Foods, 2021 Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations.
Maite Cristina Alava Vargas +1 more
doaj +8 more sources
Clean Label Alternatives in Meat Products [PDF]
Foods, 2021 Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in
Gonzalo Delgado-Pando +3 more
doaj +8 more sources
Clean-label alternatives for food preservation: An emerging trend [PDF]
Heliyon, 2023 Consumer demand for natural or 'clean-label' food ingredients has risen over the past 50 years and continues growing. Consumers have become more aware of their health and, therefore, insist on transparency in the list of ingredients.
Kanika Chauhan, Alka Rao
doaj +6 more sources
Development of a Clean Label Mayonnaise Using Fruit Flour [PDF]
Foods, 2023 Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients.
Maria Rocha Vieira +3 more
doaj +9 more sources
Microorganisms, the Ultimate Tool for Clean Label Foods? [PDF]
Inventions, 2021 Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring ...
Giorgia Perpetuini +17 more
doaj +5 more sources
Clean Label Approaches in Cheese Production: Where Are We? [PDF]
FoodsThe Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the
Jaime Fernandes +6 more
doaj +6 more sources
Clean Label Trade-Offs: A Case Study of Plain Yogurt [PDF]
Frontiers in Nutrition, 2021 Consumer demand for clean label has risen in recent years. However, clean label foods with simple and minimalistic ingredient lists are often expensive to produce and/or may possess less desirable sensory qualities.
Sara Maruyama +2 more
doaj +4 more sources
Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink [PDF]
Ultrasonics SonochemistryThe consumer demand for sustainable, nutrient-rich, and clean-label beverages is growing rapidly, so there is an urgent need to meet this demand. In response, the present study introduced the new concept of clean-label functional foods and beverages. The
Kashmala Chaudhary +7 more
doaj +4 more sources
Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat [PDF]
Foods, 2023 While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on ...
Ingrid Weigel +4 more
doaj +2 more sources
The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking
Applied Sciences, 2021 The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more ...
Monika Kajzer, Anna Diowksz
doaj +3 more sources