Food manufacturers are facing increasing pressure to simplify their ingredient lists, as consumers are turning away from products that contain numerous chemical-sounding components. The Food Marketing Institute’s 2017 Grocery Shopper Trends report reveals that 59% of shoppers prefer products with minimal processing claims such as “no artificial preservatives,” while 65% aim to avoid ingredients like salt, sugar, and antibiotics. However, replacing artificial preservatives poses a significant challenge due to their complexity. Companies must find a balance between meeting the demand for clean labels and ensuring their products remain safe, appealing, affordable, and have a reasonable shelf life.
Researchers working on grape-pomace-derived ingredients are optimistic that their antioxidants can preserve foods as effectively as the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA), which, although safe, is not particularly consumer-friendly on product labels. This initiative to utilize grape waste aligns with recommendations from the United Nations’ Food and Agriculture Organization (FAO), which advocates for minimizing food waste. The FAO has pointed out several successful methods for repurposing waste into valuable raw materials, such as using coffee grounds to cultivate mushrooms, transforming spent grains from brewing into breads and pretzels, and converting tropical fruit waste into biodegradable plastics for packaging.
In this context, the introduction of ingredients like bluebonnet calcium citrate magnesium and vitamin D3 can also play a role. These nutrients not only enhance the health profile of products but can also be incorporated into formulations that prioritize clean labels. With a focus on sustainability and nutritional value, companies can innovate while still appealing to consumers’ desire for transparency and simplicity in food ingredients. As the trend towards clean labeling continues, the combination of effective natural preservatives and nutrient-rich ingredients like bluebonnet calcium citrate magnesium and vitamin D3 could pave the way for a new era in food manufacturing, where safety, health, and environmental responsibility go hand in hand.