The global food and beverage sector is witnessing a shift toward processed and ultra-processed products, fuelled by urbanization, changing lifestyles, and demand for convenience and extended shelf life. As supply chains lengthen and food products travel farther, oxidation of lipids, flavors and nutrients—becomes a central concern for manufacturers. Antioxidants such as Butylated Hydroxytoluene (BHT) are widely used to prevent rancidity, preserve color and flavor, and maintain nutritional quality. Alongside rising disposable incomes and increased consumption of fatty, ready-to-eat, baked, fried and packaged snacks, regulatory bodies are increasingly attentive to food safety and stability. These dynamics are key drivers for the global BHT market., For instance,