The food industry is slowly moving away from chemical preservatives, like nitrites in meats, due to health concerns. This has prompted researchers in Spain and the US to explore yeast and nitric oxide (NO), respectively, as natural preservatives to extend meat shelf life. In this episode of the Xtalks Food Podcast, Sydney talks about the potential health risks of nitrites and discusses two nitrite alternatives: yeast and NO. Scientists in Spain and the US are pioneering these alternatives to chemical preservatives in meat, which could revolutionize how the meat industry extends meat shelf life and ensures food safety. The team wonders how these nitrite alternatives could impact the taste of meat but commends these scientists for studying substitutes.

Twitter: https://twitter.com/XtalksFood