After all, if you make muffins at home, you’re not adding sodium benzoate, potassium sorbate or calcium propionate. Why are they in the package of muffins at the store? But most of those ingredients are there to keep food fresh, safe, and enjoyable to eat—just like the preservation techniques people have relied on for generations. (By the way, those preservatives in the muffins prevent mold and bacteria, extending the muffins’ shelf life!)
Preserving food isn’t new; it has a long history. People have used methods like canning, curing, smoking, and salting for centuries to keep food from spoiling. But these traditional methods can come with risks—like spoilage if a can or jar isn’t sealed properly—and they can sometimes change the taste, texture, or quality of food. Modern preservatives build on these age-old practices, allowing food to stay safe and fresh without compromising quality. To learn more about different preservation methods, scroll to the bottom of the page.
Take Vitamin C, for example—a natural preservative that keeps orange juice fresh. Without preservatives, many of the foods we rely on would spoil before reaching our plates, leading to more food waste and higher costs at the store.
Preservatives also make it possible to safely transport foods over long distances. For example, without preservatives, some foods like Greek olives or imported cheeses would spoil before they could reach North American grocery shelves. And in the same way that organic farming alone couldn’t meet global food demands, preventing food spoilage with modern preservatives helps ensure a steady, affordable supply of safe food for a growing population.
Food additives and preservatives are carefully regulated and essential for maintaining a safe, stable food supply. When you see these ingredients on a label, you can feel confident that they’re there to help, not harm. Their purpose is to keep food fresh and nutritious, allowing you to enjoy a variety of safe and affordable options.
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