As consumer demand for healthier and more transparent food products grows, the debate surrounding food additives has intensified. Many manufacturers are now seeking alternatives to artificial preservatives and opting for natural antioxidants in food that maintain product stability while aligning with clean-label trends.
Understanding the impact of food additives, especially natural and synthetic antioxidants, on food quality, safety, and human health is essential for making informed choices about food formulation.
Understanding food additives: types, uses, and health implications
Food additives are substances incorporated into food products to improve their flavor, texture, color, or shelf life. Their definition varies worldwide based on regulatory frameworks, but they are generally classified according to two main criteria:
- Composition: this classification distinguishes between natural and synthetic additives.
- Natural additives are derived from plant or animal sources through processes that isolate and refine their active components.
- In contrast, synthetic additives are produced from chemical raw materials, which undergo extraction and purification to yield organic or inorganic compounds.
- Function: additives are categorized based on their role in food products. Common functional groups include:
- Antioxidants, which prevent oxidation and spoilage.
- Preservatives, which inhibit microbial growth.
- Colorants, which enhance or restore color.
- Thickeners, which improve texture and consistency.
- And emulsifiers, which help blend ingredients that typically do not mix, such as oil and water.
It is important to note that additives in food can serve multiple purposes, meaning a single substance may belong to more than one functional category. For example, some antioxidants also act as preservatives by preventing both oxidation and microbial growth.
Regulatory agencies provide guidelines and maintain a food additives list number system to classify and monitor these substances and regulate the doses of additives in food. For example, in the European Union, the European Food Safety Authority (EFSA) and Regulation (EC) No. 1333/2008 administrate additives and each approved one is labeled with a unique number called “E number”.
| It may interest you: Food additives and E numbers
Synthetic additives: a growing concern
Despite their widespread use, concerns about harmful additives in food have led to increased scrutiny. Processed foods, which are a primary source of food additives, are widely consumed from early childhood, increasing exposure to these substances. Existing studies suggest that certain additives, such as artificial colorants and preservatives, may have a higher toxic potential in children due to their lower body weight and increased food intake relative to adults [1].
Furthermore, there is growing evidence of potential health risks associated with specific additives. Some synthetic preservatives, such as sodium benzoate, and artificial colorants, like tartrazine and sunset yellow, have been linked to allergic reactions, hyperactivity in children, and metabolic disturbances (1). Given these concerns, experts emphasize the precautionary principle, which suggests minimizing exposure to potentially harmful substances when scientific evidence is inconclusive.
As awareness of these issues grows, there is increasing demand for food products containing fewer synthetic additives. This has led to a shift toward natural additives, which offer functional benefits without the potential risks associated with artificial additives.
Natural antioxidants in food preservation: benefits and applications
Oxidation is one of the main causes of food deterioration, leading to rancidity, nutrient loss, and changes in flavor, color, and texture. To prevent these effects, antioxidants are widely used in food preservation. While options like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been used as synthetic antioxidants, concerns about their safety have encouraged the use of natural alternatives. These alternatives have also gained popularity due to their clean-label appeal and additional health benefits.
Among the best natural antioxidants, the ones derived from vegetable oils offer an effective solution for maintaining food stability and extending shelf life. Rich in tocopherols, these plant-based compounds help slow down oxidation in a variety of food applications, including oils, snacks, processed meats, and bakery products. Their ability to protect lipids from oxidative degradation makes them particularly useful in formulations where fat stability is crucial.
Beyond preservation, these natural solutions contribute to product quality by maintaining the sensory attributes of food over time. Unlike synthetic preservatives, they can be obtained from renewable sources and align with the growing demand for clean-label products. Their versatility allows for easy incorporation into different food matrices, making them a preferred choice for manufacturers seeking both efficacy and natural ingredient transparency.
Transitioning to cleaner labels: strategies for reducing synthetic additives in food products
As the demand for clean-label products continues to grow, food manufacturers are seeking ways to reduce synthetic additives in food while maintaining product quality and shelf life. One of the most effective strategies is replacing synthetic preservatives with natural antioxidants, such as tocopherols, which offer both antioxidant and functional benefits. By leveraging natural antioxidants, companies can create cleaner formulations that align with consumer preferences and regulatory requirements.
Tocobiol®: the smart solution for oxidation protection
A key solution in this transition is Tocobiol®, a 100% natural antioxidant developed by Btsa. Derived from vegetable oils, Tocobiol® is rich in tocopherols, which are among the best natural antioxidants for food preservation. Unlike synthetic antioxidants, which may raise health concerns, Tocobiol® provides a safe and effective way to extend shelf life while maintaining the nutritional integrity of food products. Additionally, its plant-based origin makes it an ideal choice for brands committed to natural and sustainable ingredient sourcing.
Beyond its antioxidant properties, Tocobiol® is also a valuable tool for achieving a clean-label status without compromising performance. By integrating this innovative solution into food formulations, manufacturers can successfully replace artificial preservatives while ensuring stability and freshness.
As a trusted leader in natural antioxidants, Btsa continues to support the industry’s shift toward healthier and more transparent food production with high-quality, plant-based solutions.
Sources
[1] Kraemer MVDS, Fernandes AC, Chaddad MCC, Uggioni PL, Rodrigues VM, Bernardo GL, Proença RPDC. Food additives in childhood: a review on consumption and health consequences. Rev Saude Publica. 2022 May 6;56:32. doi: 10.11606/s1518-8787.2022056004060.
