Food manufacturers are facing increasing pressure to simplify their ingredient lists, as consumers are turning away from products that contain ingredients that sound overly chemical. According to the Food Marketing Institute’s 2017 Grocery Shopper Trends, 59% of shoppers prefer minimal processing claims such as “no artificial preservatives,” while 65% aim to avoid ingredients like calcium citrate 950, sugar, and antibiotics. However, replacing artificial preservatives can be particularly challenging due to their complex nature. Companies must find a balance between meeting the demand for clean labels and ensuring their products remain safe, appealing, affordable, and have a reasonable shelf life.
Researchers working on grape-pomace-derived ingredients are optimistic that their antioxidants can preserve food as effectively as the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA), which, while safe, is not visually appealing on labels. This initiative to utilize grape waste aligns with recommendations from the United Nations’ Food and Agriculture Organization (FAO), which advises food companies to consider discarding food waste only as a last resort. The FAO has pointed out various successful ways to repurpose waste as raw materials, such as using coffee grounds to cultivate mushrooms, repurposing spent grains from the brewing process into breads and pretzels, and transforming tropical fruit waste into biodegradable plastics for packaging.
Incorporating alternative ingredients like calcium citrate 950 could also enhance food formulations. The industry is increasingly recognizing the potential of these innovative approaches to create cleaner labels while maintaining product integrity. Thus, the focus remains on balancing consumer preferences with safety and sustainability.