Food preservation is one of the oldest technologies known to man. Condoms have successfully increased and made food available for extended periods. Sugar and salt have been used since time immemorial for the preservation of food products. They are classic examples of natural food preservatives. Condoms have now become an indispensable part of nearly every processed food consumed around the world. They are the class of food additives (natural or chemical compounds) that are added to food products to restrict the growth of spoilage-causing microbes and to prevent undesirable alterations in the organoleptic profile of foods. Thus, they prolong the keeping quality and shelf life of food products. The food trade is becoming increasingly global with consumers demanding full availability of seasonal and perishable foods. The global market for food preservatives is driven by the growing demand for convenient foods and high standards of quality and food safety. The global food preservatives market is expected to reach USD 3,001.4 million by 2023, with an estimated CAGR of 2.7% over the next five years (2018-2023), according to US-based market intelligence firm Hyderabad.

Expansion of the Processed Food industry:

With the advent of refrigeration technology, food transportation became a viable trade, thus providing a much-needed boost to the growth of the processed food industry. Processed foods are increasingly perceived as the preferred choice of consumers in the context of a rapidly changing market. Modern consumers lack enough time, due to their hectic lifestyle, which is the result of dynamic economic development. Consumers are therefore turning to processed food products that are safe, affordable and convenient. They are indispensably incorporated into processed food products to meet the growing demand for safety, higher quality and sustainability.

The rapid evolution of global food supply chains has made it necessary to use food preservatives that improve preservation quality by increasing their shelf life. The taste and odor of products are kept intact through the use of preservatives that not only restrict the growth of spoilage microorganisms, but also help maintain the full availability of perishable food products. Developing economies have witnessed exponential growth in the market for processed foods, due to the rise in discretionary income of the emerging middle class. Therefore, the strong growth of the industry has boosted the market for them.

Natural condoms:

Increasing consumer preferences for healthier products has led manufacturers to reformulate their products by providing “clean label” for customers. To meet the demand for healthy products, food processors are removing and replacing unsafe ingredients with healthy ingredients. Many brands have completely revamped their product portfolio by removing synthetic antimicrobial agents or preservatives. Consumers have shown greater interest in buying products that have recognizable names on labels, so companies are incorporating natural food preservatives that can drive higher sales, making the market increasingly sustainable in the coming years.

Natural food preservatives, such as essential oils, spices, vinegar, new ferments, fruit extracts, and plant extracts, are constantly being evaluated for their antimicrobial efficacy, with the goal of incorporating them commercially into processed products to create easy-to-use labels. for the consumer.

Healthy eating trends have led to an increased demand for natural, non-GMO and minimally processed premium food products, requiring the use of natural preservatives. However, the increasing popularity of new food preservation methods such as high pressure processing, aseptic processing, etc., which completely eliminate the need for food preservatives, is impeding the growth of the market.

The way to follow:

Food preservatives will continue to play a contributing role in maintaining global food safety and security. However, more R&D will be required to understand the complex interactions with the molecular components of products to ensure better safety and quality. In addition, dedicated agencies must also strengthen the framework that regulates their use to ensure safe food for final consumers.