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Classification of Additives in the Food Industry

The main certificates of the food industry

Transitioning from synthetic antioxidants to natural antioxidants in industrial formulations

How to avoid oxidation in cosmetics and improve color stability with natural antioxidants

Unlocking the superiority of natural vitamin E

What is a natural antioxidant and why is it useful in food?

BTSA is constantly evolving and expanding. In our news section we share with our community all our news updates and information of interest. You can also follow us on the main social media. We invite you to keep up to date with all our news and to access our publications!

Differences between preservatives and antioxidants

Currently, there is a myth that all food additives are bad and harmful to people's health, however, the truth is that these products allow people to consume tasty, healthy and safe products.

9 reasons to choose natural Tocopherols

Natural tocopherols were one of the first liposoluble antioxidants isolated from plants. Due to its high concentration and habitual presence in vegetable oils and other plants with high concentration of lipids, Tocopherol is the most common antioxidant in nature.

The most commonly used methods for determining the shelf life of food

Determining the shelf life of processed foods is one of the main problems faced by food companies when launching a product to market, or when modifying some of its ingredients.