Abstract oxidation is one of the most common problems within the food industry, as it reduces the shelf life of fresh products by a considerable margin. In order to address this unavoidable problem, food manufacturers have increasingly started adding antioxidants to stabilize free radicals and enhance color stability. While there is a host of synthetic antioxidants available, the demand for natural antioxidants to prevent oxidation damage, particularly in the meat sector, is expected to witness considerable growth during the assessment period. This is projected to drive the antioxidant market during the forecast period. Moreover, looming skepticism over synthetic antioxidants is largely due to its catastrophic effects on human health.