Abstract
Modern consumers demand foods that are processed without synthetic additives and preservatives. The term “clean label” has been adopted to describe such food products. The global market for clean label products reached $180 billion in 2020. Reasons for this increased demand for clean label food products include health, environmental, and societal concerns. Consumers seem to be particularly skeptical of food ingredients used in processed foods that they do not know or ingredients they know as belonging to refined foods. Therefore, various technologies have been developed over the past decade, enabling the food processors to manufacture clean label food products. This includes high pressure-based food manufacturing technologies, active packaging, and natural antimicrobials, pigments, and other functional ingredients derived from plant and animal sources. Functionality as well as safety have been investigated to guarantee the technologies’ applicability to the food industry. Sensory profile (appearance, aroma, taste, and texture) and shelf life both contribute to food quality. While some of natural ingredients have been demonstrated to be safe and efficient, others might be less effective. Opportunities for healthy, sustainable processing are viable, yet challenges do occur and should be addressed by current and future food scientists and engineers.
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Acknowledgments
Authors would like to acknowledge financial support received by The Ohio State University (USA) from USDA National Institute of Food and Agriculture grant 2018-67017-27914. The consumer survey was performed with the funding available for the course “FOOD393 Practicum” at Lincoln University (New Zealand). Authors thank Molly Davis, The Ohio State University for her assistance with proofreading the manuscript. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University and Lincoln University is implied.
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Balasubramaniam, V.M., Lee, J., Serventi, L. (2023). Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean Label Foods. In: Serventi, L. (eds) Sustainable Food Innovation . Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-031-12358-0_12
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