212 Results Found

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...

The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pre...

Wine is one of the few food products not subject to mandatory nutritional labelling, except for alcohol content. As such, health-related characteristics might be inferred by attributes related to production methods and alcohol content. This research...

The 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 food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scienti...

The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat...

The global food industry is undergoing a major shift driven by increasing consumer demand for clean-label and naturally preserved foods. Fresh pasta is highly vulnerable to fungal damage because of its high water activity (aw > 0.85), typically ra...

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. The objective of the present work was to develop a vegan clean lab...

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceiv...

Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase it...

The increasing demand for sustainable and clean-label foods has intensified the search for natural preservatives that are capable of replacing synthetic additives. In this study, an exploratory assessment of two distinct spruce needle aqueous extract...

The increasing consumer demand for natural and sustainable food preservation methods has highlighted the potential of lactic acid bacteria (LAB) and their bioactive metabolites, particularly bacteriocins, as effective antimicrobial agents. This study...

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorg...

The objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their opinions regarding w...

Alternative proteins, such as microalgae proteins, have the potential to mitigate climate change impacts and foster sustainable development [...]

Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a too...

Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin oliv...

This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created...

This study investigated the incorporation of Salicornia perennans powder as a natural antioxidant and functional ingredient in cooked sausages, with the aim of improving product quality and promoting sustainable production strategies. The inclusion o...

This study evaluated the effect of incorporating chia seed gel powder (CSGP) as a natural, clean-label stabilizer on the physicochemical, functional, microbiological, microstructural, antioxidant, and sensory properties of probiotic low-fat yogurt (P...

Post-harvest losses of ‘Cruiser’ cantaloupe reach ~15% in arid regions of Mexico, representing substantial wasted water and embedded greenhouse-gas emissions. This study presents an open-access, low-temperature maceration protocol for con...

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 challenge...

In light of the fact that increasing consumer emphasis is being placed on the concepts of safety, health, and environmental protection, and that consumer groups are now attentive to the issues of “greenism” and sustainable development, th...

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 mor...

The demand for healthier, more natural, and sustainable foods has increased, which drives the development of clean label food products. The clean label trend is associated with developing food products with as few ingredients as possible, free of syn...

Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique defini...

Driven by the rising consumer demand for healthy, clean-label foods, the food industry is transitioning towards innovative conservation and quality control methods [...]

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. Therefore, other ingredients such as dough conditioners, crumb...

Driven by different motivations, we have seen a rise in the demand for “natural”, “preservative-free”, and “clean label” foods [...]

Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand...

Natural antioxidants align with consumer demand for clean-label, sustainable, and health-promoting food solutions. Artificial intelligence (AI) is enabling deeper understanding, more rapid screening, and new application modalities in food systems. No...

Deep networks can facilitate the monitoring of a balanced diet to help prevent various health problems related to eating disorders. Large, diverse, and clean data are essential for learning these types of algorithms. Although data can be collected au...

The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sector [...]

Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For th...

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by find...

Natural antioxidants have renewed value for human health and the food industry. Green labeling is becoming an important attribute for consumers and is impacting food processing and formulations. Clean label is another attribute that ranked third afte...

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availabilit...

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingred...

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (...

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamin...

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several...

Powdered oil ingredients are widely used across food, nutrition, and personal care industries, but they are typically produced through encapsulation technologies that involve multiple additives and stabilizers. These systems can compromise oxidative...

Beer production consumes significant amounts of water, energy, and raw materials, and results in the production of various by-products, including wastewater, brewers’ spent grain, yeast and hop. To lower its environmental footprint, by-products...

This study addresses the problem of agricultural waste utilization and nutrition for older adults by developing a food product based on a circular design approach. Pineapple core was used to produce a clean-label dietary powder without chemical or en...

Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace syn...

Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitab...

Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their “natural” and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 9...

At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspect...

Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is...

Manufacturers have been deeply involved in increasing the variety of dried fruits available in the market following consumer demand for healthy foods. It is essential to highlight that there is no daily recommended intake of dried fruits. The aim of...