Fish are especially susceptible to degradation because of their high content of unsaturated fatty acids. Food firms generally control this tendency through thermal processing techniques, like cooling, freezing and sterilization.
But the Slovenian extracts firm says it has tweaked its Inolens ingredient to provide them with an alternative.
And while the strong taste and odour and green colour of rosemary would normally make the herb unsuitable for this purpose – especially given that fish can have a delicate flavour – the firm says that its product has been deodorised so as not to have the same impact on sensory qualities.
CEO Ohad Cohen said that this means six times more of the Inolens 4 extract can be used than normal rosemary extract, thereby upping the anti-rancidity action.
The ingredient is available in oil-soluble and water-soluble forms, and Vitiva says it can be injected into the fish, or applied by dry tumbling, or mixing with spices and marinades.
In September last year Vitiva said it had added new production lines to its natural extracts facility, giving it 70 per cent more capacity, and hinted that it was considering acquiring another company so it can support demand with a second facility.
The Slovenian company counts its Inolens, Vivox and Aquarox brands of rosemary extracts as its major growth promoters, with recently launched versions aimed at uses in meats, omega oils, pate and frying oils.
However it is also eyeing opportunities in other extracts, such as high-purity lutein, and expects the new capacity to help ease its way into new markets.