The drive towards clean-label and sustainable food manufacturing on a global scale has increased the need for natural preservatives to be used in place of artificial additives. The food industry is under pressure to develop new, proactive, environmentally safe strategies. As a leader in bio-environmental innovation, our company specializes in other natural ingredients preservative development, which involves the use of plant hormones, amino acids, vitamins, and other bioactive ingredients to produce safe, effective, and sustainable preservatives for food. These innovations are in line with global policy developments Marked by increased demand for transparency from consumers, as well as environmental.
Fig 1. Advances in natural food preservatives (Nadia E.A., 2024)
Service Overview
Our natural ingredients preservative development service specializes in the designing, optimizing, and commercializing of preservatives non-synthetically (non-chemically) derived from:
- Plant Hormone Based Preservatives: The use of phytohormones (plant hormones) like jasmonic acid and salicylic acid which are known to have antimicrobial and antioxidant activity.
- Natural Amino Acid Preservatives: The use of amino acids polylysine and nisin, known for their antimicrobial action.
- Vitamin- Derived Preservatives: The use of vitamins such as ascorbic acid and tocopherols which are known to promote oxidation and microbial activities.
Along with extraction, fermentation and formulation, we strive to meet the strictest safety and effectiveness regulations while maintaining an ecological focus.
Technical Principles
The metabolism of microorganisms can be disrupted by the bioactive components of natural preservatives. These components also inhibit enzymatic browning and scavenge free radicals. This is exemplified by:
- Antioxidant Activity: As in the case of vitamin A, ascorbic acid acts as a neutralizing agent towards reactive oxygen species which catalyzes lipid oxidation processes in fats.
- Antimicrobial Mechanisms: Defensively activated plant hormones such as jasmonates cause the synthesis of secondary metabolites which are known to inhibit the growth of fungi and bacteria.
- Synergistic Formulations: The addition to plant extracts of certain amines, such as amino acids, increases the preservative potency of ε-polylysine-chitosan composites, enhancing the spectrum of stability.
Multidisciplinary approaches using synthetic biology and metabolomics are being developed by our R&D team targeting food matrices to guarantee the efficacy of preservation mechanisms.
Technical Categories
Based on the source of the substance and its function, we classify them under:
- Botanical Preservatives: Essential oils (e.g., thyme, rosemary), polyphenols, and phytohormones.
- Protein-Based Preservatives: Antimicrobial peptides and enzyme systems.
- Vitamin & Antioxidant Systems: Tocopherols, ascorbyl palmitate, and mixed natural antioxidants.
- Composite Preservatives: Hybrid formulations combining plant extracts, amino acids, and organic acids for synergistic effects.
Application Areas
- Meat & Poultry: Inhibiting pathogens in processed meats.
- Dairy Products: Extending shelf life of cheeses and yogurts.
- Bakery & Staples: Preventing mold and spoilage in grain-based products.
- Seafood: Reducing histamine formation in fish products.
- Beverages: Stabilizing natural juices and plant-based drinks.
Environmental Benefits
- Reduced Chemical Pollution: Biodegradable components minimize environmental contamination.
- Lower Carbon Footprint: Fermentation-based production utilizes renewable substrates.
- Resource Efficiency: Upcycling agricultural byproducts as raw materials.
Our Services
We provide end-to-end support for natural preservative development:
Company Service Advantages
- Cutting-Edge R&D: Proprietary technologies for innovation-driven solutions.
- End-to-End Customization: From prototypes to industrial-scale production.
- Sustainability Commitment: Ethical sourcing and zero-waste processes.
- Global Compliance: Products meet international organic and safety standards.
Contact Us
As the food industry pivots toward cleaner labels and sustainable practices, our other natural ingredients preservative development service offers a science-backed pathway to meet these demands. By integrating innovation, safety, and environmental stewardship, we empower clients to achieve competitive advantage while contributing to global food security and ecological health. Partner with us to redefine preservation-naturally.
How to Place an Order
Reference
- Nadia E.A., Abdoullatif B., et al. "Recent advances in natural food preservatives: a sustainable solution for food safety and shelf life extension" Journal of Food Measurement and Characterization 2024, 19:293-315.
Our products and services are for research use only and cannot be used for any clinical purposes.
Other Natural Ingredients Preservative Development
