Marinade

A marinade is a seasoned liquid, typically containing oil, acid (like vinegar or citrus juice), and flavourings such as herbs and spices, used to soak food before cooking. The purpose is to tenderise the food and impart flavour. Marinades can be homemade or commercially produced.

Manufacturers use marinades to enhance the taste, texture, and moisture content of foods, particularly meats, poultry, fish, and plant-based alternatives. They help to tenderise tougher cuts of meat and add a desirable smoky, spicy, or herbaceous flavour profile. Marinades are commonly found in ready-to-cook meals, skewers, steaks, and vegetarian or vegan protein products.

Marinades are typically complex mixtures of ingredients, and their health implications depend on the specific components used. Ingredients like salt and sugar, often found in marinades, should be consumed in moderation as part of a balanced diet, according to NHS and SACN guidance. Some flavourings or colourings used in marinades may be authorised food additives, which have been evaluated by EFSA. The overall health impact is related to the entire food product and dietary pattern, rather than the marinade in isolation.