Technology

Food preservation

Food preservation is a key technology in ensuring the safety, stability and shelf life of products subjected to a wide variety of processes, matrices and storage conditions.

At Chemital, we develop preservation solutions designed to control microbiological risks, reduce oxidative changes and maintain product quality throughout the entire product life cycle.

Our approach is based on a technical understanding of each food matrix. Not all applications respond in the same way to a preservative, an antioxidant or a combination of active ingredients. That is why we design formulations tailored to the product, the process, the pH, the water activity, the heat treatment, the packaging system and the logistical conditions.

Food safety and shelf life

Preservation requires a holistic approach. At Chemital, we develop strategies that help protect food against the growth of pathogenic and spoilage microorganisms, including lactic acid bacteria, moulds, yeasts and other spoilage agents, depending on the application. Our solutions are based on synergistic combinations of active ingredients, selected to maximise their effectiveness compared to when used individually.

Preservatives and antioxidants

Within the field of preservation technology, Chemital has two main product ranges: preservatives and antioxidants. Preservatives are designed to control microbial growth and extend shelf life. Antioxidants help to protect the product against oxidation processes that can affect its colour, flavour, aroma, texture or perceived freshness.

See Preservatives
See Antioxidants

Preservation in the food industry

We work in the meat, dairy, bakery, beverage, savoury snacks, fish and seafood sectors, tailoring each solution to the actual production conditions. From the laboratory through to validation in the pilot plant, preservation is formulated as a technical tool to improve safety, stability and industrial consistency.