Tag: Chemical preservation

Did you know that up to 22% of fruits and vegetables are lost post-harvest due to spoilage? The answer to what chemical makes fruit last longer lies in understanding and controlling the natural ripening process with modern science and technology.

The U.S. Food and Drug Administration (FDA) sets a maximum concentration of 0.1% by weight for sodium benzoate in foods and beverages. This standard helps to ensure the safe and effective usage rate of sodium benzoate preservative, a critical detail for manufacturers and consumers alike, impacting product stability and safety.