Published By : 13 Jan 2016 | Published By : QYRESEARCH
In present times, the manifold growth of the food industry is attributable to several factors. First and foremost, the utilization of technology right from plowing agricultural land to harvest to processing of grains to packaging and to delivering to the end user, process efficiency has been the reason for the development of the food industry leaps and bound.
In particular, food processing technologies and the utilization of essential ingredients for longer shelf life of products has been a reason for the growing popularity of packaged foods. Artificial preservatives as these are called, are used in processed food to help control microbial growth, which in turn reduces spoilage, and also increases the shelf life of these products.
Sodium propionate is a widely used artificial preservative in the food industry. It is a sodium salt of propionic acid, which is an essential constituent in meats, cheese, and bakery items. The ingredients are also been certified as generally recognized as safe (GRAS) food ingredient from regulatory bodies such as EFSA and FDA.
In commercial dairy farming, the use of hormone additives for higher output has necessitated the use of artificial preservatives to prevent spoilage of the yield. This has led to the higher use of sodium propionate for longer shelf life of end products and reducing microbial growth in the same.
Across the globe, increased expenditure on processed foods that include meat products to a high degree, needs artificial preservatives in order to minimize food spoilage to fulfill the food needs of a large population.
Consistent advancement in technologies from manufacturers of sodium propionate has resulted in high volume production of the ingredients and its availability in specific forms as needed for specific foods. However, the downside of this is the shrinking margins of entities that are involved in the intermediate processing, which results in high cost of the end products.
In particular, in developing economies, the swift growth of the food industry has been advantageous for ancillary sectors as well such as food processing and food preservation. In this regard, packaged foods that are prepared to be sold at retail stores and half-prepared foods for quick service restaurants and fast-food joints require necessary preservation measures to minimize wastage and the increased shelf life of the products. Sodium propionate largely fits the purpose.