Clean label is a popular choice among consumers. Emma Schofield of Mintel says that consumer perception is what drives clean label. The consumer doesn’t know whether the ingredient is artificial or natural. She told FoodNavigator 2022.
The term “clean” is not legally defined, but it generally refers to products without many preservatives and additives.
Heather Morris, co-founder and CEO of beverage company SHFoodie, said at the Last month, the Bread and Jam Festival was held in London.. The demand for products with clean labels is increasing.
She said clean label can be defined differently by different people. However, it is generally defined as the absence of artificial flavors, colors, sweeteners, preservatives, and genetically modified organisms (GMOs). This can mean the absence of synthetic flavors, colors, sweeteners, and preservatives.
The challenges of creating a beverage with a longer shelf life and a clean label are different than those of creating a beverage without a clean label.
What are the main challenges in developing a beverage with a longer shelf life and a clean label?
Clean label ingredients are often less sustainable than their artificial counterparts and have a shorter shelf life. This can be a challenge when combining a long shelf life with a clean label. Microbial growth is a major challenge in a “clean label” product.
These ingredients are more affected by weather fluctuations. Natural variations in crops are possible because they are natural. “We all know how weather can impact crops.”
Without additives, oxidation occurs even more frequently. The oxidation process affects the flavors, colors and nutritional values of foods. Morris said oxidation is common, especially for beverages.
It can also be helpful to consider regulatory compliance when moving from traditional ingredients to those with clean labels. As we move away from ingredients with e numbers and testing, we need to ensure that natural preservatives are legal in the countries where they will be used.
What ingredients increase shelf life?
Artificial sweeteners like aspartame, which is a synthetic sweetener, have been linked to adverse health effects. SaccharinYou can also learn more about the following: Xylitol. Many consumers prefer to use natural ingredients.
Some natural ingredients can help extend the shelf life of products, despite their difficulty. For example, sugar preserves jams and preserves for many years (the name is a clue).
Vitamin C is a natural antioxidant that helps preserve the color of fruit juices. Morris also suggested that rosemary extract might inhibit acidity.
It is useful to keep in mind the PH. The PH of pasteurized beverages should not exceed 3.5. For beverages produced by high pressure processing (HPP), the PH should be at least 4.2.
Morris advised his audience to also check the microbial count of ingredients before putting them in a product. By choosing ingredients that have a low microbial count and a long shelf life, you can avoid adding artificial preservatives.
How can you improve the shelf life of your products?
The production method is just as important for extending shelf life as the ingredient.
HPP This is an approachIt uses pressure instead of heat to destroy microorganisms and to break down cell walls to prevent them from multiplying. Food, taste and texture are not affected.
Morris said it is often used to cool products like smoothies or cold-pressed juices. She has also seen this product used in the past for other products, such as guacamole and coconut water. She said it can give a product an average shelf life of 60 days. After this application, the product should be refrigerated.
Treat products using light instead of heat
Pasteurization is a similar process. Without heat. Lyras, a Dutch technology company, has created a method called raslysation, which was originally known as “cold pasteurization.” It uses ultraviolet light instead of heat to kill bacteria in milk.
Unlike HPP, which does not heat, ultra-high temperature (UHT) uses a lot of heat. It is most commonly used to sterilize milk and plant-based beverages. By heating water to about 135 degrees Celsius for just a few seconds, between 1 and 8 seconds. It can extend the shelf life of non-acidic foods up to 12 months.
Pasteurization is a widely used technique that uses heat to destroy bacteria. A product can have a shelf life of 12 months after pasteurization.
Temperature control is important for some ingredients. Vitamin C is a good example of a food that can be damaged by heat. Morris advised that if pasteurization or ultra-high temperature (UHT) is used, it is important to choose ingredients that will not be as affected by heat.
What packaging increases shelf life?
The final step in choosing packaging is choosing the best ingredients for your product and processing it efficiently.
Morris explained to the audience that cans offer an excellent level of protection against light, which is known to cause some products to degrade. Some labels and bottles have UV protection to protect the product from sunlight.
Morris said: "It's not just sunlight." If you're not careful when products are displayed on supermarket shelves and bright lights shine on them, they can become paler than each other. UV-protected labels are a good way to prevent colour fading.
Some factories may also inject nitrogen into the space between the lid and the liquid in the can to prevent oxygen from passing through. This prevents the liquids from oxidizing.
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