In recent years, the plant-based food industry has transformed from a niche market into a global phenomenon, driven by increasing consumer interest in sustainability, health, and ethical food choices. With more individuals adopting plant-based diets, the demand for innovative, high-quality plant-based products has skyrocketed. However, this expanding market presents significant challenges for manufacturers, particularly in maintaining plant-based products’ stability, quality, and shelf life.
The Challenge of Lipid Oxidation in Plant-Based Foods
The global market for plant-based foods is growing rapidly as consumers seek healthier, more sustainable dietary options. Studies have shown that plant-based diets reduce environmental impacts, such as greenhouse gas emissions and land use while providing essential nutrients that support overall health and well-being.
However, the success of plant-based foods depends on their quality, taste, and durability—factors that can be compromised by lipid oxidation. Products that lose freshness or develop off-flavors due to oxidative degradation fail to meet consumer expectations, leading to decreased trust and brand loyalty.
Lipid oxidation is a critical concern in plant-based food production, significantly affecting food quality, shelf life, and sensory appeal. It occurs at high temperatures, resulting in the formation of compounds that degrade quality, as well as during storage and processing due to exposure to environmental factors. This degradation compromises the product’s flavor, texture, and appearance, reducing consumer satisfaction and contributing to food waste and potential brand damage.
Tocobiol® Organic: BTSA’s Natural Solution to Oxidation
Synthetic antioxidants to improve plant-based foods’ shelf life, quality, and sensory characteristics are not aligned with the increasing consumer demand for healthier and more sustainable options. This is where innovative solutions like Tocobiol® Organic, developed by BTSA, play a pivotal role. By offering superior protection against oxidation, Tocobiol® Organic ensures that plant-based foods maintain their integrity throughout their shelf life while meeting the growing demand for clean-label, natural, and sustainable plant-based ingredients.
Tocobiol® Organic is a natural, organic-certified antioxidant derived from Vitamin E. It is specifically formulated to protect plant-based food formulations from lipid oxidation, ensuring improved shelf life, quality, and sensory characteristics. It is produced using natural tocopherols, which are highly effective at preventing the oxidative degradation of fats and oils.
Unlike synthetic alternatives, Tocobiol® Organic is clean-label and derived from sustainable plant-based ingredients. It is the first Tocopherol-based antioxidant-certified organic according to European and United States regulations.
Besides, Tocobiol® Organic has a low impact on the environment as it does not use synthetic solvents for extraction, such as hexane or toluene. This makes it an ideal choice for manufacturers seeking to align their products with consumer preferences for natural, eco-friendly, and minimally processed ingredients.
Demonstrating Tocobiol® Organic’s Effectiveness with RapidOxy Technology
To showcase the protective capabilities of Tocobiol® Organic, BTSA conducted an accelerated oxidation test using the RapidOxy device—a cutting-edge technology that quickly and accurately measures oxidative stability. RapidOxy operates on a unique principle: it artificially accelerates oxidation by increasing the temperature and exposing the sample to an excess of pure oxygen. This controlled environment simulates long-term oxidative processes in a significantly shorter timeframe, providing reliable and precise results.
In detail, the samples are exposed to oxygen under pressure as their temperature gradually increases. Once the temperature stabilizes, the pressure is continuously monitored until a significant drop is observed. This process determines the oxidation stability, reflecting the sample’s resistance to oxygen. This accelerated oxidation technique requires only a small sample to deliver precise results in a short time without the need for prior preparation.
In this study, BTSA evaluated the oxidative stability of a vegetable snack. The results were both significant and promising: Tocobiol® Organic increased the snack’s oxidative stability by an impressive 56.80%. This improvement means the product retained its flavor, texture, and nutritional value for a longer period, ensuring a superior consumer experience while reducing food spoilage. For manufacturers, these benefits translate into lower product waste, improved competitiveness, and stronger sustainability commitments.
To learn more about how the RapidOxy test works and see the testing process in action, check this video out.
A Future of Quality and Stability for Plant-Based Foods
As the plant-based food industry continues to evolve, natural solutions will be critical for ensuring products remain fresh, nutritious, and appealing. Tocobiol® Organic is more than just an antioxidant; it is a tool for innovation and sustainability in the plant-based food market. With BTSA’s commitment to clean-label innovation, the future of plant-based foods looks healthier, more stable, and more sustainable than ever.
