For centuries before the medieval period, and for centuries afterward, human beings in all parts of the world used a variety of methods to preserve foods for later consumption.
There were two methods of food preservation using salts as a preservative. Dry-salting, where the meat or fish was buried in salt, and brine-curing, where meat was soaked in salt water. Each year households prepared tubs of a thick saline bath and undertook to preserve fresh meats for the coming winter. The problem was that any food preserved in salt had a constant salt taste.
Methods were therefore introduced to disguise the salty taste. Spices from the East were added to cooking recipes. These spices included pepper, cinnamon, cloves, and many others. Food was also served with a variety of sauces which disguised the salt taste.
The principle of food preservation was to treat food in such a way as to safely stop, or slow down, the spoilage of food. The preservation methods required the food to be sealed after treatment.
Fortunately today we have oxygen absorbing technology which makes things far easier for both manufacturers of food and also consumers of food.
Similarly how salt preserved food during the medieval times, oxygen absorbers perform the same function without the constant taste of salt.
Food preservation is key in safeguarding food from bacteria and extending product shelf life. Unfortunately, many manufacturers have in today’s world chosen chemical preservation over natural preservation. Kubepac is passionate about assisting food manufacturers in making the transition from chemical to natural food preservation.
Kubepac has many different strengths and sizes of oxygen absorbers that food manufacturers can use as a form of natural food preservation.
Natural food preservation has been around for years and we know it is extremely effective. There is no need to be relying on chemical food preservation.
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