Food additives are an essential component of many shelf products as they are needed to provide a wide range of functional benefits that improve the overall quality and safety of the food.
Consumers KNOW that additives are present to keep their favourite snack tasting crunchy, or meats juicy and desserts flavourful creamy. Of course, most importantly, no one wants to eat a completely additive-free packaged food only to have bouts of diarrhoea very soon after!
When it comes to flavor, consumers expect additives to enhance the taste of their food without overpowering it. Nowadays, ingredient companies use technology to extract powerful natural flavours from fruits or flowers to make into natural flavour additives compared to common synthetic chemical flavourants.
Texture is another critical aspect of a food product that consumers expect additives to improve. One example is the use of phosphates, which are commonly used in meat products to improve texture and moisture retention. However, there is growing concern about the potential health risks associated with excessive phosphate consumption, particularly for individuals with kidney disease.
As a result, more meat processors are exploring natural alternatives like transglutaminase enzymes or seaweed derivatives to provide similar texture and moisture benefits without the use of phosphates or nitrites.
Finally, consumers expect additives to help preserve the freshness and safety of their food products. Antimicrobial agents like sodium benzoate or citric acid can be used to prevent the growth of harmful bacteria in all kinds of packaged foods.
Recently, in Singapore there was a rush from nonya kueh manufacturers to look for natural preservative alternatives when authorities clamped down on the use sodium benzoate.
Antioxidants like vitamin C or tocopherols can be used to prevent the oxidation of fats and oils, and biotechnology companies are stepping up on their development pedals to discover more natural preservative additives from sources like olives to aid in cleanlabel formualtion.
Food technologists are constantly exploring new ways to replace chemical additives with natural alternatives that can provide similar benefits without the potential health risks associated with synthetic additives. By leveraging new technological advances and natural ingredients, product developers can meet the evolving needs and expectations of consumers while promoting a healthier and more sustainable food industry. As such, whether you are looking for clean label emulsifiers or natural functional stabilizers with E numbers, only the passionate experts like us will be able to supply you with your exact requirements!
As a specialty food additives supplier in Singapore and Malaysia over the past 3 decades, our specialists team is acutely aware of the challenges that arise from the use of chemical food additives in packaged foods, particularly when it comes to regulatory compliance and consumer demand for natural ingredients.
Different countries have different regulations and standards when it comes to the use of food additives, and navigating these can be a complex and time-consuming process. However, it is our shared responsibility as a food additives supplier to stay informed of these regulations and work to ensure that our products comply with local requirements.
In addition to regulatory challenges, there is growing consumer demand for natural ingredients and products free from synthetic additives. It is important that we are mindful of these evolving trends and source for useful natural additives that will contribute to the work of food technologists to enable them to meet the needs and expectations of consumers.
Ultimately, as a specialty food additives supplier, we must strike a balance between regulatory compliance, functional performance, and consumer demand for natural ingredients. By staying informed of the latest research and industry trends, we can work to help our local food manufacturers develop products that not only meet regulatory requirements but also align with global consumer expectations for healthier and more sustainable food options
𝗗𝗼 𝘆𝗼𝘂 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱 𝘆𝗼𝘂𝗿 𝗰𝘂𝘀𝘁𝗼𝗺𝗲𝗿 𝗲𝘅𝗽𝗲𝗰𝘁𝗮𝘁𝗶𝗼𝗻𝘀 𝗼𝗻 𝗮𝗱𝗱𝗶𝘁𝗶𝘃𝗲𝘀 𝘄𝗲𝗹𝗹 𝗲𝗻𝗼𝘂𝗴𝗵?