Organic certification for natural antioxidant ingredient

by Editor fleischwirtschaft.com
Tuesday, August 09, 2011

Frutarom USA has received organic certification from certification body Secal Israel for its Origanox ingredient, designed to reduce lipid oxidation in foods.

The cold-water soluble Origanox range - derived from oregano, lemon balm, and most recently maté - has been sold in the United States for about ten years, tapping in to demand from food manufacturers and consumers for natural antioxidants and antimicrobials to boost shelf life. The ingredient is mainly used in meats, but is also suitable for baked goods, nutritional products and dressings. Oxidation of the fats in foods can affect foods' taste, colour and texture making them unacceptable for consumption.

Although there are numerous legal synthetic ingredients available for food preservation, including BHA, BHT, calcium sorbate, potassium benzoate, potassium sorbate, sodium benzoate and sorbic acid, many food manufacturers are now looking for ‘clean label' alternatives. The trend was largely sparked Whole Foods' list of unacceptable ingredients for use in foods, and has been aided by a general consumer shift toward ingredient lists that are easily understood by the layperson.
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