Arjuna Launches Natural Clean Label Shelf Life Extender
02 Nov 2016 --- Arjuna Natural Extracts Ltd. have launched X-tend, a natural preservatives range that keeps food fresh and increases shelf life. X-tend addresses three major food trends: natural, clean label and food safety.
Earlier this year, Arjuna opened a new food technology division at the company’s Cochin R&D facilities in the south of India’s Kerala State to serve food and beverage companies in addition to its established nutraceuticals clients. Joint managing director Benny Antony, PhD, told FoodingredientsFirst: “We traditionally operate in the nutraceuticals space, based on our past experience of 25 years. But at the same time we feel that the food segment also needs a lot of innovation. Based on our knowledge and people we chose to launch this new segment.”
“The natural preservatives is one of the most important segments in the food category, this is to replace existing synthetic preservatives. The formula contains mainly rosemary extract and is to be used to increase the shelf like for bakery items in a natural way,” he says.
The full interview can be seen here.
With the launch of a new bakery ingredient solution for shelf life extension, Arjuna is also set to introduce a line of yellow and orange natural colors based on carotenoids and paprika. Moving forward, Arjuna will launch a new nutraceutical product based on the traditional Indian herb called costus, which has been known to lower blood sugar levels in diabetics anecdotally and is now being taken to a higher research level.
The X-tend line consists of distinctive formulations of proprietary blends of essential oils and oleoresins. Arjuna’s R&D team identified a unique selection of botanical extracts possessing antimicrobial activity and comprehensively tested them in multiple food and beverage applications. The sensory profiles indicated no change in taste or mouthfeel.
“Consumers’ growing demand for food free from preservatives directly influence food manufacturers’ and retailers’ decisions in developing and marketing new products,” says Antony.
“Millennials, especially, are actively seeking safe foods without artificial ingredients. New product developers can help ensure success by focusing on clean labels. Consumers want natural, healthy products and our mission is to make it happen, and at the same time to guarantee food safety,” he notes.
Arjuna’s R&D team developed a range of natural preservatives that do not change the organoleptic properties of food and beverage products such as bread, yoghurt, cheese sausage, humus, mayonnaise and vegetable oils, fruit juices, and fruit pulp. The company’s ingredient scientists combine herbal extracts used in traditional medicine with methods of fermentation for bacteriocins, in concert with advanced technologies, such as microencapsulation and emulsification.
“Consumers are not aware that a lot of fruit-based drinks are susceptible to oxidation and microbial degradation,” explains Antony. “Drinking fresh fruit and vegetable drinks, or enjoying healthful and nutritious snacks like hummus spread that are refrigerated without preservatives could be dangerous to health. These products are highly sensitive to oxidation and contamination. Many such products currently on the market rely on synthetic preservatives to protect them.”
Arjuna’s natural antimicrobial system is made from a combination of natural antifungal and antibacterial components isolated from spices, herbs and bacteriocins. They are targeted specifically to address the spoilage issue in fresh foods and beverages, and improve shelf life naturally. Spices and herbs that are recognized as having proven antimicrobial properties are currently in demand in the food industry. Research has shown that combining select natural antimicrobials can have a synergistic effect, making them more effective than single components.
