A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and/or an antioxidant.

A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and/or an antioxidant.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressurethe latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a torrefacto effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressurethe latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a torrefacto effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.