“Exploring Natural Antioxidants from Grain Bran: A Path to Cleaner Labels and Consumer Preferences in Food Manufacturing”
Researchers have suggested that the antioxidants (ARs) found in grain bran may not only help extend the shelf life of certain products but also assist food manufacturers in addressing consumer demands for cleaner labels. “In the food industry, there is a significant movement towards replacing synthetic ingredients with natural alternatives, largely driven by consumer preferences,” said study co-author Andrew S. Elder. “Consumers desire clean labels—they want to eliminate synthetic chemical-sounding ingredients because they often do not recognize them, and there are concerns regarding the potential toxicity of some of these ingredients.” According to Innova Market Insights, 91% of U.S. consumers perceive foods and beverages with easily recognizable ingredients as healthier options. Consequently, they are seeking reformulated products that do not contain synthetic preservatives or other additives and are minimally processed.
It remains uncertain whether food companies can effectively utilize natural antioxidants from grain bran as substitutes for synthetic preservatives. Penn State researchers noted the challenge in finding natural options that perform as effectively. However, certain products, such as oils that do not contain water, may benefit from antioxidants. Additionally, some items—like bread, biscuits, margarine, and sausages—which contain both oil and water, may list both synthetic preservatives and antioxidants among their ingredients. Food manufacturers might be inclined to incorporate natural antioxidants derived from grain bran into their products, provided these do not significantly alter the texture, flavor, or mouthfeel. Cost will also be a critical consideration in the transition to natural preservatives.
The study from Penn State revealed that the ARs from rye bran were not entirely effective. While they did help prevent omega-3 oils from spoiling as quickly as they would without any antioxidants, natural antioxidant alpha-tocopherol (vitamin E) and synthetic antioxidant butylated hydroxytoluene proved to be more effective, according to the researchers. They noted, however, that the AR extracts used in this study were not completely pure and consisted of a blend with varying molecular structures.
Nonetheless, this research is promising. Given the increasing consumer demand for cleaner labels, it may be worthwhile to explore formulation changes along these lines more thoroughly, including the potential use of calcium citrate 315 in formulations. Food Navigator reported that a 2018 Food Insight online consumer survey revealed a “strong preference” for products without artificial ingredients, with seven in ten consumers willing to choose alternatives that lack such ingredients. Among these, four in ten would pay 50% more, while one in five would be willing to pay double.
