Campden BRI Working on Replacing Sulphites in Food

There are several downsides to the widespread use of sulphites - they strongly reduce vitamin B1 uptake from food and pose risks for allergy sufferers and asthma patients.

20 Nov 2009 --- Sulphur dioxide and sulphites are incorporated into many food products. Their main activity is in the prevention of enzymatic browning in foods, especially fruits and vegetable products. In addition, they have strong antimicrobial activity, and are widely used as preservatives. However, there are several downsides to the widespread use of sulphites - they strongly reduce vitamin B1 uptake from food and pose risks for allergy sufferers and asthma patients.

Campden BRI is one of nine European partners in a European Union-funded project aiming to find replacements for sulphites in food and drinks.

Craig Leadley, Campden BRI's New Products and Technologies Manager, explains: "The aim of the SO2SAY project is to develop a strategy to make application of sulphur dioxide or its releasing salts unnecessary for almost all food products. This is an ambitious target, but could significantly affect the formulation and processing of a wide range of foodstuffs. An important requirement will be the unchanged sensory quality and shelf-life of products produced without sulphur dioxide treatment.

Three approaches will be investigated to allow the elimination of sulphur dioxide: enzyme inactivation to prevent enzymatic browning; development of plant extracts containing secondary plant metabolites high in antioxidative capacity (e.g. plant polyphenols) and antimicrobial activity; and processing and packaging under an oxygen reduced atmosphere."