Synerox 4 is intended to extend the shelf life of meat, with the company claiming the treated meat product can stay fresh for almost 200 hours when stored at 4 degrees Celsius.
Vitiva says this is up to 10 times longer than a control sample that does not contain any ingredients for fat rancidity protection.
Synerox 4 also helps maintain the original taste and microbiological stability, according to the Slovenian extract producer.
The ingredient can be used in fresh meats, salami and other non-thermally processed meat products.
The name Synerox is derived from the words 'synergy', 'rosemary' and 'antioxidants'.
The formula combines natural extracts with antioxidant properties, therefore providing health benefits as well as a clean-label alternative to chemical additives such as sodium ascorbate and sodium erythorbate.
Ohad Cohen, CEO at Vitiva, said the product is designed to improve on other natural preservatives that are on the market, such as green tea extract.
"We have run market trials with a number of our customers in the industry, resulting in successful implementation of the formulation in fresh meat applications," said Cohen .
"We plan to introduce it for all meat producers worldwide."
Vitiva has produced Synerox 4 in response to the growing trend towards removing synthetic preservatives due to their perceived side effects on human health and the increasing demand for natural, clean label products.
As well as being free from genetic modification, it is vegetarian and allergen-free.
Cohen said: "Vitiva is constantly working with meat processors to provide effective natural solutions based on rosemary extract.
This is a powerful, yet natural, formulation that provides a triple defence for fresh meat and meat products."
Synerox 4 is a ready-to-use formulation, which can blend easily with ingredients such as minced meat, spices, salt and dry blends.
Vitiva was established in the early 90s and offers advanced application-specific formulations of natural extracts with antioxidant properties.
The company has been expanding its production facilities considerably this year.
In September, it added new production lines to its natural extracts facility, giving it 70 per cent more capacity, and is considering acquiring another company so it can support demand with a second facility.
This is not the first time Vitiva has developed its extracts for use in the meat industry.
In March this year, it launched another ingredient on the Synerox line with an oil-based formulation aimed at extending the shelf life of high-fat meat products such as chilled pâtés.