5 Benefits of Food Preservatives

Humans have always found a way to preserve food since ancient times. Some cultures used smoke, salt, and honey to ensure they could retain the food they sourced for longer. Modern preservation methods have changed and even increased the benefits and functions of preservatives. As a company in the food industry, you should understand how these compounds can help your business and the community.

Below is an overview of five fundamental benefits that food preservatives offer.

1. Increases Food Variety

Some food types only grow or thrive in specific seasons. For example, peas cannot survive in hot seasons like the summer. Thus, households cannot access the nutritional value these specific foods offer and might have to wait for the next season to access them. However, preservatives can circumvent this limitation and ensure they are available when needed.

Using the example above, food processors can add preservatives to the peas and make them available in the summer. This approach can ensure that households have food variety regardless of seasons or other conditions that might limit the availability of specific food sources.

2. Increases Food Supply and Prevents Waste

Regardless of any food policies and agricultural management techniques, farms completely control the amount of food they produce. Thus, some regions might have food surplus while others experience shortages.

This situation generates food management problems. A supply shortage can increase food demand exponentially, while a supply surplus can increase food wastage. However, food producers and processors can navigate this supply issue with the use of preservatives.

Food preservatives can alleviate this issue as part of the solution. Preserved food can last longer and be available when people need it. Also, the longer durability ensures that people can store it longer and minimize wastage if they have excess supplies.

3. Extends Shelf Life

Some food processors and producers do not sell directly in their resident region. Others might want to expand their operations to reach consumers far from their production site. Thus, food processors that transport their products over significant distances will require some preservation. Also, modern preservatives can retain or improve the original taste and quality of the product, which minimizes the loss of both nutritional and flavor value.

4. Improves Food Safety

Food can react with or interact with biological and chemical agents that can reduce their quality or infect the food with dangerous microorganisms. Preservatives can help curate the problem by inhibiting the reproduction of hazardous chemicals and microbes that can endanger human life.

For example, antioxidants prevent oxidation in foods, especially those with high-fat content. Antioxidants like ascorbic acid can prevent the rancidification of fat content in foods, which can produce dangerous secondary chemicals that will negatively affect humans.

Antimicrobials inhibit the influence of bacteria in food. They can either prevent bacterial growth or regulate the enzymes in a food substance. Thus, antimicrobials like lactic acid, sorbic acid, and benzoic acid can prevent contamination from disease-causing microbes.

5. Reduces Dietary Deficiencies

Some preservatives also increase the nutritional value of foods. Some regions might not generate foods that offer specific nutrients and might need extra additives to compensate for this limitation. Preservatives like ascorbic acid, which also provides Vitamin C, can help increase the nutritional value of foods that do not have that specific nutrient.

Due to the function of preservatives in food processing, companies should source these compounds from reputable firms that understand the specific needs of each industry. TLC Ingredients is your best choice for food preservatives. We offer various ingredients for dairy, meat, bakery, beverage, confectionery, and other related industries.

Contact us today for chemical solutions to your food processing and manufacturing needs.