It is imperative for the industry to utilize innovative technologies, such as bacteriophages, aseptic methods of packaging, and modified atmosphere packaging, while developing alternative preserving techniques using antimicrobials, in order to render food safe to consume and store. Advances in nanotechnology could affect the future of food preservation. However, to increase consumer acceptance, the industry needs further clinical studies.
New analysis from Frost & Sullivan (technicalinsights.frost.com), Global Advances and Trends in Food Antimicrobials (Technical Insights), finds that the scope of global advances and trends in food antimicrobials stretches beyond the use of typical synthetic antimicrobials to retard microbial growth and render food safe. The focus today has shifted toward understanding and incorporating natural antimicrobials and alternative preservation technologies that could replace the use of current methods to improve food safety.
If you are interested in a virtual brochure of this study, please send an e-mail to Johanna Haynes, Corporate Communications, at johanna.haynes[.]frost.com, with your full name, company name, title, telephone number, company email address, company website, city, state and country. Upon receipt of the above information, a brochure will be sent to you by email.
"Continuous demand for increased food safety and pathogen-free foods is driving the processing and food industry to develop new solutions to counter microbial growth," note Technical Insights Research Analyst Nandini Ishwarakrishnan. "Among such solutions is antimicrobial packaging that lowers the use of antimicrobials in food and bacteriophages, a promising technology that ensures food safety by resolving contamination problems in the food processing stage."
A key trend in the food antimicrobials sector is the increasing use of natural antimicrobials such as those derived from plants and animal sources. Earlier, synthetic antimicrobials were preferred, as they effectively impeded the growth of a wide range of microorganisms in food. Additives have been used to preserve food for several centuries. More recently, however, consumers have switched to foods that are additive-free, natural, or contain natural-base products. This is pressuring the food industry to develop additives that closely resemble natural ones.
"The shift to other methods such as irradiation, aseptic packaging, and sterilization during processing and natural foods could have an impact on the usage of antimicrobials, compelling food manufacturers to seek substitutes for synthetic antimicrobials," states Research Analyst Bhavatharini Rajesh. "There has been an increased interest in the use of substances such as enzymes and live cultures to preserve food."
The use of alternative preservation techniques such as high-pressure processing, pasteurization, irradiation, ultraviolet (UV) light and pulsed electric field (PEF) has opened new avenues for food preservation. Food irradiation is used extensively to prevent spoilage in meat and dairy industries, though the application areas differ in each country.
The dairy industries use pasteurization at varying temperatures to sterilize milk, thereby extending its shelf life. UV radiation and high pressure are other processes that extend shelf life without compromising on quality, thus minimizing the need to use antimicrobials. The use of modified atmosphere packaging has reduced antimicrobials' usage as it has the ability to modify atmospheric contents in the package. This method is commonly used to preserve red meat and bakery products such as bread. Aseptic filling is another method followed by companies to decrease antimicrobial usage.
The use of natural products derived from plant and animal sources have gained widespread consumer acceptance. However, synthetic antimicrobial usage is at the forefront, due to its proven performance in combating a wide range of microorganisms.
"Companies should focus on the use of combinatorial techniques such as pasteurization or high pressure processing, along with the use of antimicrobials, to completely eliminate microbial growth on food substances, thereby not altering the original sensory characteristics of the food," concludes Ishwarakrishnan.
Global Advances and Trends in Food Antimicrobials, a part of the Technical Insights subscription, provides a technology overview and outlook for the an overview of the technological developments in food antimicrobial space and covers at length the drivers and challenges associated with this sector. The study carries a section describing the current and future trends of the industry and substantiates the findings, replete with examples of technical progress that has occurred in the field of encapsulation and controlled release and antimicrobial films. The study covers synthetic and natural antimicrobials and their applications. Further, this research service includes detailed technology analysis and industry trends evaluated following extensive interviews with market participants.
Technical Insights, a division of Frost & Sullivan, is an international technology analysis business that produces a variety of technical news alerts, newsletters, and research services.
About Frost & Sullivan
Frost & Sullivan (frost.com), the Growth Partnership Company, enables clients to accelerate growth and achieve best in class positions in growth, innovation and leadership. The company's Growth Partnership Service provides the CEO and the CEO's Growth Team with disciplined research and best practice models to drive the generation, evaluation and implementation of powerful growth strategies. Frost & Sullivan leverages over 45 years of experience in partnering with Global 1000 companies, emerging businesses and the investment community from 31 offices on six continents.
Global Advances and Trends in Food Antimicrobials / D15D