Published By : 12 Aug 2016 | Published By : QYRESEARCH
Food preservatives include a wide spectrum of additives that are added to food to retain freshness and reduce spoilage. Since packaged food contains moisture and organic material, natural processes can themselves lead to spoilage of food. This is because microbes can easily breed in food due to the ready availability of nutrients. This necessitates the use of food preservatives, which obstructs microbial action that leads to spoilage.
Food preservatives can be synthetic or natural, which depends on the duration for which freshness of food needs to be retained and the precise nature of the microbes that need to be neutralized by the additive.
Growing Perception about Health Benefits of Organic Food Leads to Development of Specialty Class of Food Preservatives
The rising demand for organic food is one of the key factors driving the global market for food preservatives. This is because organic food requires specific preservatives unlike regular preservatives used for conventionally farmed food. This has led to the development of a new preservatives class that are suitable for the preservation of organic food. Due to the increasing public perception about the health benefits of organic foods as compared to conventionally farmed food will propel the growth of the market for food preservatives to a great extent in the coming years.
Rapid urbanization and changing lifestyle across the world is also leading to a surging demand for packaged food, which in turn, is leading to an increased demand for food preservatives. The use of food preservatives is particularly important for packaged food as it prolongs its shelf life to be used at a later date.
Lack of Regulations Leads to Use of Prohibited Additives for Food Preservation in Developing Countries
The use of food preservatives has a direct impact on the health of consumers. This is the reason strict regulations are in place for the use of food preservatives in several parts of the world. However, illegal utilization of preservatives that are more effective but are harmful for health are commonly used in developing countries.
In a recent industry news, Burmese officials unearthed the widespread use of formalin, a chemical commonly used for the preservation of human carcasses, for preserving noodles and tofu. The occurrence of such instances is restraining the growth of the global market for food preservatives, and thus requires more synchronized efforts from accredited healthcare bodies.