Driven by consumer demand for natural products, and the increasingly complex food safety regulatory landscape, the food industry has been looking for alternative preservatives or new applications of the more traditional preservatives to enhance value as well as assure safety. In this symposium recent trends in the use of traditional and novel preservatives will be explored, with emphasis on acid and acidified foods. Topics will include the more recent use of preservatives to enhance food safety; technological innovations to deliver antimicrobials such as package coatings; natural alternatives such as compounds extracted from plants or other natural sources, protective cultures, fermentates and purified fermentation-based antimicrobials. The symposium will wrap up with a discussion on labeling of these new and often novel compounds.

Presentations