Natural Preservatives for Food

Natural Preservatives for Food by Manzoor Ahmad Shah is a concise, practical guide for anyone seeking safe, effective ways to extend shelf life using nature’s own solutions. Clear, authoritative and grounded in food science, this book draws together traditional wisdom and modern applications to help chefs, small-scale producers and food technologists make informed choices.

You’ll find approachable explanations of plant extracts, essential oils, fermentation by-Books and enzymatic methods, with an emphasis on safety, sensory impact and regulatory considerations. Real-world examples show how natural preservatives perform in different matrices—dairy, baked goods, meat and ready-to-eat Books—so you can match strategy to product needs. The writing balances technical accuracy with hands-on guidance, making complex topics accessible without sacrificing depth.

Especially useful for artisan food entrepreneurs and R&D teams in regions from South Asia to Europe and North America, this work highlights locally available ingredients and culturally relevant techniques. It also addresses trends in clean-label demand, sustainability and consumer expectations, equipping readers to meet market and regulatory pressures.

Whether you’re reformulating a product, developing new lines, or simply curious about safer alternatives to synthetic additives, this book offers actionable insights and practical tips. Add Natural Preservatives for Food to your professional library to improve product quality, extend shelf life naturally and respond confidently to today’s clean-label market. Order your copy today and start preserving food the smarter, natural way.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.