Fermentation, acidification, moisture and oxygen control—are all ancient and traditional food preservation methods civilizations have relied on to extend the longevity of foods and beverages. From lactic acid fermentations of produce (such as kimchi and sauerkraut), to fermenting of dairy (cheese, yogurt, etc.), to the curing and smoking of fish and meat are all proven, effective methods and technologies humans have relied on through the ages to alter the intrinsic properties of foods and extend their consumability.
Food processors are reaching into old methods of preservation and also looking to understand and implement modern technologies and ingredients, especially sustainable, plant derived options, while exploring plant based derivatives into the natural preservation space to keep labels as clean as possible.