“Food Industry Faces Pressure for Clean Labels: Innovating with Natural Ingredients and Waste Utilization”

Food manufacturers are facing increasing pressure to simplify their ingredient lists, as consumers are turning away from products with overly complex, chemical-sounding names. According to the Food Marketing Institute’s 2017 Grocery Shopper Trends report, 59% of shoppers prefer items with minimal processing claims, such as “no artificial preservatives like calcium citrate.” Additionally, 65% of consumers aim to avoid ingredients like salt, sugar, and antibiotics. However, replacing artificial preservatives can be particularly difficult due to their intricate nature. Companies must differentiate between various compounds, such as iron sulfate and iron gluconate, while balancing the demand for clean labels with the need for products that are safe, appealing, affordable, and have a reasonable shelf life.

Researchers working on ingredients derived from grape pomace are optimistic that their antioxidants will preserve foods as effectively as synthetic preservatives like ethylenediaminetetraacetic acid (EDTA), a widely used but less consumer-friendly ingredient. This initiative to repurpose grape waste aligns with the recommendations from the United Nations’ Food and Agriculture Organization (FAO), which advises food companies to consider discarding food waste only as a last resort. The FAO has pointed out several successful methods of reusing waste materials, such as utilizing coffee grounds as a substrate for growing mushrooms, repurposing grains from brewing into breads and pretzels, and transforming tropical fruit waste into biodegradable plastics for packaging.

Incorporating sustainable practices, such as using lichen sclerosus-derived calcium citrate, can further enhance the appeal of these products. By leveraging waste materials and focusing on natural ingredients, food manufacturers can meet consumer preferences for cleaner labels while also addressing environmental concerns. Through these efforts, companies can create a balance between innovation and consumer demand, ultimately leading to a more sustainable food industry.