Have you ever left your dry fruits for days and found them later only to realize, they are a complete waste? Or left the cheese in the shelf and later found it to be a rotten mess? This happens because of the natural process of microbial growth. The food decays due to the action of microorganisms and various bio-chemical changes. But what can we do to change that? The answer is Food Preservatives.
Yes, those dry fruits would still be good if they had a little Sulphur Dioxide and that cheese wouldn’t be a mess if it was preserved with Sodium Sorbate. Food Preservative is chemical substance prepared in the lab to help stop microbial growth and prevent contamination of the product. Preservatives are used in various products such as food, beverages, medicinal drugs, paints, cosmetics, wood and many more. Use of preservatives has become such an essential part of production due to the variety of advantages it provides.
Chemical Preservatives help protect the food from food-borne infections and reduce microbial damage. It helps preserve the freshness of the food and has be proven to protect the nutritional attributes of the food. Chemical Preservation is often combined with physical preservation methods such as Smoking, UV-C radiation, Dehydration, Freeze-drying etc. to increase the effect of preservation.
Preservatives are very efficient in the preserving processed foods but like all chemical compounds, it poses a few health risks, if precautions are not taken. Sodium Nitrate, when cooked at high temperature is said to produce carcinogenic compounds that react with the food. Sodium benzoate, the preservative proven to expand the shelf life of tomato paste to 40 weeks, is said to react with vitamin C to produce carcinogenic Benzene. Scientists have argued over the issue of food additives leading to Attention Deficit Hyperactivity Disorder (ADHD) in children and young adults and research is still being done on this.
Increased consumer awareness on the ill effects of food additives has forced the Governments to make stringent policies and regulations against food preservatives. This has restricted the growth of the Food Preservative Market which is currently at USD 3.15 billion. Due to consumer’s habits shifting towards ‘ready to eat foods’ and increase demand for ‘Natural Preservatives’, major players in the market are investing more into their R&D. Analysts at Market Data Forecast expect the Food Preservatives market to grow at a CAGR of 3.2% to reach a market capital of USD 3.7 billion by 2021. Major players in the market include BASF SE, Celanese Corporation, Cargill Incorporated, The Archer Daniels Midland Company, Corbion N.V., DuPont, Kerry Group and Koninklijke DSM N.V.
Preservatives are chemical components that break the natural process of food decay and help preserve the freshness and goodness of processed foods. Major companies are coming together and partnering up with suppliers to capture the market that is growing at a slow and steady pace. Antioxidants hold the highest demand in this market which Beverages industry is the major consumer of preservatives, followed by meat and processed dairy food industry. Interested to know more about the Food Preservatives Market? Don’t wait and grab the intense and insightful Market Research Report by Market Data Forecast. Get a Free Report Sample of the report now. For more updates on the Food and Beverages Industry follow our Blog and subscribe to our Newsletter.