Natural food solutions for today’s discerning consumers include plant extracts that can be used in a variety of applications, including cured meats. Natural plant-based extracts can replace synthetically produced sodium nitrite and other antioxidants like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) that are commonly used to extend the shelf life of cured meats.

These plant extracts mimic the functionality provided by traditional synthetics. Celery, acerola and rosemary extracts have proven especially useful in developing natural formulations for products that appeal to consumers looking for clean-label foods.