Consumers are looking for natural alternative ingredients and less processed foods. Alternatives to artificial colors, preservatives and sweeteners, are key when searching a clean label.
When selecting alternative ingredients to synthetics, it is essential to consider the rheology and the interaction between various ingredients in the product matrix. Those genetically modified ingredients are avoided given the legal limitations and consumers´ low acceptance.
Regarding the demand for less processed foods, less invasive treatments, such as high pressures, are sought to preserve the organoleptic qualities. Natural preservatives should preserve the product avoiding microbiological contamination and organoleptic deterioration while ensuring the shelf life of the product.
Natural products development extends to the food, cosmetic, and pharmaceutical sectors.
