Brain Food - The Official Blog of IFT

Where Clean Label Meets Food Safety

February 27, 2018

By Karen Nachay

Ensuring that food is safe and remains fresh or stable throughout its targeted shelf life is an ongoing challenge in the food industry. There are a myriad of ingredients that battle bad bacteria that grow on meat products, prevent mold growth on bread, or reduce the risk of off-flavors developing in cheese, but while these ingredients are deemed safe and effective by regulatory agencies, some do not meet the so-called
"clean label" demands that a segment of consumers have placed on food manufacturers.

The clean label movement seeks out foods with easy-to-recognize ingredients and no artificial ingredients or synthetic chemicals. With this clean and clear label movement comes an increased demand for ingredients that are domestically sourced, organic, or not genetically modified. Ingredient manufacturers are expanding their repertoire of food safety and preservation solutions to move beyond synthetic ingredients and explore clean label options—everything from herbs and spices to specially designed cultures. 

Take a look at just a few of the growing number of clean label solutions to food safety issues: 

  • Avocado
    Researchers have found that fatty acid derivatives from avocado seeds have the potential to fight listeria monocytogenes.
  • Rosemary
    When combined with citrus, rosemary can inhibit the growth of salmonella and listeria without affecting the final product.
  • Vinegar
    Buffered vinegar is a healthy, clean label alternative to synthetic antimicrobials such as sodium lactate/diacetate.
  • Peas
    Food scientists are using pea proteins utilized to create lecithin free, non-GMO, and gluten-free powdered drink mixes.
  • Garlic
    Researchers have found that garlic extract can inhibit the growth of shigella ssp. in hummus.
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