Syensqo webinar preview: Unleashing the power of rosemary extract for natural shelf life extension

The evolving landscape of food preservation highlights why extending shelf life without sacrificing product quality or consumer trust is challenging for many across the food industry. As a result, many food developers are looking at the comparisons between synthetic versus natural antioxidant approaches amid tighter regulations and rising demand for clean label solutions.

Syensqo believes rosemary extract is a versatile and effective option for this purpose. Recent studies in edible oils and processed meats have shown that rosemary extracts can support maintaining sensory quality, extend freshness, and meet transparency expectations. 

Speaking to Food Ingredients First ahead of its webinar, titled “Natural shelf life solutions: unlocking the power of Rosemary Extract,” Qing Wang, technical business development manager at Syensqo, shares insights into the powerful ingredient and sheds light on what listeners will learn from the presentation. 

How does rosemary extract compare to traditional synthetic antioxidants in terms of efficacy, versatility, and regulatory compliance across different food categories?

Wang: Rosemary extract is recognized for its strong antioxidant properties, primarily through the action of its phenolic compounds. While synthetic antioxidants like BHA, BHT, and TBHQ have traditionally set the benchmark for oxidative stability, numerous studies demonstrate that Rosemary Extract can match or even surpass their efficacy in certain applications.

Rosemary Extract is highly versatile, functioning effectively in a wide range of food matrices, including edible oils, processed meats, bakery products, and snacks. Its natural origin also allows it to align with clean label trends, which is a significant advantage over synthetic counterparts.

The authorized usage levels, functionality (flavor and/or antioxidant), and food categories can vary by region, so manufacturers must ensure compliance with local regulations. In contrast, some synthetic antioxidants face stricter limitations or consumer-driven phase-outs.

What specific mechanisms allow Rosemary Extract to prevent oxidation, and how do these impact flavor, color, and overall shelf life in practical applications?

Wang: Rosemary extract, rich in phenolic compounds such as carnosic acid, exhibits a dual antioxidant mechanism by donating hydrogen atoms to neutralize free radicals and chelating metal ions that catalyze oxidative reactions. This dual action offers several important benefits in food applications: it preserves flavor by inhibiting lipid peroxidation, thereby maintaining the original taste and preventing the development of rancid or off-flavors; it maintains color by stabilizing pigments, particularly in meat and poultry products, which helps reduce discoloration and preserve visual appeal; and it extends shelf life by minimizing oxidative degradation, resulting in improved product stability and longevity.

Which food sectors have seen the most measurable benefits from switching to natural antioxidants like rosemary extract, and what lessons can be applied across the industry?

Wang: Rosemary extract has been particularly effective in stabilizing vegetable oils and fats, significantly delaying rancidity and extending shelf life. In processed, cured, or cooked meats, it not only prevents lipid oxidation but also helps retain color and flavor, often outperforming synthetic antioxidants.

The successful adoption in these sectors underscores the importance of optimizing extract concentration, ensuring uniform distribution, and validating sensory impacts. These best practices can be adapted to other categories seeking to transition to natural antioxidants.

Are there formulation challenges when integrating rosemary extract into products, and how can manufacturers overcome them while maintaining consumer trust?

Wang: Integrating rosemary extract into clean label formulations raises three practical considerations. First, at higher use levels, it can impart herbal or slightly bitter notes; opting for deodorized or highly purified grades helps mitigate these sensory effects. Second, because the extract is predominantly lipophilic, its functionality can be limited in aqueous systems. By leveraging emulsifiers, rosemary extract can successfully be incorporated into an aqueous system while maintaining its antioxidant properties, and it is critical to select a suitable approach based on the product matrix and desired sensory requirements. 

Third, its inherent color may influence the appearance of lightly colored foods. In practice, combining rosemary extract with other natural antioxidants can provide synergistic protection, allowing lower inclusion rates and helping preserve the desired flavor and visual profile.

What emerging trends or innovations in natural preservation are shaping the future of clean label ingredients, and how can brands position themselves as leaders in this space?

Wang: Emerging trends and innovations in natural preservation are shaping the future of clean label antioxidants by driving both functionality and consumer trust. Brands are increasingly exploring synergistic blends, such as combining rosemary extract with other plant-based antioxidants like green tea and tocopherols, to deliver more robust protection and efficacy. At the same time, advanced delivery systems, including encapsulation and nanoemulsion technologies, are enhancing the stability, bioavailability, and overall performance of these natural solutions. 

Furthermore, clean label certification and transparent sourcing practices are becoming key differentiators in the marketplace, as third-party verifications reassure consumers about authenticity and safety. By embracing these advancements and positioning themselves at the forefront of innovation, brands can strengthen credibility, appeal to health-conscious consumers, and establish themselves as leaders in the clean label antioxidant space.

Furthermore, it is the responsibility of the food business operator to ensure the appropriate use of rosemary extract in food applications in compliance with the local regulations.

The webinar is scheduled to be broadcast on October 2, 2025. You can register for it here.