The food and beverage industry has witnessed booming growth in the last few decades. Much of it is attributed to the development of manufacturing and preservation technologies that greatly influence the quality and integrity of products. Food preservation, in particular, is important as the products once manufactured are to be stored and transported far and wide before they reach the consumer. Here are some modern commercial food preservation techniques that are being used to prevent spoilage and contamination of products in this industry.

  1. Filtration

Primarily used in the production, purification and preservation of beverages, soft drinks, beer and juices, filtration is efficacious for removing microorganisms from liquids. This method is considered even better than pasteurization for such beverages as it preserves them without affecting their original flavors at all.

  1. Vacuum Packing

Vacuum packing, as the name suggests, is used to pack food products by eliminating the air from the package. It may also involve decrease in oxygen levels and increase in carbon dioxide levels in the package as the latter increases the shelf life of foods and prevents spoilage.

  1. Refrigeration

Packaged food can be protected from microbial growth by refrigerating it to the temperatures range of -2-16 degree Centigrade, depending on the nature of the product. Consistently low temperatures are needed for storing the foods effectively. Manufacturers and suppliers should trust only reputed providers such as to maintain strict temperature control.

  1. Dehydration and Freeze-Drying

Another temperature control technique for preserving delicate food items is dehydration and freeze drying. Mainly used for vegetables and pasta, this technique involves reducing the temperatures to the freezing levels while dehydrating (drying) the products to curb microbial growth.

  1. Canning

Canning is one of the most widely used food preservation methods used commercially in the F&B industry. Under this technique, products are canned and heated to such an extent that endospores are completely eliminated from them. The cans are then cooled rapidly and sealed to store the food safely. Though this method is usually effective, it can finish the vitamin content of the food and reduce its nutritional value.

  1. Pasteurization  

Like canning, the pasteurization technique also involves heating of the items to a temperature that destroys the disease-causing microbes. However, it is better than the former because it has a minimal impact on the texture and nutritional value of the food. Milk is the example of a perishable food item that is usually preserved with this method.

  1. Food Preservatives

Food preservatives, organic and inorganic, are widely used as commercial preservatives in the food and beverage industry. The choice of the preservative totally depends on the food item to be preserved and their interaction with each other. The key is to select one that does not affect the quality of the product and keeps it safe for an optimal time period.

The purpose of food preservation is clear- to ensure that the products remain safe while they are in the supply chain and reach the consumer in an excellent shape. As a seller, you should take this expense as a business investment because it has a direct impact on your reputation and consumer trust.