The canning of fruits and vegetables was used to keep fresh produce edible through the long, harsh winters. Otherwise, harvested food would be lost to spoilage. Pickling vegetables made them last longer. Curing meats did the same. Turning fruits into jams and marmalades kept them viable for longer periods. Preservatives are additional ingredients manufacturers work into formulations with very small amounts to combat spoilage.
Some preservatives have been deemed suspect sensitizers in the human biosphere, and have been added to lists of ingredients limited or prohibited in certain States. However, not all preservatives are sensitizers or harmful in small quantities. In fact, not using preservatives can allow harmful bacterial growth in the products we trust. Without preservatives, we would encounter greater danger of harmful infections and product spoilage.
Using preservatives in products yields freshness. Applying the correct preservation system will maintain product performance and safety. Please reach out to our team for more information.