Preserving foods with potato peels: Industry-relevant validation and first regulatory assessment of a new natural antioxidant

Potato peels, a byproduct from the food processing of potatoes (fries, flakes, chips, etc.), are a raw material resource that can be used for better goods. This is because peels are a rich source of antioxidants, natural compounds in plants to protect against harmful UV radiation and reactive compounds like oxygen radicals. In foods, we also need to add antioxidants to protect and preserve the unsaturated fats from turning rancid and foul in contact with air. Today, several different synthetic compounds are used in processed foods to prevent oxidation of fats and oils. However, there is a growing concern about the safety of using them. The food industry, authorities, and consumers want to replace many synthetics with natural alternatives. There are, though, few such certified products available on the market. The Peel Preserve project, having a clear sustainability goal, will show if an extract made from industrial potato peels can function as a preservative and replace some of the additives used today. Three food processors will test the potato peel antioxidant in their products and execute internal and external assessments of the effect. However, a crucial requisite for adopting potato antioxidants as a new additive in foods is that it can be approved for use by the European Food Safety Authority (EFSA) and granted an E-number. The project will initiate the lengthy multistep approval process. In parallel, a business model and necessary technology protection will be developed. If the industry, following testing of the potato antioxidant, considers it a suitable replacement at a competitive price, and EFSA approval is likely, this may open for commercialization of a natural plant-based product to the benefit of both consumers and the environment. INN University is behind the Peel Preserve project in collaboration with Nofima and Klosser Innovation.