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BEST NATURAL FOOD PRESERVATIVES

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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.

Natural food preservatives

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!

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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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THE SENSES: SENSORY TESTING OF FOOD PRODUCTS

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The sensory analysis or sensory testing of food has the mission of evaluating the different characteristics of a product using the five senses: sight, taste, smell, touch and hearing. In this way, a series of defined tests are carried out using very rigorous procedures.

According to this definition, sensory analysis is not the same as a “food tasting”. The main difference lies in the series of defined tests that are carried out in sensory analysis and which involve the 5 senses.

In this article we will learn how a food sensory panel can be carried out to develop improvements in the organoleptic of food thanks to sensory analysis.

What are the applications of sensory analysis?

The applications of food sensory analysis are numerous and are used for different purposes: process control, food quality control, acceptability studies or as a tool for making decisions regarding new ingredients or production processes.

Although sensory analysis is traditionally used in the wine and olive oil industry, it is currently used in all types of food. The sensory properties of a food are essential for the product to be accepted by consumers. This is why sensory analysis is so important in the development of new products, as it helps to study whether the organoleptic characteristics of the food will be well accepted by the end consumer and whether it will meet their needs.

What is sensory analysis in the food tasting process?

Sensory analysis in the food tasting process consists of the study of the sensory attributes of food through our senses. This process is carried out through procedures that are governed by a series of rules so that the final results are clear and reproducible. This is what is known as a food sensory panel.

In the following, we will study each sense and the role it plays in the perception of a food’s organoleptic properties:

Sight

The sense of sight will be the first “filter” for the consumer’s acceptance of a food.  Sight can distinguish whether the appearance of the food is normal or abnormal based on the following properties: Colour, Shape, Size and Roughness.

For the sensory analysis of colour, colour scales will be used to study: hue, intensity and brightness. Nowadays, there are very sophisticated devices that allow detecting these variations in the colour of the food in a very precise way, such as the chroma meter.

Smell

Smell is the second “filter” in the acceptance of a food and is based on the stimulation by chemicals in the food that receptors in our nose receive.  Food odour is measured in sensory analysis on the basis of three characteristics: Intensity, Persistence and Saturation Capacity.

Taste

Once we have passed the first two “filters” that can give us an idea of the organoleptic quality of the food, we come to the taste test. The taste or “basic flavour” can detect four types of taste: sweet, salty, sour and bitter. Recently, a fifth taste has also been recognised: the umami taste.

It should be noted that both smell and taste are chemical senses that are closely related to each other, increasing the perception of flavour.

Touch

The sense of touch is closely related to the texture of the food. This sensory property is also composed of what is identified by sight and hearing and detects any deformation of the food.

Food texture can be studied according to the following parameters: Hardness, Cohesiveness, Viscosity, Elasticity, Adhesiveness and Chewiness.

Hearing

The sense of hearing is used to complement the analysis of the texture of the food by means of the sounds detected when the food is evaluated in the mouth.

What are the types of sensory tests?

The types of sensory tests for food analysis are classified into affective tests, discriminatory tests and descriptive tests.

Affective tests

Affective tests are subjective tests. In these tests, the judges state in general terms what they thought of the food: whether they liked it or not, whether they disliked it, whether they preferred one product or another, etc.

These tests are further divided into:

  • Preference tests. Comparative tests between different samples that are analysed by means of a questionnaire and significance tables.
  • Satisfaction tests. A numerical analysis is carried out by means of an analysis panel of the sensation produced by the different samples.
  • Acceptance tests. An attempt is made to measure a person’s desire to purchase a product. It is carried out through complex questionnaires in order to determine the ideal public (target).

Discriminatory tests

Discriminatory testing is used to study the differences between different food samples. It is mainly used in the change of formulation or processing of a food.

Examples of discriminatory tests are: Simple paired comparison test, triangular test, paired comparisons test, multiple comparisons test.

Descriptive tests

Descriptive tests use quantitative methods with the aim of objectively defining the properties of a food. These tests are classified into:

  • Unstructured scale rating. Measures the intensity of an attribute.
  • Ranking tests: Ranking according to the intensity of a sensory attribute.
  • Rating by interval scales. Identifies various characteristics of each sample: level of spiciness, bitterness, sweetness, etc. 
  • Rating by standard scales. These scales are similar to the previous ones, but reference foods are used.
  • Proportional rating or magnitude estimation. To jointly evaluate complex attributes of a food, such as taste, aroma and texture.

What are the optimal conditions for a good sensory analysis?

There are a series of optimal conditions that a room should have in order to carry out a good sensory analysis:

  • Temperature and humidity conditions should be comfortable unless the product requires special conditions.
  • The colour of the room walls and furniture should be neutral to not influence the colour of the samples.
  • The analysis room should be kept odour-free by an extraction system if necessary.
  • Ambient noise should be reduced to avoid distractions. It is best to soundproof the sensory panel area.

It should be taken in mind that a sensory analysis is not a mere tasting, but often involves an exhaustive analysis of the characteristics of a foodstuff and it is therefore necessary to take care of all these details.

How to improve the organoleptic characteristics of food by using natural ingredients?

As we have seen, the sensory analysis of food is often a fundamental requirement to evaluate the organoleptic properties of a product before launching it to the market or modifying its processing or formulation. At Amerex, we are always committed to natural ingredients, such as the preservative solutions in the Biamex or Safemix range, which help to improve the shelf life of foods and maintain or improve their organoleptic properties.

We have a wide range of starters (Fermitrat range) that through the enzymatic activities of the microorganism are able to generate a good colour, flavour and aroma in the sausage.

Write to us if good organoleptic properties are also essential for you and get to know our products for all types of food: meat or vegan, dairy, fish, ready meals, beverages and sauces or bakery. We are available for you!

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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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