Natural Food Preservatives Market Share, Growth Analysis & Trends Forecasted and Opportunity Assessment 2018-2028

Albany, US, 2019-Aug-06 — /EPR Network/ —Natural food preservation refers to the application of naturally produced antimicrobial compounds that are obtained from plants, animals, and microbes to prevent food spoilage microorganisms, and the proliferation and growth of food-borne pathogens in food and food products. There is growing interest of many researchers with the application of these natural antimicrobial compounds as safe replacements for chemical and physical food preservatives which have many side effects and cause health risks to the consumers. Antimicrobial compounds derived from plant products are considered to be an excellent source of natural food preservatives. Among the natural food preservatives, the essential oils of some herbs and plants were traditionally used for the preservation of a wide variety of foods. Antimicrobial substances such as bacteriocins, protein or peptide secretions, and bioactive molecules from plants have also been exploited in different ways for the purpose of food preservation. Herbs and spices have been recognized to possess a broad spectrum of active constituents that exhibit antibacterial, antifungal, antiparasitic, and antiviral properties.

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Food preservation is something that has been done since ages. During the ancient Egyptian times, people used natural food preservatives to preserve food. The history of natural food preservatives is as old as human history. Primitive people preserved meat with the help of salt and oil. Men applied natural food preservatives to preserve food; in the winters, ancient man used ice as a preservation tool, and in summer, they used sun to preserve food by drying it. Humans learned that they can use certain ingredients to stop the process of spoilage in food, and natural food preservatives can be used for enhanced shelf-life.

In today’s world, there are artificial chemicals that have been developed in the laboratory, particularly for the purpose of food preservation. It is evident that the use of food preservatives has increased manifold, because today, there are millions of foods that are being preserved. The entire food industry is dependent on food preservation methods with the growing demand for ready-to eat food products. The principles of food preservation are similar to those that were prevalent in the old ages, but the kind of food preservatives used have changed from natural food preservatives to artificial ones. The shape of the food preservative industry is constantly changing and evolving, thereby reinforcing the key melodies of convenience, health, and value. The global processed food products industry is estimated to be valued at around USD 2.9 trillion, and accounts for a significant share of global food sales, which, in turn, has created the demand for natural food preservatives.

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Gradually, natural food preservatives are coping these myriad preservation supplies as consumer demand for minimally processed and clean-label products increases. Any safe and non-synthetic compound derived from natural sources—animal, plant, microbial—with the facility to enhance the shelf-life of food products and retard their deterioration can be considered as a natural food preservative.

Among the source segments, the microbial sourced natural food preservatives segment is anticipated to register a high growth rate of 5.2% in terms of revenue in the global Natural Food Preservatives Market, owing to increasing awareness of microbial sourced products and their allied pre-eminence by consumers across the globe.

The growing awareness amongst consumers, predominantly concerning the ingredients in their food products, is accountable for making clean label products an important part of the food industry. Nowadays, consumers demand food products comprising natural ingredients. Natural food preservatives are derived from plant, microbial, animal, and mineral sources, thus, satisfying the consumer demand for ‘no artificial additives and ingredients’.

Food preservation techniques are developed to improve microbial quality and safety without causing nutritional and organoleptic losses. Therefore, the application of natural compounds from traditional medicinal plants as natural food preservatives are gaining great interest in the food industry, due to the potential to provide quality and safety benefits, with reduced impact on human health. Natural food preservatives are gaining interest among food technologists for their use as alternatives to physical- and chemical-based antimicrobial treatments. Natural food preservatives are safer and don’t have adverse effect on human health.

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