Frutarom gets organic certification for natural antioxidant ingredient

27-Jul-2011 - Last updated on 28-Jul-2011 at 15:47 GMT

Related tags Food manufacturers Organic food

Frutarom USA has received organic certification from certification body Secal Israel for its Origanox ingredient, designed to combat lipid oxidation in foods – allowing it to market the ingredient in the United States and around the world.

The cold-water soluble Origanox range – derived from oregano, lemon balm, and most recently maté – has been sold in the United States for about ten years, tapping in to demand from food manufacturers and consumers for natural antioxidants and antimicrobials to boost shelf life. The ingredient is mainly used in meats, but is also suitable for baked goods, nutritional products and dressings, according to the company. Oxidation of the fats in foods can affect foods’ taste, color and texture making them unacceptable for consumption.

There is a particular challenge for organic food manufacturers to find certified organic antioxidant ingredients, and this new certification will allow Frutarom to target this market in addition to the market for natural, non-organic products. According to figures from the Organic Trade Association, the US organic market grew 7.7 percent in 2010, far outpacing total food sales, which grew just 0.6 percent.

Origanox business manager Rina Reznik said: “In baking, high temperatures negatively impact fatty acids and accelerate the oxidation process. This advanced formulation shows excellent performance in healthy snacks and breakfast cereals – the types of product highly susceptible to oxidation due to extreme processing conditions and large surface areas. We measured and analyzed its effectiveness in a wide range of food applications and the results show outstanding performance of this heat-stable ingredient.”

Although there are numerous legal synthetic ingredients available for food preservation, including BHA, BHT, calcium sorbate, potassium benzoate, potassium sorbate, sodium benzoate and sorbic acid, many food manufacturers are now looking for ‘clean label’ alternatives. The trend was largely sparked Whole Foods’ list of unacceptable ingredients for use in foods, and has been aided by a general consumer shift toward ingredient lists that are easily understood by the layperson.

“We are very proud to introduce the organic Origanox to this vital segment of the half-trillion dollar US food market,” said Laurent Leduc, vice president health for Frutarom Americas. “... Origanox enables organic food companies to market their products with longer shelf life and clean label.”