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Sustainability and usage of Ingredients for Food Preservation

Kingsley Moore*

Department of Food and Nutrition, University of Sao Paulo, São Paulo, Brazil

*Corresponding Author:
Kingsley Moore
Department of Food and Nutrition, University of Sao Paulo, São Paulo, Brazil E-mail:

Received: 27-Feb-2023, Manuscript No. JFPDT-23-92648; Editor assigned: 01-Mar-2023, Pre QC No. JFPDT-23-92648 (PQ); Reviewed: 15-Mar-2023, QC No. JFPDT-23- 92648; Revised: 22-Mar-2023, Manuscript No. JFPDT-23-92648 (R); Published: 31-Mar-2023, DOI: 10.4172/2321-6204.11.1.002

Citation: Moore K. Sustainability and usage of Ingredients for Food Preservation. RRJ Food Dairy Technol. 2023;11:002

Copyright: © 2023 Moore K. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Visit for more related articles at Research & Reviews: Journal of Food and Dairy Technology


In recent years, there has been a growing interest in the development of novel and safe ingredients for use in the food industry. These ingredients offer a range of benefits, including improved food safety, sustainability, and nutritional value. With the rise in consumer awareness, higher incomes, and new lifestyles, there is an increasing demand for innovative and safe food products all year round. This has led to the development of novel food technologies, which are important for food security, safety, and sustainability. However, these new technologies often face resistance from consumers who are hesitant to accept them. In this article, we will analyse the benefits and challenges of novel and safe ingredients in the food industry [1].

Benefits of novel and safe ingredients

One of the main benefits of novel and safe ingredients is improved food safety. Many of these ingredients have been developed to address specific food safety concerns, such as the growth of harmful bacteria or the presence of allergens [2]. For example, carrageenan is a natural ingredient that is used as a stabilizer and thickener in a wide range of food products. It has been extensively studied and is considered safe for human consumption. Its use helps to prevent the growth of harmful bacteria and ensures that food products are safe for consumers.

Another benefit of novel and safe ingredients is improved sustainability. The valorization of food waste and byproducts has become a major subject of research in recent years. By using these waste materials to produce new ingredients, the food industry can reduce its environmental footprint and improve the sustainability of the food chain. For example, brewers' spent grain, which is a byproduct of the beer brewing process, can be used to produce high-protein flour that can be used in a variety of food products [3].

Novel and safe ingredients also offer the potential for improved nutritional value. Many of these ingredients are developed to provide specific nutritional benefits, such as increased fiber or protein content. For example, pea protein is a novel ingredient that has gained popularity in recent years due to its high protein content and sustainability credentials. It is a plant-based protein that can be used as a meat substitute in a range of food products.

Challenges of novel and safe ingredients

While there are many benefits to the development and use of novel and safe ingredients, there are also a number of challenges that must be addressed. One of the main challenges is consumer acceptance. Novel ingredients can be perceived as unnatural or unfamiliar, which can lead to resistance from consumers [4]. The food industry must address these concerns by providing information and education to consumers and engaging with them in a transparent and open manner.

Another challenge is regulatory approval. Novel food technologies must undergo rigorous testing and approval processes before they can be brought to market. This process is often lengthy and expensive, which can be a barrier for Small and Medium-sized Enterprises (SMEs) and startups. The food industry must work with regulatory agencies to streamline the approval process and reduce barriers to entry. Finally, there is a challenge of cost. Novel and safe ingredients often require significant investment in research and development, as well as the acquisition of specialized equipment and facilities. This can be a barrier for SMEs and startups, which may not have the resources to compete with established companies. The food industry must work to reduce the cost of innovation and provide support for SMEs and startups.


In conclusion, novel and safe ingredients provide significant benefits to the food industry. They improve food security, food safety, and sustainability, and provide new and exciting flavors and textures. However, the food industry must address the challenges of consumer acceptance, regulatory approval, and cost in order to fully realize the potential of these technologies. By working together with consumers, regulatory agencies, and other stakeholders, the food industry can ensure that novel and safe ingredients are developed and brought to market in a responsible and sustainable manner.