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1. What is your opinion on the use of chemical preservatives as food additives in food products?

In my opinion, Chemical preservatives play a significant role in extending the shelf life of food products by inhibiting microbial growth and maintaining quality. However, their use is often a topic of debate. On the positive side, preservatives like sorbates, benzoates, and nitrates effectively reduce food waste and enhance food safety. On the other hand, excessive or inappropriate use may raise concerns about potential health risks, such as allergic reactions or long-term effects from synthetic compounds.

From a consumer perspective, there is increasing demand for transparency and cleaner labels, pushing manufacturers to explore natural or less synthetic alternatives. Overall, while chemical preservatives are valuable tools, they should be used judiciously, balancing efficacy and safety.

The best chemical preservative I recommend is sorbic acid (or its salts like potassium sorbate).

Example of Food Using Sorbic Acid:

Cheese

Yogurt

Baked goods

Beverages (juices, soft drinks)

Advantages of Sorbic Acid:

✔ Effective Against Molds & Yeasts – Extends shelf life by preventing spoilage.

✔ Mild & Safe – Recognized as safe (GRAS) by FDA and widely accepted in the food industry.

✔ Does Not Affect Taste or Odor – Unlike some preservatives, it doesn’t alter the sensory properties of food.

✔ Works at Low Concentrations – Effective even in small amounts, reducing health concerns.

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2. The technology in food preservation is always evolving. Based on the videos and other references you searched, how would you recommend the best chemical preservation method to be used? You can explain with example(s) and the advantages in term of (but not limited to) efficiency, safety, environmental effect, cost and customer's satisfaction.

Among the various chemical preservation methods, the use of natural antimicrobials, such as organic acids and plant-based extracts, represents an ideal modern approach. For example Using Organic Acids in Food Preservation. Organic acids, such as lactic acid in meat products or citric acid in beverages, are widely used due to their dual function of preserving flavor and inhibiting microbial growth.

Advantages:

Efficiency: These compounds are highly effective against a broad spectrum of bacteria and fungi. For example, lactic acid is effective against Listeria monocytogenes.

Safety: Naturally occurring in food, they are perceived as safe and align with consumer preferences for natural additives.

Environmental Impact: Organic acids are biodegradable and derived from renewable sources, minimizing their ecological footprint.

Cost: Production of organic acids can be cost-effective, especially when derived from fermentation processes.

Customer Satisfaction: As consumer demand for clean-label products increases, natural preservatives enhance marketability and trust.

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