Vitiva launches rosemary-based antioxidant range

The Slovenia-based firm said that a major advantage of the product, called VivOX, is that it is completely natural. This marks a departure from some existing microbial agents. Currently, many synthetic compounds such as nitrites, benzoates, sorbates and lactates are used in the marketplace for preventing microbiological spoilage in food. But there is a growing trend toward removing synthetic preservatives from foods due to their perceived side effects on human health. This has inevitably led to a growing demand to replace them with natural ingredients with antimicrobial properties. "VivOX is a breakthrough natural ingredient for preserving and preventing microbial damage in foods," said Ohad Cohen, CEO of Vitiva. "This powerful antioxidant opens up new opportunities for protecting food, yet enabling manufacturers to apply a 'clean' label." Vitiva claims that a number of in vitro studies have shown rosemary extracts possess strong antimicrobial properties, particularly against the microorganisms that known to cause food spoilage. It is especially effective against microbial organisms such as Listeria monocytogenes, Salmonella enteritidis, and Escherichia coli. "This is a good starting point for further testing in food systems," said Cohen. An article published in the September, 2006, Journal of Food Science described the potential of the antioxidant and antimicrobial effects of oil-soluble rosemary extracts VivOX 20 and VivOX 4 against lipid oxidation and microbial growth in vacuum-packed chicken frankfurters compared to a commercially available preservative and a control product made without additives. Vitiva said that the results expressed as APC (CFU/g) clearly showed both VivOX 20 and VivOX 4 possess antioxidant and antimicrobial properties that may make them suitable for meat applications in the food industry. The launch of the VivOX range comes on the back of strong sales, which grew in excess of 200 per cent for the first half the year. The natural extracts supplier, which specialises in antioxidants derived from the herb rosemary, is a private company and therefore does not disclose full financial results. But the reported 225 per cent sales growth for the first half of 2006 compared to the same period of 2006 following on from 250 percent growth in the first quarter is attributed to its strategy of organic growth in core business activities and geographic locations, with extending into new markets and applications. Traditionally rosemary has been considered as a flavour. But it is increasingly being used as an antioxidant, either to extend the shelf life of foods or to make processed meat and edible oils healthier.

Vitiva launches rosemary-based antioxidant range

Vitiva has launched what it describes as a powerful rosemary extract-based antioxidant that can be used in processed chicken and poultry products.

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