Food preservation has been part of our lives throughout history, but modern technology is bringing the science of saving food into a new era. Explore some of the advances in food preservation with this in-depth look at natural preservatives.
1. Why Preserve Food?
Preserving food has been an essential part of human survival since the dawn of humankind. Preserving food has helped humans survive lean times and extend the bounty of their harvest for centuries.
Food preservation uses chemical reactions to extend the shelf-life of fresh food while stalling the growth of harmful bacteria. These chemical reactions take different forms, but they all serve to help people hold over their homesteads even when food is scarce.
Food preservation is a way of life for farmers and ranchers, but it’s also a great tool for home gardeners and chefs.
Today many families are embracing traditional homesteading practices, like food gardens and food preservation to help the climate and their budgets. At the same time, food manufacturers of all sizes are adopting natural food preservatives to extend shelf life and satisfy health and environmentally conscious consumers.
2. Traditional Food Preservation Methods
There are many simple techniques people have used in the past to make their food last. People still use traditional methods, from drying to smoking, to make delicious fresh food last longer.
Here are a few of the most common traditional food preservation methods:
- Drying: Drying is the slow process of naturally drying foods. This method works wonderfully for many herbs and fruits.
- Salt Curing: Salting was the method of preservation before refrigeration. Salt draws moisture out of foods like meat making it more difficult for bacteria to grow.
- Pickling: This natural form of food preservation uses vinegar and salt to cause lacto-fermentation.
- Canning: This method allows you to save fresh food without affecting the flavor. Canning relies on heating the jars to a temperature that kills bacteria before sealing.
3. Modern Food Preservation Methods
A lot has changed since the first sauerkraut. Advances in food science have opened the doors to new methods of preservation.
Scientists and chefs working together have uncovered so many delicious and natural ways to extend the shelf-life of food. None of the natural food preservatives have quite the impact of synthetic food preservatives, but they are healthier for your body and often the earth.
There are two main distinctions in modern food preservatives: natural preservatives and natural additives.
3.1 Natural Preservatives
Natural preservatives are naturally occurring ingredients that characteristically extend the shelf-life of foods. The two main natural preservatives in use today are salt and sugar.
Salt preserves food by drawing out the moisture creating an inhospitable environment for bacteria. Sugar preserves food by replacing its moisture molecules with sugar, thereby destroying bacteria’s breeding ground.
3.2 Natural Food Additives
As modern consumers become more health-conscious, they call for naturally preserved foods without excess sugar or sodium.
That is where the rise in popularity of natural food additives comes from. Manufacturers add natural food additives, which are naturally occurring ingredients, to processed foods to enhance their color, flavor, or shelf life.
These ingredients have been game-changing for naturally extending foods’ shelf lives without adding salt or sugar.
These additives work in two ways. The first way is as antimicrobials, which slow microbial activity. The second way is as an antioxidant which can slow discoloration and fight free radical activity.
A few common natural food additives used for their preservative qualities are
- Chestnut Flowers: This ingredient is relatively new in terms of its use as a preservative, but it has an astounding ability to control microbial growth in food. While this natural additive is a great preservative, chestnut trees can take up to nine years to reach maturity, so this additive can be slow to market.
- Citric Acid: Much like chestnut flowers, citric acid limits microbial growth allowing foods to stay fresher longer. This ingredient is easy to source because it comes from citrus fruit. It is also considered healthy for most eaters.
- Plant Extracts: Plant extracts can be derived from any number of plant-based sources. They can contain antioxidant and antimicrobial components that slow the natural decomposition of food. Plant extracts are commonly used in place of nitrates in cured meats.
- Chitosan: Manufacturers derive this ingredient from chitin, a substance found in crustacean shells and fungi. They use chitosan as a spray-on food additive. It reduces the spread of microorganisms and extends food’s shelf life. Chitosan can be made from plants but is not always, so vegans should be mindful of this ingredient.
- Bacteriocins: This is a byproduct of lactic acid bacteria. Scientists use them as antimicrobial metabolites in food coatings and juices, and they are excited because these metabolites are easy and inexpensive to produce.
- Bioactive Peptides: Peptides are becoming popular for many reasons but in the world of food preservation they work amazingly. Bioactive peptides cause bacteriostasis and suspend oxidation in food. This additive is a byproduct of proteins being broken down during fermentation. Scientists still do not know the health benefits of bioactive peptides.
- Essentials Oils: Essential oils are used in so many capacities today. For food preservation, depending on the type of essential, they can provide everything from antimicrobial properties to fungicidal characteristics. People commonly use curcuma and cinnamon essential oils in natural food preservation.
4. How Will Natural Food Preservation Change the Future of Food?
Today, chefs and food scientists push the boundaries of ingredient use. Modern eaters also demand more clarity about how their food is made and what goes into it. This combination of circumstances has led to greater availability of natural preservatives and a better understanding of how to use them. Natural food preservation offers a more holistic approach to extending food’s lifespan, but it will take cooks and scientists willing to test the limits of nature’s bounty to continue fully reaping the rewards of delicious and natural food preservation.
5. Where to Buy
Kent Foods Direct specializes in providing a wide range of preservatives, stabilizers, thickeners, and emulsifiers for various food products. Their offerings cater to food manufacturers and processors looking to enhance the quality, texture, and shelf-life of their products. These ingredients play essential roles in maintaining freshness, improving consistency, and ensuring stability in a variety of food applications.
5. Conclusion
The future of food preservation lies at the intersection of tradition and innovation. As we continue to explore and understand natural preservatives, we can expect safer, healthier, and more sustainable ways to extend the shelf life of our food. By combining age-old techniques with modern science, we are not only preserving food but also enhancing its quality and nutritional value.
This holistic approach promises to transform our kitchens and food industries, paving the way for a future where delicious and nutritious food is accessible to all. With continued research and creativity, the possibilities for natural food preservation are limitless, ensuring that we can enjoy fresh, flavorful food while taking care of our health and the environment.
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