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FOOD INDUSTRY TRENDS: CLEAN LABEL AND PRESERVATION

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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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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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BIOTECHNOLOGY AND NATURAL FOOD PRESERVATION MECHANISMS

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

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

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

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

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

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

How can a starter preserve naturally through competition and ripening?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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