Food
preservatives are a wide range of food additives added to food to
keep it fresh and avoid spoilage. Since packaged food is often
water-rich organic material, the natural processes within it can
themselves lead to spoilage of the food. Microbes can also readily
fester in food, thanks to the ready supply of nutrients. This calls
for the use of food preservatives, which block antimicrobial action
and delay the natural conditions leading to spoilage.
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Food
preservatives can be natural or synthetic, depending upon the
duration for which the food needs to be kept fresh and the precise
nature of the threats to be countered by the additive. According to
Transparency Market Research, the global market for food
preservatives was valued at US$2 bn in 2013. Exhibiting a steady
3.50% CAGR from 2014 to 2020, the market’s valuation is expected to
rise to US$2.5 bn.
How
will the increasing demand for organic food affect the food
preservatives market?
One
of the key drivers for the global food preservatives market is the
increasing demand for organic food, which can’t be preserved with
the same formulations used for conventionally farmed food. This has
led to the generation of a new product category in the food
preservatives market dealing specifically with the preservation of
organic food. The widespread public perception of organic food as
being healthier than conventionally farmed food is likely to aid the
global food preservatives market massively in the coming years.
The
rapid rate of urbanization around the world has also led to a growing
demand for packaged food, which is a leading application segment of
the global
food preservatives market. Food preservatives are particularly
important in packaged food, since packaged food is bought expressly
to be eaten a significant time after its purchase.
What
is the most important challenge for the food preservatives industry?
Food
preservatives have a direct effect on the health of the consumer,
leading to governments across the world setting firm regulations to
control and monitor their use. However, illegal use of more effective
but more dangerous food preservatives is common across the world and
particularly prevalent in developing countries. Earlier this month,
Burmese officials discovered widespread use of formalin, a chemical
more commonly used to preserve human carcasses and prevent them from
rotting, for the preservation of tofu and noodles. The rising
prevalence of such instances is a key restraint on the global food
preservatives market, and requires more comprehensive and coordinated
efforts from global healthcare bodies.
The
rapidly increasing demand for food preservatives from Asia Pacific
makes coordination between the region’s food and beverage
monitoring agencies particularly important. While North America led
the global food preservatives market in 2013, Asia Pacific was not
far behind and is likely to remain a key contributor to the global
food preservatives market in the coming years. Australia, South
Korea, India, China, Thailand are among the key markets for food
preservatives, as the steady urbanization in these countries has led
to the generation of a significant and expanding consumer pool.
