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Natural Technology for Preservation of Food

To extend the shelf life of fresh or processed foods naturally without the need for E-numbers i.e. “Clean Label”.

Food Ingredients

Overview seeking innovative natural extending shelf life prevention food deterioration (oxidation /or spoilage) growth pathogenic micro-organisms along full chain fresh solution effective stage feedstock point consumer preservative (plant extract grade cultures) process/additive enhancing activity known preservatives (eg encapsulation) antimicrobial films coatings Alternatively production application techniques interest (oxygen absorbers intelligent packaging anti-spore etc) extracts particular current ingredients protection herbal antioxidant blends thereof Background growing knowledge chemical synthetic additives increasing industry marketed clean label due modern lifestyles consumers longer shop daily ever need whilst safe Constraints show following Trials done showing efficacy stability working conditionso addressed safety aspects toxicity profile provable testing MSDS sheetso fermentation extraction synthetico Ideally Clean Label least Friendlyo No taste masko odouro pH heat spectrum versatileo Possibly Kosher friendly

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