Preservatives
Preservatives are food additives used to protect food products from spoilage caused by microorganisms such as bacteria, yeast, and mold, as well as chemical deterioration.
They are essential for extending shelf life, maintaining food safety, and reducing product waste across virtually every food category.
What Are Food Preservatives?
Food preservatives work by inhibiting or killing microorganisms, slowing enzymatic reactions, or preventing oxidative and chemical changes that lead to spoilage.
They can be antimicrobial, antifungal, or antioxidant in nature, and are used either alone or in combination for broader spectrum protection. Preservatives are carefully regulated and must be used within approved limits for each food category.
Our Preservatives Product Range
Form: Powder / Granules
Applications: Cheese, bakery, beverages, dried fruits, sauces, wine, fruit products Function: Antifungal, antimicrobial, mold and yeast inhibitor
Note: Most widely used preservative globally; effective at low concentrations; active in slightly acidic conditions
Form: Powder / Granules
Applications: Cheese, bakery, beverages, wine, fruit juices, sauces, dressings, dairy Function: Antifungal, antimicrobial, mold and yeast inhibitor
Note: Water-soluble salt of sorbic acid; easier to handle and dissolve than sorbic acid; most popular form in food production
Form: Powder
Applications: Cheese, bakery, fruit products
Function: Antifungal, antimicrobial
Note: Calcium salt of sorbic acid; used where sodium and potassium content must be minimized
Form: Powder
Applications: Margarine, beverages, fruit products
Function: Antimicrobial, antifungal preservative
Note: Calcium salt of benzoic acid; low solubility compared to sodium benzoate
Form: Powder / Granules
Applications: Bread, bakery products, flour tortillas, cheese, meat products
Function: Antifungal, mold inhibitor, rope inhibitor in bread
Note: Effective against mold and Bacillus species in bakery; does not inhibit yeast at normal usage levels
Form: Powder / Granules
Applications: Bread, rolls, tortillas, pizza bases, cakes, pastry
Function: Antifungal, mold inhibitor, rope inhibitor
Note: Most widely used preservative in bread and bakery; calcium-based; preferred over sodium propionate in many markets
Form: Powder / Granules
Applications: Beverages, fruit juices, carbonated drinks, sauces, pickles, jams, condiments
Function: Antimicrobial, antifungal preservative
Note: Most effective at low pH (below 4.5); widely used in acidic food and beverage products
Form: Powder / Flakes
Applications: Beverages, fruit products, pickles, sauces, margarine
Function: Antimicrobial, antifungal preservative
Note: Active form of benzoate preservatives; converted to sodium benzoate in water
Form: Powder
Applications: Beverages, fruit juices, sauces, dressings
Function: Antimicrobial, antifungal preservative
Note: Potassium-based alternative to sodium benzoate; suitable for sodium-reduced formulations
Form: Powder
Applications: Bakery, cheese, meat products
Function: Antifungal, mold inhibitor
Note: Potassium-based alternative to calcium and sodium propionate
Form: Liquid
Applications: Bread, bakery, animal feed, cheese
Function: Antifungal, mold and rope inhibitor Note: Base acid for all propionate salts; used in liquid dosing systems in industrial bakeries
Form: Powder / Granules
Applications: Cured meats, ham, bacon, sausages, hot dogs, pâtés, smoked fish Function: Antimicrobial (anti-Clostridium botulinum), color fixative, flavor development agent
Note: Critical for safety in cured meat products; prevents botulism; used in combination with sodium nitrate; strictly regulated with defined maximum usage levels
Form: Powder / Granules
Applications: Dry-cured meats, hard salami, fermented sausages, cheese
Function: Slow-release nitrite source, antimicrobial, color fixative
Note: Used in long-curing products where nitrite needs to be released slowly over time
Form: Powder
Applications: Cured meats, meat products Function: Antimicrobial, color fixative
Note: Potassium-based alternative to sodium nitrite; used in sodium-reduced cured meat formulations
Form: Powder / Granules
Applications: Dry-cured meats, fermented sausages, cheese rind treatment
Function: Slow-release nitrite source, antimicrobial, color fixative
Note: Traditional curing salt ingredient; used in artisan and long-matured meat products
Form: Powder / Granules
Applications: Beverages, fruit juices, carbonated drinks, sauces, pickles, jams, condiments
Function: Antimicrobial, antifungal preservative
Note: Most effective at low pH (below 4.5); widely used in acidic food and beverage products
Form: Powder
Applications: Wine, dried fruits, fruit products, seafood, potato products
Function: Antimicrobial, antioxidant, anti-browning agent
Note: Releases sulfur dioxide in solution; allergen declaration required above threshold
Form: Powder / Solution
Applications: Wine, beverages, fruit products, seafood, starch processing Function: Antimicrobial, antioxidant, bleaching agent
Note: More acidic than sodium sulfite; faster SO2 release
Form: Powder / Granules
Applications: Wine, dried fruits, fruit juices, seafood, potato products, beer
Function: Antimicrobial, antioxidant, anti-browning agent
Note: Most widely used sulfite preservative; releases SO2 in acidic conditions; allergen declaration required
Form: Powder / Granules
Applications: Wine, fruit juices, dried fruits, brewing
Function: Antimicrobial, antioxidant, fermentation control
Note: Potassium-based alternative to sodium metabisulfite; widely used in wine industry
Form: Powder
Applications: Wine, cider, fruit products Function: Antimicrobial, antioxidant preservative
Note: Low solubility; slower release of SO2 compared to other sulfites
Form: Powder
Applications: Processed cheese, dairy products, canned foods, meat products, pasteurized liquid egg
Function: Natural antimicrobial peptide; active against Gram-positive bacteria including Listeria and Clostridium
Note: Natural preservative produced by fermentation of Lactococcus lactis; heat-stable; clean-label friendly
Form: Powder / Suspension
Applications: Cheese surface treatment, dry sausage casings, bakery surface application Function: Natural antifungal; inhibits mold and yeast on product surfaces
Note: Applied by dipping, spraying, or incorporation into coatings; does not penetrate into the food matrix; natural origin
Form: Powder
Applications: Cheese (Edam, Gouda, Grana Padano), wine, meat
Function: Natural antimicrobial enzyme; inhibits Clostridium tyrobutyricum in cheese
Note: Derived from egg white; prevents late blowing defect in hard cheese; allergen declaration required (egg)
Form: Liquid
Applications: Pickles, sauces, mayonnaise, dressings, bread, condiments
Function: Antimicrobial, preservative, acidulant
Note: Active component of vinegar; effective against bacteria, mold, and yeast in acidic products
Form: Liquid (80% solution)
Applications: Fermented foods, dairy, meat, beverages, dressings, bakery
Function: Antimicrobial, acidulant, fermentation product
Note: Natural fermentation acid; inhibits pathogens including Listeria in ready-to-eat meat products
Form: Liquid / Powder
Applications: Cooked meat products, ready-to-eat meats, poultry, seafood
Function: Antimicrobial, humectant, flavor enhancer
Note: Sodium salt of lactic acid; highly effective against Listeria monocytogenes; often combined with sodium diacetate
Form: Powder
Applications: Cooked meats, ready-to-eat products, snacks, bakery Function: Antimicrobial, mold inhibitor, flavor agent
Note: Combination of sodium acetate and acetic acid; synergistic with sodium lactate for Listeria control in meat
Form: Powder / Anhydrous / Trihydrate
Applications: Bakery, snacks, meat products, sauces
Function: Acidity regulator, antimicrobial, flavoring
Note: Milder acetic acid carrier; used as preservative and flavor agent in chips and snack foods
Why Use Preservatives in Food?
Food Safety: Inhibits pathogens including Listeria, Salmonella, Clostridium, and mold species
Shelf Life Extension: Delays microbial spoilage and chemical deterioration
Waste Reduction: Reduces food losses at production, retail, and consumer level
Product Integrity: Maintains original taste, color, texture, and nutritional value
Distribution Flexibility: Enables longer transport and wider distribution windows
Cost Efficiency: Reduces returns, recalls, and production losses
Industries We Serve
Bakery & Bread Manufacturing
Meat & Charcuterie Processing
Dairy & Cheese Production
Beverages & Fruit Juices
Wine & Brewing
Seafood Processing
Sauces, Dressings & Condiments
Dried Fruits & Snacks
Ready Meals & Convenience Foods
Get in Touch
For product inquiry or sourcing requirement