A major challenge for manufacturers is the shelf-life and stability of products containing natural clean-label ingredients that have a high propensity for spoilage
Blue California has announced jointly with Conagen the commercialisation of Rosavel, a natural preservation solution with 98% high-purity rosmarinic acid made by bioconversion without the colour or flavour associated with rosemary.
Rosmarinic acid is a naturally occurring polyphenolic compound in the rosemary plant, which possesses natural antioxidant and antimicrobial properties, making it an alternative to synthetic preservatives. Crude extracts may impart a rosemary flavour and colour when it is used as a natural preservative.
A major challenge for manufacturers is the shelf-life and stability of products containing natural clean-label ingredients that have a high propensity for spoilage. As consumer preference of “better-for-you” foods are on the rise, brands are replacing artificial preservatives with natural solutions in products.
Oxidation causes deterioration of food and drink, leading to unpleasant smells, flavors, colors as well as generation of unhealthy compounds. While the current solution is the use of synthetic antioxidants such as BHA, BHT, TBHQ and EDTA, consumers are reluctant to purchase foods with artificial preservatives or additives that sound chemical.
“Rosavel is an ideal example how Conagen is rapidly developing sustainable, nature-based ingredients to improve on existing options in the market. We are scaling-up and commercialising this and other similar novel ingredient solutions,” said Conagen’s VP of Innovation, Dr Casey Lippmeier.
Starting with FDA GRAS affirmation first with commercialisation in 2021, Rosavel is headed for global regulatory approval.