Natural Fish and Meat Preservatives
Natura-Biotic's natural fish and meat preservatives are developed by its proprietary
biotechnology. Those materials are natural, healthy and environmental compatible.
biotechnology. Those materials are natural, healthy and environmental compatible.
Food Safety and meat preservation concerns:
Unless you grow all your food in your own garden and prepare all your meals from scratch,
it's almost impossible to eat food without preservatives added by manufacturers during
processing. Without such preservatives, food safety problems would get out of hand, to say
nothing of the grocery bills. Bread would get moldy, and salad oil would go rancid before it's
used up.
Food law says preservatives must be listed by their common or usual names on ingredient
labels of all foods that contain them-- which is most processed food. You'll see calcium
propionate on most bread labels, disodium EDTA on canned kidney beans, and BHA on
shortening, just to name a few. Even snack foods--dried fruit, potato chips, and trail
mix--contain sulfur-based preservatives.
Manufacturers add preservatives mostly to prevent spoilage during the time it takes to
transport foods over long distances to stores and then our kitchens. It's not unusual for
sourdough bread manufactured in California to be eaten in Maine, or for olive oil
manufactured in Spain to be used on a California salad. Rapid transport systems and ideal
storage conditions help keep foods fresh and nutritionally stable. But breads, cooking oils,
and other foods, including the complex, high-quality convenience products consumers and
food services have come to expect, usually need more help.
Preservatives serve as either antimicrobials or antioxidants-- or both. As antimicrobials, they
prevent the growth of molds, yeasts and bacteria. As antioxidants, they keep foods from
becoming rancid, browning, or developing black spots. Rancid foods may not make you sick,
but they smell and taste bad. Antioxidants suppress the reaction that occurs when foods
combine with oxygen in the presence of light, heat, and some metals. Antioxidants also
minimize the damage to some essential amino acids--the building blocks of proteins--and
the loss of some vitamins.
Unless you grow all your food in your own garden and prepare all your meals from scratch,
it's almost impossible to eat food without preservatives added by manufacturers during
processing. Without such preservatives, food safety problems would get out of hand, to say
nothing of the grocery bills. Bread would get moldy, and salad oil would go rancid before it's
used up.
Food law says preservatives must be listed by their common or usual names on ingredient
labels of all foods that contain them-- which is most processed food. You'll see calcium
propionate on most bread labels, disodium EDTA on canned kidney beans, and BHA on
shortening, just to name a few. Even snack foods--dried fruit, potato chips, and trail
mix--contain sulfur-based preservatives.
Manufacturers add preservatives mostly to prevent spoilage during the time it takes to
transport foods over long distances to stores and then our kitchens. It's not unusual for
sourdough bread manufactured in California to be eaten in Maine, or for olive oil
manufactured in Spain to be used on a California salad. Rapid transport systems and ideal
storage conditions help keep foods fresh and nutritionally stable. But breads, cooking oils,
and other foods, including the complex, high-quality convenience products consumers and
food services have come to expect, usually need more help.
Preservatives serve as either antimicrobials or antioxidants-- or both. As antimicrobials, they
prevent the growth of molds, yeasts and bacteria. As antioxidants, they keep foods from
becoming rancid, browning, or developing black spots. Rancid foods may not make you sick,
but they smell and taste bad. Antioxidants suppress the reaction that occurs when foods
combine with oxygen in the presence of light, heat, and some metals. Antioxidants also
minimize the damage to some essential amino acids--the building blocks of proteins--and
the loss of some vitamins.
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Page Title
Natural Materials
Natural Meat Preservatives
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(206) 240-9188
| P. O. Box 2198-005, Bellevue, WA 98005 Tel: (206) 240-9188, Fax: (206) 260-1403, Email: sales@natura-biotic.com All rights reserved. 2004-2009 |