunes incluyen:

  1. Nitritos y nitratos: Se utilizan como conservantes para prevenir el crecimiento de bacterias peligrosas, como Clostridium botulinum, y para mantener el color rosado característico del jamón.
  2. Fosfatos: Ayudan a retener la humedad, mejorando la jugosidad y textura del producto.
  3. Antioxidantes: Protegen el jamón de la oxidación, manteniendo su sabor y apariencia fresca.
  4. Estabilizantes y emulgentes: Mejoran la consistencia y textura del producto final.

¿Qué función tecnológica tienen los nitritos en el jamón cocido?

Los nitritos desempeñan un papel crucial en la producción del jamón cocido por varias razones tecnológicas:

  1. Conservación: Inhiben el crecimiento de bacterias y microorganismos, especialmente Clostridium botulinum, que puede causar intoxicaciones alimentarias graves.
  2. Coloración: Los nitritos contribuyen a desarrollar y mantener el color rosado del jamón cocido, haciéndolo más atractivo para los consumidores.
  3. Sabor: Aportan un sabor característico al producto que muchos consumidores esperan.
  4. Textura: Ayudan a mantener una textura firme y jugosa en el jamón cocido.

Todo esto hace que les resulte difícil a los fabricantes, eliminar el uso de nitritos y buscar alternativas naturales a ellos. En Amerex contamos con alternativas a nitritos para jamón cocido que igualan la acción de estos aditivos.

Jamón cocido

¿Por qué evitar los nitritos en jamón cocido?

A pesar de sus beneficios tecnológicos, los nitritos han sido objeto de debate debido a sus posibles efectos negativos sobre la salud. Cuando los nitritos se combinan con aminas en el estómago, pueden formar compuestos llamados nitrosaminas, que han sido asociados con un mayor riesgo de cáncer en algunos estudios. Por esta razón, existe una creciente demanda por alternativas más naturales que reduzcan o eliminen la necesidad de nitritos en la producción de jamón cocido.

Además, los consumidores actuales están cada vez más preocupados por el contenido de aditivos artificiales en sus alimentos, buscando productos más naturales y menos procesados.

Esto ha impulsado a la industria alimentaria a buscar soluciones innovadoras que mantengan la seguridad y calidad del jamón cocido sin recurrir a los nitritos.

¿Qué alternativas a nitritos ofrece Amerex?

En Amerex Ingredientes, estamos comprometidos con la innovación y la sostenibilidad, ofreciendo alternativas a nitritos que son seguras y efectivas. En concreto, nuestra especialidad es el uso de conservantes  a base de Fermentos: Utilizamos cultivos bacterianos específicos que mejoran la seguridad y calidad del jamón cocido, reduciendo la necesidad de nitritos.

Contamos además con otros antioxidantes naturales que complementan la acción de los nitritos; Ingredientes como los extractos naturales pueden ayudar a mantener la frescura y apariencia del jamón cocido sin necesidad de conservantes artificiales.

En Amerex, entendemos la importancia de ofrecer productos que no solo cumplan con los estándares de seguridad alimentaria, sino que también respondan a las expectativas de los consumidores. Nuestras alternativas naturales no solo conservan la calidad del jamón cocido, sino que también promueven una alimentación más saludable y consciente.

Para más información sobre nuestras alternativas a nitritos y otros ingredientes innovadores, no dudes en contactarnos:

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

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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.

Jamón cocido lactato y ácido láctico

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!

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NATURAL PRESERVATIVES FOR FISH

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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:

  1. Rosemary Extract: This natural preservative is rich in antioxidants to prolong the freshness of fish.
  2. Ascorbic Acid (Vitamin C): In addition to its antioxidant properties, ascorbic acid can help prevent lipid oxidation and maintain the sensory quality of fish.
  3. 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.
  4. 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!

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

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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:

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APPROVAL OF BUFFERED VINEGAR AS FOOD PRESERVATIVE (E-267)

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Last September, the European Commission authorised the use of buffered vinegar as a food additive by assigning it the number E-267 in the list of food additives. Through the publication of Commission Regulation (EU) 2023/2086 of 28 September 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of buffered vinegar as a preservative and acidity regulator.

Below you will find all the information on the inclusion of this food preservative in the list of food additives:

What food preservative is buffered vinegar?

Buffered vinegar is a liquid or powdered product which is prepared by adding buffers to vinegar, according to the above mentioned regulation.

The buffers used for its preparation are sodium/potassium hydroxide (E-524 to E-525) and sodium/potassium carbonate (E-500 to E-501). Buffered vinegar complies with the European standard EN 13188:2000 and has an exclusively agricultural origin (except wood/cellulose) by double fermentation, alcoholic and acetic. The main components are acetic acid and its salts.

Buffered vinegar has been used until now as a clean label alternative to other authorised preservatives or acidity correctors, in particular for the above mentioned acetic acid and its salts, whose numbers are: E-260-263. These food preservatives are mainly used for their power to protect against gram-negative microorganisms, as these types of bacteria are the most difficult to control. Among them we can find the worldwide known Salmonella or E.coli.

How is buffered vinegar included in the list of food preservatives?

Buffered vinegar is included in the list of food preservatives under the number E-267.

Commission Regulation (EU) 2023/2086 of 28 September 2023 amends Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of buffered vinegar as a preservative and acidity regulator.

Following the submission of an application to the Commission in March 2021, authorisation was requested for the use of buffered vinegar as a preservative and as an acidity regulator in a wide variety of food categories. These foods include: Meat preparations as defined in Regulation (EC) No 853/2004), potato gnocchi, fresh and pre-cooked pasta, canned fruit and vegetables, cottage cheese, fresh cheese, except products included in category 16.

Following a safety assessment of buffered vinegar as a food additive for the above mentioned uses, it was concluded that there is no safety concern for the use of buffered vinegar at the maximum use levels proposed in the standard. The corresponding study was carried out by the European Food Safety Authority (EFSA).

What natural food preservatives are available as an alternative to buffered vinegar?

Currently, the natural food preservatives that exist as an alternative to buffered vinegar (E-267) and that are clean label are plant extracts. However, the effectiveness of these food preservatives is not as high as that of buffered vinegar.

Buffered vinegar has so far been used as an effective alternative to other authorised preservatives or acidity regulators, in particular acetic acid and its salts (E 260-263). As it did not have an E-number assigned to it until now, it was declared as natural flavouring or buffered vinegar. These preservatives are known to be very effective against gram-negative bacteria, whose problem lies in the cell wall that covers them and makes them more resistant to preservatives. Nowadays, natural spice or vegetable extracts cannot match this efficacy.

What clean label food preservatives does Amerex offer?

At Amerex we are experts in clean label food preservatives and we have a wide range of products with different functionalities, from protective action against pathogens to elimination of chemical additives.

For this purpose, we have preservatives that combine different technologies. Our experience is based on the use of protective fermentation. This microbial technology is totally natural and clean label. Within this category we have products such as the Biamex range, which cover a wide range of action.

There are also products that combine protective fermentation with chemical additives. Food preservatives that include buffered vinegar include Safemix AV or Biamex Aroma Global. They are highly effective against bacteria such as E.coli or enterobacteria, and the low recommended dosage (between 0.1%-10%) favours a natural and homemade organoleptic.

Among the Amerex products that use the synergy between protective fermentation and chemical additive, the following also stands out: Fermitrat FS. This solution uses a combination of microorganism strains together with acetic acid technology to maximise food protection against Gram-negative bacteria such as enterobacteria in general, as well as pathogenic microorganisms such as Salmonella and E. coli, which are a common concern in the food industry due to the risks associated with food safety and product quality.

These strains of microorganisms act in synergy with additives to enhance their antimicrobial properties, without negatively altering the taste, aroma or texture of the food.

If you are looking to improve the quality of your food by ensuring optimum preservation and organoleptic properties, do not hesitate to contact us! We have different ranges of products to meet the specific needs of our customers.

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ANTIOXIDANT FOOD ADDITIVES IN THE INDUSTRY

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Whereas the food industry quickly evolves, the need to ensure food safety and quality is essential, and one of the key elements in this process is antioxidant food additives. These substances play a crucial role in protecting foods from oxidation and spoilage, maintaining their freshness and quality.

In this Blog post we will explore how antioxidants are increasingly present in the Food Industry, and how Amerex has aligned itself with more natural antioxidant alternatives.

What is oxidation?

Oxidation is a natural process that happens when food is exposed to oxygen and other environmental factors. This process in food can lead to the degradation of essential nutrients, alterations in its physical, chemical and organoleptic properties, as well as the formation of undesirable compounds.

The effects of oxidation in foods can be detrimental, as they can alter both the sensory properties and nutritional quality of products. Oxidation can lead to the formation of undesirable compounds, such as free radicals and degradation products, which can affect the taste, odour and the visual aspect of foods. In addition, the loss of essential nutrients during oxidation can reduce the nutritional value of products.

What is the role of antioxidant food additives?

Antioxidants are compounds that help preventing or slowing down oxidation. These antioxidant food additives act as “shields” that fight the damaging effects of oxidation by neutralizing free radicals, unstable molecules that can trigger chain reactions of deterioration. In this way, the food stays fresh and maintains its original properties for much longer.

Therefore, in the food industry, antioxidants play a vital role in extending the shelf-life of products and maintaining their quality. They also play an important role in human health, as certain antioxidants have also been shown to have beneficial properties for the body.

How do antioxidant food additives have an impact on food quality?

The ability of antioxidants to protect food from oxidation translates into a longer shelf-life for food products. This not only benefits producers and distributors by reducing food waste, but also ensures that consumers have access to fresh, high quality food for a longer period of time. Preserving the sensory and nutritional characteristics of food is critical to maintain customer reliability and satisfaction, and ultimately to ensure a brand’s success in the marketplace.

The quality of food is intrinsically linked to its taste, texture and appearance. Antioxidants play a crucial role in preserving these qualities. For example, they prevent fats and oils from going rancid, maintain the vivid, fresh colour of fruits and vegetables, and prevent the formation of undesirable flavours.

Antioxidant food additive in a wooden bowl

What are the main antioxidant food additives?

Antioxidants, whether natural or synthetic, enable manufacturers to maintain the freshness, quality and safety of foods reaching consumers. Antioxidant food additives used in the industry are classified in the E-3XX group. Some of the important ones are the following:

  • E-300 – Ascorbic acid: Synthetic or natural antioxidant also known as vitamin C. In addition to having antioxidant properties, it also acts as a flavour enhancer and helps preserve the colour of certain foods. It is used in products such as beverages, meat products and baked goods. This compound can also be found in the form of salts, ascorbates (from E-301 to E-303).
  • E-392 – Rosemary extract: It contains natural antioxidant compounds, such as rosmarinic acid and carnosols, which help prevent food oxidation. It is a semi-natural antioxidant that was not originally considered an additive with E-number, but because of its high use it was eventually classified as such. These extracts are popular choices in products such as processed meats and dried sausages.
  • E-307 al E-309 – Tocopherols: Also known as vitamin E, it is obtained synthetically and added to foods to prevent oxidation of lipids and oils. Vitamin E can be found naturally in vegetable oils, nuts and cereals. Its presence helps maintain the freshness and quality of products such as vegetable oils, margarines and baked goods.

These and other antioxidant food additives play a crucial role in protecting products against oxidation and spoilage.

Are there any natural alternatives to the main antioxidants?

Indeed, as for other preservatives, there do exist natural alternatives to antioxidant food additives. As we have already mentioned, most of them are already present in nature and many manufacturers prefer to use them rather than putting an E-number on their labels.

In this sense, we wanted to mention the UP4HEALTH project that we introduced a few months ago and on which we have been working for three years now. The objective of UP4HEALTH is to develop techno-functional and bio-functional ingredients from by-products of food processing of plant origin, to use them in industries such as food, nutraceuticals or cosmetics. These active compounds are mostly antioxidants found in many fruits, vegetables and plants. So far we have obtained successful results in meat products such as hamburgers or dried sausages, in which their high antioxidant capacity and the very important role they play in extending the commercial shelf-life of foods have been demonstrated. The UP4HEALTH project has been an initiative in which we are very proud to participate, and we will continue to work on the development of new antioxidant alternatives that we can bring to you in the near future.

Where can you find these clean and effective antioxidant alternatives?

At Amerex we have always stood out in the industry for our focus on innovation and quality, being committed to improving the shelf life of food and ensuring that consumers have access to safe and healthy products. Clearly and with a deep understanding of the challenges facing the food industry, antioxidant food additives have always been integrated into our philosophy, and recently aligned with the current trend towards cleaner, more conscious and balanced eating through a special focus on natural alternatives.

In addition, at Amerex we have the AMEXOL range of products based on plant extracts that are specialists in fighting oxidation of the final food. The synergies of this range together with Amerex biotechnology result in more complete products that combine this technology with its natural preservative power, and shelf-life and food safety with the prevention of oxidation as described above. This strategy will help you preserve food quality and shelf-life, providing consumers with fresh and safe products and keeping their sensory and nutritional properties unaltered for a longer period of time.

We will be pleased to find the most suitable solution for you as a manufacturer in the search for a real efficacy that preserves the original characteristics of your food.

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ACETIC ACID AND THE USE OF PROTECTIVE FERMENTATION IN THE FOOD INDUSTRY

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Acetic acid and its salts are chemical compounds that have been widely used in various industries due to their preservative and antimicrobial properties. However, their use has also been the subject of debate due to their effects on health and the environment, and consumer trends point to the use of more natural and clean label alternatives, and fewer chemical preservatives and additives. In this blog we will explore what acetic acid is, its role in the industry and promising alternatives for improving its efficacy against spoilage microorganisms.

What is acetic acid?

Acetic acid is an organic acid commonly found in vinegar and other natural sources, and can be synthesized chemically as well. It has been used for centuries for food preservation and as an antimicrobial agent due to its ability to inhibit the growth of microorganisms. In addition to this general microbiological control, there is a special efficacy against enterobacteria, a group of Gram-negative bacteria that can be found on various surfaces and foods. These types of bacteria are among the most complicated for the food industry, since some are pathogenic, such as Salmonella and E. coli, and can cause diseases of special relevance to humans derived from consuming food that has developed them. Even with this specific activity, acetic acid usually requires synergies with other preservatives of different origins to control its appearance.

Acetic acid is so widely used in the industry that it is an additive with E number, E-260, and all its salts, such as sodium diacetate, also, the latter being the additive with E number E-262ii.

Does the use of acetic acid affect the food organoleptically?

The application of acetic acid or its salts not only has an impact on food preservation, but also has a significant effect on the organoleptic characteristics of food products.

Acetic acid is responsible for providing a sour and acid taste, which when used in high concentrations or in foods with very neutral organoleptics, can be accentuated against the other flavors present in the food. Similarly with aroma, in products where aroma is not a desired attribute or where the integrity of the natural aroma of the ingredients is to be maintained, excessive use of acetic acid can have a negative impact.

It can also have an effect on food texture. In products that seek to preserve their original texture or require a certain firmness, excessive use may denature proteins and negatively affect the desired texture.

For this reason, acetic acid is used together with other preservatives to achieve efficacy and to avoid over-flavoring. Among these synergistic strategies we find protective fermentation: the use of protective ferments in a food at standard doses plays no role with respect to taste, texture or aroma. Therefore, it is common for the industry to use the synergy between acetic acid and this type of ferments to achieve a preservative function while not influencing the organoleptic characteristics of any final food in which it is needed.

A couple is shown eating and toasting. Image by Freepik

What other synergistic mechanisms to acetic acid are alternatives for the industry?

The extensive use of acetic acid and its salts may raise some challenges and concerns, such as the development of antimicrobial resistance in enterobacteria and other bacteria present in foods, or that its excessive use may alter the desired sensory profile in certain products. As we become more aware of their limitations, the food industry has sought safer and more sustainable alternatives for the control of enterobacteria. Some of these alternatives include natural antimicrobial compounds such as plant extracts and essential oils; physical methods such as the application of high temperatures and high pressure treatments; or innovations in packaging through the development of intelligent and active packaging; in addition, a new line of research is the use of bacteriophages.

But undoubtedly the best synergistic mechanism to the additives in general, and to acetic acid or its salts in particular, is the use of protective fermentation solutions which in addition to having a strong antimicrobial activity against a wide variety of spoilage or pathogenic microorganisms, have the advantage of being organoleptically neutral so as not to change the flavor and aroma of the final food.

What does protective fermentation consist of and how is it combined with acetic acid?

Protective fermentation is a technology based on the use of beneficial microorganisms to protect foods against the proliferation of undesirable microorganisms. This protective fermentation combines with acetic acid to enhance antimicrobial activity that helps inhibit the growth of unwanted bacteria, resulting in extended food shelf life and increased safety assurances. This combination therefore provides a much more effective double barrier protection than when acetic acid alone is used, improving the overall effectiveness of microbiological control.

Where to find these protective fermentation alternatives that acetic acid needs to achieve such effectiveness?

The combination of technologies in the food industry has become an innovative and effective strategy to improve product safety and quality. We have already mentioned that acetic acid has historically been widely used as a preservative and antimicrobial agent to control the proliferation of microorganisms. However, it has also become clear that to be fully effective, it requires techniques such as protective fermentation to achieve greater food protection.

At Amerex we develop products based on the synergy of acetic acid and protective fermentation, such as Fermitrat Fs, which represents an outstanding example of this highly effective combination. This solution uses a combination of strains of microorganisms along with acetic acid technology to maximize the protection of food against Gram-negative bacteria such as enterobacteria in generalas well as against pathogenic micro-organisms such as Salmonella y E. coliThe use of these products is a common concern in the food industry due to the risks associated with food safety and product quality.

Fermitrat Fs acts in synergy with acetic acid , enhancing its antimicrobial properties, without negatively altering the flavor, aroma or texture of the food, since protective fermentation solutions have the advantage of being neutral in all these sensory characteristics. By acting synergistically with acetic acid, the doses of acetic acid used are lower and do not alter the organoleptic characteristics of the final product, unlike what would occur if acetic acid were used only at higher doses.

Amerex will be happy to discuss with you options such as Fermitrat Fs or other protective fermentation alternatives that complement the use of acetic acid and maximize the effectiveness of microbiological controls.

Our team of experts is at your disposal to advise you on these customized solutions for your specific needs in the food industry to improve the safety, quality and durability of your food products.

You can contact us for more information:

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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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