CLEAN-LABEL ANTIOXIDANTS
TO REPALCE BHA & BHT
NATURAL OXIDATION CONTROL IN MEAT APPLICATIONS
Meat applications are highly vulnerable to lipid oxidation, which drives rancidity, off-flavors,
and color fading and ultimately shortens shelf life. For decades, traditional antioxidants such as
BHA and BHT helped control oxidation. However, tightening regulations and growing demand
for clean-label products are pushing processors toward natural alternatives.
CLEAN-LABEL BENEFITS
Flavor Protection
Helps reduce rancidity and warmed-over flavor (WOF).
Label-Friendly Positioning
Supports clean, consumer-friendly ingredient statements.
Color Stability
Helps protect fresh meat color by reducing oxidative fading.
Regulation-Ready
A clean-label option as states move to restrict BHA & BHT.
PERFORM WITHOUT COMPROMISE
THE BHA / BHT CONVERSION CHALLENGES
• Standardization is difficult: antioxidant effectiveness depends
on the specific food matrix.
• Predictability Has Limits: Antioxidant performance is influenced by fat content, pH, and moisture, requiring formulation-specific solutions.
• Fine-tuning is required: natural antioxidants deliver effective,
clean-label protection when properly formulated.
THE PROVEN OXIDATION CONTROL PERFORMANCE
NaSure 52 delivered performance equivalent to the BHA/BHT control over 20 days at 5°C, providing clean-label color stability.
THE NASURE® ADVANTAGES
Supports
extended shelf life
Sustainability
Impact
Consumer
Friendly
Clean Label
Solution
HOW WE PARTNER WITH CUSTOMERS
• Transparency — we share information openly and align on priorities.
• Technical Collaboration — together our teams solve problems and uncover opportunities.
• Data-Driven Decisions — recommendations backed by testing, validation, and measurable results.
• Long-Term Value — we focus on sustainable improvements, not one-time purchases
When technical expertise and customer insight come together, better outcomes follow.