Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 45, Issue 2, Pages 284-295Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2015.06.007
Keywords
Natural food additives; Antimicrobials; Antioxidants; Sweeteners; Colorings
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Funding
- PRODER project [46577-PlantLact.]
- Foundation for Science and Technology (FTC, Portugal) [Pest-OE/AGR/UI0690/2014]
- Fundação para a Ciência e a Tecnologia [PEst-OE/AGR/UI0690/2014] Funding Source: FCT
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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives is also summarized. (C) 2015 Elsevier Ltd. All rights reserved.
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