Modeling Value of Natural Food Preservative Using an Example of Innovative Chitosan Orange Peel Complex

Abstract

The increasing awareness of the health hazards assisted with preservatives used in today's foods draws great attention to the complete food manufacturing chain. Research presented in this paper based on the author's successful development of the innovative natural food preservative applied in a meat product and the subsequent evaluation of its production in business models. The modeling of different quantities of both: currently used, nitrite based preservatives, and the developed chitosan orange peel complex, exposes slightly higher costs of the later one, as compared to nitrite based preservatives. The production rampup in Switzerland, Poland, Thailand and China differentiate by less than 20%, leaving room for the inclusion of intangible aspects in the final choice of the manufacturing location.