Driven by consumer preference for natural or clean-label products, shelf-life-extending ingredients that are growing continue to be natural or clean-label ingredients.
Several companies recently started using natural antioxidants and limiting the use of synthetic versions, such as butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT).
The latest development for antioxidant ingredients used for meat and poultry products is a better understanding of how the animal proteins spoil and the development of antioxidant combinations for superior shelf-life extension.
Driven by cleaner labels: The clean-label trend has propelled the use of antioxidant ingredients and had an impact in the antimicrobial ingredient world as well.
Antimicrobial and antioxidant seasonings and spices that are particularly growing in the meat and poultry industry are ones that appeal to consumers' cleaner label concerns.
The use of antimicrobial and antioxidant ingredients is growing in meat and poultry products because of the need for longer and more dependable shelf life along with increasing the safety of food products.