Joanna Cosgrove12.09.09
In the ever-increasing quest for healthy foods, more and more consumers are shunning foods laden with chemical additives and preservatives in favor of what they perceive to be cleaner, greener foods. But just because a food is greener doesn’t always make it cleaner, as evidenced by the massive spinach E. coli disaster a few years ago. The concept of naturally-derived preservatives has been an evolving area of focus for researchers at the University of Alberta who recently discovered a compound in mango pits that appears to hold some promise in the realm of natural food preservation.
“Finding alternatives to current food preservatives is an ongoing, important area in food science and preservation,” explained Dr. Michael Gaenzle, a professor in the department of Agricultural, Food and Nutritional Science at the University of Alberta. “It’s a major focus in the department and an obvious area of study because you’d like to replace chemical preservatives and/or improve the safety of foods without damaging them, and that cannot be improved by current methods.”
Dr. Gaenzle has studied natural food preservatives
“Finding alternatives to current food preservatives is an ongoing, important area in food science and preservation,” explained Dr. Michael Gaenzle, a professor in the department of Agricultural, Food and Nutritional Science at the University of Alberta. “It’s a major focus in the department and an obvious area of study because you’d like to replace chemical preservatives and/or improve the safety of foods without damaging them, and that cannot be improved by current methods.”
Dr. Gaenzle has studied natural food preservatives
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