Synthetic Antioxidants Face Scrutiny in the U.S. as Looming Bans Continue

Recent changes in the regulatory landscape have made it more important than ever for food manufacturers to identify clean label alternatives to synthetic antioxidants, such as Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT).

You may wonder, why do we need antioxidants? And would it be better to just remove them entirely? The short answer is no, antioxidants help keep foods fresher for longer. And manufacturers can switch to clean, label-friendly, options that provide the same oxidation protection as synthetic antioxidants. 

What are Antioxidants?

In simplest terms, antioxidants are molecules that significantly delay or prevent lipid oxidation. 

Antioxidants work to:

• Significantly delay or prevent oxidation
• Help maintain fresh appearance and color
• Lengthen shelf life

Synthetic Antioxidants Face Scrutiny in the U.S

Traditional antioxidants, such as synthetic ingredients BHA and BHT, have been subject to increased scrutiny from both consumers and legislators. Several states are actively considering or have already enacted bans on BHA and BHT for use in human food, including California, West Virginia, Indiana, Illinois, Louisiana, Texas, and Florida.^1,2,3,4

While synthetic antioxidants such as BHA have been considered Generally Recognized as Safe, or GRAS, by the FDA since the 1950s⁵, consumers are starting to fear these ingredients could be harmful to their health. While the FDA recommends BHA at usage rates no higher than 0.02% of fat or oil content in food, and as low as 50 ppm in food packaging materials,⁶ consumers would prefer to avoid these ingredients entirely.

This poses significant challenges for manufacturers who are using these products to help keep their food products fresher for longer periods of time. Which allows consumers to keep larger quantities of food on hand for longer periods of time.

With bans looming in multiple states, food brands need to be diligent to find label friendly alternatives to continue providing high quality products that last as long as they did with synthetics. Fortunately, Kemin Food Technologies has been supplying rosemary extract for over 20 years that can work just as effectively as synthetic antioxidants.⁷

Plant-Derived Extracts offer an Answer to Consumer and Legislative Demands

A number of plant extracts have been shown to ensure appealing color and flavor from processing plant to kitchen counter. There has been a recent increase in the demand for naturally derived antioxidants to help extend shelf life in the face of on-going synthetic ingredient bans.

With the growing demand for products that are minimally processed and have consumer-friendly ingredient statements. Processors have a couple of options to achieve both. Plant-derived extracts such as rosemary and green tea, have been proven very effective in maintaining color and flavor of foods. These extracts can help preserve the appearance, taste and quality of food products without negatively impacting flavor, color, and odor profiles. Find my solution --> 

Proven Clean Label Shelf Life Solutions

FORTIUM® A is a line of acerola extract-based curing accelerator or shelf-life solutions designed for maximum effectiveness against color degradation. Acerola cherry powder delays both lipid and myoglobin oxidation, thereby delaying the onset of color loss and maintaining the desirable color and quality of meat products.

FORTIUM® R is a complete line of rosemary extract-based antioxidants designed for maximum effectiveness against color and flavor degradation. It is also available in organic varieties, under our CA-FORT™ brand, providing additional label appeal.

FORTIUM® RGT is a versatile combination of rosemary and green tea extracts that helps extend the shelf life of foods. This blend provides superior oxidation protection without negatively impacting flavor, color and odor profiles. When treated on an equal cost basis, a rosemary and green tea extract combination is a more effective label-friendly solution than rosemary or green tea extracts alone.⁸

The Antioxidant Experts at Kemin

When it comes to foods, clean label antioxidant solutions are not one size fits all, so an integrated approach is an important component of their successful implementation.

It is important to work with a supplier with an experienced technical team who understands the synergies of food ingredient behaviors, as well as the interaction with their packaging materials. Kemin offers manufacturers technical expertise and protein knowledge to answer production challenges, while providing customized shelf-life solutions. 

References

1. https://www.ewg.org/news-insights/news/2025/03/interactive-map-tracking-state-food-chemical-regulation-us
2. https://patch.com/florida/southtampa/fl-senator-seeks-ban-9-food-additives-cites-cancer-risks
3. https://natlawreview.com/article/texas-senate-approves-two-bills-aimed-artificial-food-additives
4. https://www.foodsafetynews.com/2025/03/west-virginia-becomes-first-state-to-pass-sweeping-ban-on-artificial-food-dyes/
5. https://www.sciencedirect.com/science/article/pii/S0273230021000271
6. https://www.ncbi.nlm.nih.gov/books/NBK590883/
7. Internal study, TL-18-00063
8. Michael Fielding, “Kemin Rosemary, Green Tea Extract Blend Outperforms Rosemary Extract Alone”, http://www.meatingplace.com/Industry/TechnicalArticles/Details/63855, February 1, 2016. 

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