In this era of increasing attention to health, how many invisible additives are hidden in the food we eat every day? When consumers begin to carefully check food labels, natural preservatives are becoming the new favorite of the food industry. Among them, extracts from the traditional Chinese medicinal material Eucommia are quietly changing the food industry with its unique "natural preservation power".
Eucommia, a plant with a history of more than 2,000 years of medicinal use in China, now shows amazing preservation ability in the laboratory. Researchers have found that the active ingredients such as chlorogenic acid rich in Eucommia leaves are like putting a layer of "natural protective clothing" on food, which can not only resist oxidation but also inhibit bacterial growth.
Why is Eucommia extract so special?
Imagine that when you cut an apple, it will turn yellow soon; when you open a pack of biscuits, it will have a rancid smell after being left for a long time - these are all food oxidation and deterioration. The antioxidant components in Eucommia extract are like food bodyguards, which can effectively delay these changes. What's even more amazing is that it can also inhibit the growth of many common pathogens, such as Escherichia coli and Staphylococcus aureus, which can easily cause meat to spoil.
In the laboratory of a food company in Zhejiang, engineers made an interesting comparison: bread with Eucommia extract added has a shelf life of 3-5 days longer under the same conditions, and the taste is better. "What surprised us most is that it does not change the original flavor of the food at all." said Li Gong, the project leader.
From the laboratory to the table
Now, Eucommia extract has quietly entered many of our daily foods:
• Yogurt and cheese: In a humid environment, Eucommia extract can effectively inhibit the growth of mold
• Sausage and ham: Replace part of nitrite to reduce the risk of cancer
• Freshly squeezed juice: Maintain color and nutrition, extend the shelf life by 2-3 days
• Moon cakes and other pastries: Delay oil oxidation and say goodbye to "rancid taste"
"Consumers may not know that some high-end baked goods they can eat now have a longer shelf life thanks to this natural ingredient." A brand R&D director revealed.
What is better than chemical preservatives?
1. Safe and without side effects: It will not cause allergies like some synthetic preservatives
2. Dual effects: It preserves freshness and increases antioxidant nutrition
3. Clean label: It meets the current "clean label" consumer trend
4. Sustainable production: Environmentally friendly from planting to extraction
The market is giving positive feedback. According to data from an e-commerce platform, the repurchase rate of snack foods labeled "natural eucommia extract preservation" is 20% higher than that of ordinary products. "Now consumers are willing to pay 10%-15% more for more natural preservation methods." Data analysts pointed out.
Of course, this innovation also faces challenges. The cost of eucommia extract is still higher than that of synthetic preservatives, and large-scale application still requires cooperation from upstream and downstream of the industry chain. But as the CEO of a food technology company said: "When health becomes the primary consideration, the market will always find a balance point."
In the future, with the advancement of extraction technology and large-scale production, eucommia extract is expected to move from high-end food to the mass market. Perhaps soon, when we check the food ingredient list, "Eucommia Extract" will become a common and reassuring name. This is not only a technological advancement, but also a return to the original taste of food.
Companies such as Sunsourcebio are promoting this "freshness revolution" and using traditional Chinese wisdom to provide new solutions for modern food safety. After all, the best way to preserve freshness may be hidden in nature.
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