Relevant bibliographies by topics / Clean label foods

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Clean label foods'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Clean label foods"

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Ioana Cristina, Crivei, Crivei Luciana Alexandra, Cozma Andreea Paula, et al. "Food safety in the age of transparency: clean label products in the post- COVID-19 ERA." Scientific Papers Journal VETERINARY SERIES 66, no. 4 (2023): 45–52. http://dx.doi.org/10.61900/spjvs.2023.04.08.

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Clean-label products are defined as foods and beverages formulated with simple, natural, and familiar ingredients, instead of using artificial ingredients and additives. The clean label movement has gained popularity because of a rise in consumer demand for authentic, transparent, and healthier foods and beverages. In the post-COVID-19 era, the clean label trend has evolved considerably, indicating a shift in consumer preferences and demands. The COVID 19 pandemic has had a significant effect on consumer behavior, particularly regarding food safety and products with clear labels. According to
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Perpetuini, Giorgia, Pumnat Chuenchomrat, Valentin Pereyron, et al. "Microorganisms, the Ultimate Tool for Clean Label Foods?" Inventions 6, no. 2 (2021): 31. http://dx.doi.org/10.3390/inventions6020031.

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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 probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use m
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Uddin, Azhar, and R. Karina Gallardo. "Consumers’ willingness to pay for organic, clean label, and processed with a new food technology: an application to ready meals." International Food and Agribusiness Management Review 24, no. 3 (2021): 563–79. http://dx.doi.org/10.22434/ifamr2020.0127.

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Agri-food companies face the challenge that clean labels and organic are not possible for some processed foods – such as shelf-stable ready meals – with existing processing technologies. This study uses data collected via an online survey and estimates consumers’ willingness to pay for the attributes organic, clean label, and processed with a new food technology in a ready meal. Based on previous literature, one would expect that consumers who prefer a clean label would also prefer a product that is certified organic. However, it was found that consumers who frequently purchase ready meals, pr
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Kajzer, Monika, and Anna Diowksz. "The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking." Applied Sciences 11, no. 13 (2021): 6129. http://dx.doi.org/10.3390/app11136129.

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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 more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additiv
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Anjali, M. K., V. A. Aswathy, M. A. Farzana Beegum, and P. K. Abidha. "Revolutionizing Food Quality and Safety: Recent Advances in Clean-Label Technology." European Journal of Nutrition & Food Safety 16, no. 10 (2024): 76–91. http://dx.doi.org/10.9734/ejnfs/2024/v16i101558.

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The rising incidence of foodborne illnesses and scandals, coupled with heightened consumer awareness of the negative impacts of artificial ingredients, has driven a significant shift toward clean label products—foods defined by simple, recognizable ingredients and minimal processing. This review provides a comprehensive analysis of clean label technology, exploring its historical evolution, key definitions, applications, and current market trends. It also examines consumer behavior toward clean label products and the marketing strategies employed by brands to foster transparency. Drawing on 61
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Santos, Cristiana, Anabela Raymundo, Juliana Botelho Moreira, and Catarina Prista. "Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production." Applied Sciences 15, no. 5 (2025): 2686. https://doi.org/10.3390/app15052686.

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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 synthetic additives, and with ingredients that customers understand and consider healthy. Yogurt is a fermented food with numerous health benefits, and is an excellent source of proteins, vitamins, and minerals. However, yogurt may contain chemical additives (including preservatives) that concern consumers as they are associated with potential health
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Barbosa, Joana, and Paula Teixeira. "Biotechnology Approaches in Food Preservation and Food Safety." Foods 11, no. 10 (2022): 1391. http://dx.doi.org/10.3390/foods11101391.

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Fernandes, Fabiano A. N., Sueli Rodrigues, and César Ozuna. "Editorial on the Special Issue “Non-Thermal Technologies in Food Science”." Processes 12, no. 12 (2024): 2862. https://doi.org/10.3390/pr12122862.

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Khunsee, Att, Jiraphat Kaewsritong, and Khongsak Srikaeo. "Clean label approach for condiment sauces: A case in Thai style sauces." Multidisciplinary Science Journal 6, no. 12 (2024): 2024255. http://dx.doi.org/10.31893/multiscience.2024255.

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Clean label food which contains fewer synthetic chemicals, shorter ingredient lists, and minimally processed ingredients, drives extensive attention from both industries and consumers. Clean label food products have gained popularity in the food market recently. This study employed both scientific and strategic techniques to address the issues regarding approaches for clean label implementation in Thai style condiment sauces. The quality and safety parameters of four popular condiment sauces were evaluated. Results suggested that all four condiment sauce samples can be classified as high acid
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Grant, Ar'quette, and Salina Parveen. "All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging." Journal of Food Protection 80, no. 4 (2017): 540–44. http://dx.doi.org/10.4315/0362-028x.jfp-16-146.

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ABSTRACTThe poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accuracy. Consumers are increasingly demanding that their foods be minimally processed and contain compounds that are easily read and recognized, i.e., products must be clean labeled. The purpose of this review is to briefly describe several natural antimicrobial agents that can be incorporated into poultry processing. These compounds and their essential oils were included in this mini-review because they are gener
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Dissertations / Theses on the topic "Clean label foods"

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Rahman, Md Mahfuzur. "An Initiative to Clean Label: Can We Replace Dough Strengtheners in Bread Formulations." Thesis, North Dakota State University, 2018. https://hdl.handle.net/10365/28734.

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Dough strengtheners are the most common and largest group of chemicals used in bread formulations. This study evaluated the capability of hard red spring (HRS) wheat flour to replace commercial dough strengtheners in bread production. Doughs were prepared by blending different percentages (10%, 20%, 30% and 40%) of four different HRS wheat flours with hard red winter (HRW) wheat flour. In addition, doughs were prepared by adding ten commercially available additives with HRW wheat flour to compare the dough strengthening ability of HRS wheat flour. All the HRS wheat flour blends had significant
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Monié, Aurélie. "Lipolyse enzymatique de triglycérides pour la fabrication de matrices alimentaires dans le cadre d'une stratégie "clean- label"." Thesis, Toulouse 3, 2021. http://www.theses.fr/2021TOU30289.

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Dans cette thèse, nous avons voulu explorer des voies dites "clean-label" qui permettraient d'intégrer des mono- et diglycérides d'acides gras (MDGs ; E471) dans des matrices alimentaires. En effet, les fabricants cherchent des solutions pour remplacer les additifs obtenus par voie de synthèse tout en gardant les mêmes fonctionnalités dans les produits alimentaires. L'utilisation d'auxiliaires technologiques, comme les enzymes, entre parfaitement dans la démarche de produits plus respectueux du consommateur et de l'environnement ; c'est-à-dire "clean-label". Ainsi avec une lipase mise en conta
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Tang, Peipei. "Petunidin Derivatives from Black Goji and Purple Potato as Promising Natural Colorants, and Their Co-pigmentation with Metals and Isoflavones." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1523911769211136.

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Crona, Elna, and Nathalie Johnsson. "Jämförelse av olika konserveringsmedel genom belastningstest i ett flytande livsmedel." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20949.

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Inledning En tredjedel av den mat som produceras i världen slängs (United Nations Development Programme [UNDP], 2020) och de livsmedelsförstörande mikroorganismerna är ett vanligt förekommande problem och en bidragande orsak till det globala matsvinnet (Snyder & Worobo, 2018). Livsmedelsindustrin använder därför olika hurdletekniker för att minimera risken för tillväxt av förskämningsorganismer (Snyder & Worobo, 2018). En strategi för att kontrollera om olika hurdletekniker uppfyller sitt syfte är att utsätta ett livsmedel för ett belastningstest. Syfte Syftet med studien var att genom
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鄭中漢. "The Development and Research on the Clean Label Foods." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/43243585949536125323.

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CHEN, CHIEN-HUA, and 陳建樺. "The Study on Consumer's Antecedents of Purchasing Intention for Clean Label Food." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/encch6.

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碩士<br>中州科技大學<br>保健食品系<br>106<br>The whole world has at some point been affected by the presence of issues related to food safety and imitation foods, which is further exacerbated by the fact that a plethora of unfamiliar food additives that are of great health concern to consumers have appeared. Governments all over the world are adopting ever stricter packaging and labeling regulations that require complete disclosure of ingredients on packaging labels. Due to the emerging trend of consumer aversion to foods containing artificial ingredients and gravitation towards food products containing si
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LIN, YA-LING, and 林雅苓. "The Study of the Impact of Lifestyles and Values on Consumer’s Attitude toward Clean Label Food." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/fkuh94.

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碩士<br>亞洲大學<br>經營管理學系碩士在職專班<br>105<br>Taiwan consumers’ trust in food products is getting lower and lower due to the food safety scandals in recent years. In order to restore the confidence of consumers, food manufacturers have launched the "clean label" concept, which stands for natural ingredients with no artificial ingredients and chemicals, to insure every consumer can eat safe and healthy. In fact, the concept of clean label food arose from Europe and gradually took shape in Taiwan. The aims of this study are to understand attitudes of domestic consumers for the clean label food and identi
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Ou, Yi-Jun, and 歐怡君. "A Study on Consumers'' Perceptions of Food Additives and Willingness to Pay for Clean Label Food Products－A Case Study of Dried Tofu." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/7ap825.

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碩士<br>國立臺灣大學<br>政治學研究所<br>105<br>With the increase in health awareness and food safety scandals, food safety issue is one of people most concerned topics, which warrant further investigation. Health and safety become consumer priority choice, and they resistant food additives in Taiwan.On the other hand, many countries consumers also dislike food additives, turn to be choose more organic and natural food. Under this circumstance, clean label spring up and rise in Europe, using clean label to understand how many kinds of food additives contain in product, then help them choose less food add
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Books on the topic "Clean label foods"

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Galanakis, Charis M., ed. The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0.

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Galanakis, Charis M. Age of Clean Label Foods. Springer International Publishing AG, 2022.

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Age of Clean Label Foods. Springer International Publishing AG, 2023.

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Brehm, Barbara A. Food Labels. ABC-CLIO, LLC, 2019. http://dx.doi.org/10.5040/9798400652691.

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This book provides an approachable introduction to food labels. While aimed primarily at teens and young adults, it is a valuable tool for anyone who wants to better understand what food labels are really saying and make healthy food choices. How accurate is the Nutrition Facts Panel, and who decides what information goes on it? Why don't all foods have nutrition or ingredient information? How can you tell if a product is organic, non-GMO, or ethically produced? Are words such as "all-natural" and "light" on packaging meaningful or just clever marketing? Food Labels: Your Questions Answered, a
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Hoogenkamp, Henk. Global Transition: Food Marketing - Plant Protein Nutrition - Food Processing - Cell-biotechnology - Food Security - Healthcare - Socio-economic Dynamics - GMO - Clean Label - Lifestyle & Wellbeing. Independently Published, 2019.

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Book chapters on the topic "Clean label foods"

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Riaz, Sana, Usman Amin, and Abid Aslam Maan. "Natural Emulsifiers as Clean Label Ingredients." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_2.

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Quiles, Amparo, Empar Llorca, Gemma Moraga, and Isabel Hernando. "Clean Label Foods with Reduced Fat Content." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_4.

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Nikoo, Mehdi, and Hassan Ahmadi Gavlighi. "Natural Antioxidants and Flavorings for Clean Label Foods." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_3.

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Rana, Areeba, Waqar Ahmed, Saima Naz, et al. "Recent Advances in Oleofoam Stability and Its Application." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_5.

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Cano-Lamadrid, Marina, Juan Miguel Valverde, Leontina Lipan, Ángel Antonio Carbonell-Barrachina, and Esther Sendra. "Introduction." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_1.

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Siddiqui, Shahida Anusha, Maximilian Julius Pahmeyer, Mohammad Mehdizadeh, Andrey Ashotovich Nagdalian, Natalya Pavlovna Oboturova, and Ahmed Taha. "Consumer Behavior and Industry Implications." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_7.

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Rana, Areeba, Waqar Ahmed, Saima Naz, et al. "Recent Advances in Oleofoam Stability and Its Application." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_5.

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Siddiqui, Shahida Anusha, Maximilian Julius Pahmeyer, Mohammad Mehdizadeh, Andrey Ashotovich Nagdalian, Natalya Pavlovna Oboturova, and Ahmed Taha. "Consumer Behavior and Industry Implications." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_7.

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Cano-Lamadrid, Marina, Juan Miguel Valverde, Leontina Lipan, Ángel Antonio Carbonell-Barrachina, and Esther Sendra. "Introduction." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_1.

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Khan, Abdul Waheed, Ume Roobab, Kainat Shehzadi, Muhammad Inam-Ur-Raheem, and Rana Muhammad Aadil. "Clean Label Interventions in Active and Intelligent Food Packaging." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_6.

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Conference papers on the topic "Clean label foods"

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Kurćubić, Vladimir S., Slaviša Stajić, Nikola Stanišić, et al. "CREATION OF SYNERGISTIC PHYTOCOMPLEXES: POTENTIAL OF CIRCULAR ECONOMY TO SOLVE TODAY’S CHALLENGES." In 3rd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy in Čačak, 2025. https://doi.org/10.46793/sbt30.48vk.

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Plant material (agri-food by-products and weeds) can be an attractive ingredient or supplement (coctail of synergistic phytocomplexes) for the enrichment or fortification of „clean label“ food or other products. Phytocomplexes can be applied as natural additives in various semi-industrial or industrial processes, thus included in circular economy (CE) with the protection of public health, the environment and the economy. CE supports the development of a sustainable ecosystem, effective consumption of resources, i.e. reducing waste generation through recycling and reuse. The basis of progress l
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Kurćubić, Vladimir, Slaviša Stajić, Nemanja Miletić, et al. "„CLEAN LABEL“ MEAT PRODUCTS – HOW TO GAIN CONSUMER CONFIDENCE?" In XXVII savetovanje o biotehnologiji. University of Kragujevac, Faculty of Agronomy, 2022. http://dx.doi.org/10.46793/sbt27.443k.

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There is no common and objective definition of clean label food. „Clean label’’ trend has influence the food industry to reveal on clearly way and with simply understanding show presence or absence a certain ingredient or additive, if the food produced by a „eco-friendly” approach. A review of recent studies on clean label movement worldwide report about important facts for scientific and economic community in development countries, like Serbia.
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Lee, Andrew, and Divek Nair. "Clean label food protection strategies: Dual functional and synergistic food preservation system with DuraShieldTM natural food protection blends." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fkjz7869.

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Oxidation and microbial spoilage are two major factors that limit the shelf-life of food products. The oxidative reaction results in off aroma, off flavor, and product discoloration in certain instances while microbial spoilage leads to objectionable by-product formation, visible microbial growth, and potential food safety risks. Temperature variations, extended distances of distribution, and demand for cleaner labels have all contributed to an increased risk of food spoilage in both minimally processed and ready-to-eat products. DuraShield Food Protection Blends are scientifically proven to b
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S.A.C, Madhusanka, Rathnayake K.K.H.M, and Mahaliyanaarachchi R. P. "Impact of Traffic Light Food Labelling on Consumer Awareness of Health and Healthy Choices of the Pointof-Purchase." In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1001.

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Sri Lanka introduced colour coding for sugar, salt &amp; fat regulations, which was enforced from the 1st of June 2019. It is the latest food labelling regulation in Sri Lanka. Over the years of consumer studies, even though few studies have studied the impact of food labels on consumer purchase decisions, there is not enough evidence on traffic light food labelling system and its impact on health and healthy choices of the point-of-purchase. Hence, this research study on the impact of colour coding regulation on consumer’s buying decisions with special reference to Western Province, Sri Lanka
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Lu, Henna. "Savoury snacks: How to improve their quality and shelf life by using naturally derived food additives?" In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/weto2808.

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Baked and fried snacks (such as crackers and potato crisp) are popular savory snacks globally. Due to the consumer demand for healthy and clean label snacks, most of these savoury snacks are prepared by using natural ingredients and healthy oils (or fats) with a low degree of saturation. Nevertheless, the lower the degree of saturation in the oils, the higher the risk of lipid oxidation. For this reason, snacks are susceptible to lipid oxidation and consequently affect their stability. The use natural food ingredients (naturally derived additives such as antioxidants) could help to extend the
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Culler, Mitchell, Eric Decker, and Ipek Bayram. "Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsey3101.

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Industry attempts to meet consumers' clean label demands by removing synthetic antioxidants (e.g. EDTA) frequently result in deleterious effects on oil quality, causing the formation of toxic oxidation derivatives as well as off-flavors and aromas. Thus, there is an urgent need for novel and natural antioxidant systems. For example, after becoming oxidized, α-tocopherol can be recharged to its active form by phosphatidylethanolamine (PE) for increased efficacy. Unfortunately, plant-based lecithin is mostly phosphatidylcholine (PC), which lacks the amine group necessary to recharge tocopherol.
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Zhang, Jingnan, Bovie Hong, Mehdi Abdollahi, Marie Alminger, and Ingrid Undeland. "Lingonberry Press-cake Inhibits Lipid Oxidation During Ph-shift Processing of Herring Co-products and Subsequent Ice Storage of Recovered Protein Isolates." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ztsa6947.

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Lipid oxidation has been reported as a problem when recovering functional proteins from herring filleting co-products using the pH-shift method. Motivated by the wish for clean label and sustainable development within the food industry, we have earlier shown good oxidation-inhibiting potential when adding 30% (dw/dw) of seven different antioxidant-containing underutilized materials including agricultural/shellfish side streams and seaweeds, both during processing and during subsequent ice storage of protein isolates. Lingonberry press-cake has been recognized as the most promising. However, at
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Zdrilić, Ivica, Ivan Župan, and Fiona Dadić. "Utjecaj oznaka izvornosti na povećanje kvalitete i prepoznatljivosti lokalnih proizvoda." In Kvaliteta-jučer, danas, sutra (Quality-yesterday, today, tomorrow), edited by Miroslav Drljača. Croatian Quality Managers Society, 2021. http://dx.doi.org/10.52730/jsbs5369.

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Sažetak: Kvaliteta proizvoda jedan je od glavnih kriterija stjecanja kompetitivnih prednosti u odnosu na konkurenciju. Pri tome oznake kvalitete mogu biti način komuniciranja između proizvoda i kupca. Više istraživanja provedenih među potencijalnim kupcima je pokazalo kako su ispitanici spremni platiti više za proizvod koji im nudi veću kvalitetu. Uvođenjem oznaka zemljopisnog podrijetla potiče se ruralno gospodarstvo te tako pridonosi povećanju prihoda poljoprivrednika te zadržavanju stanovništva u udaljenim područjima i područjima s otežanim uvjetima gospodarenja. Na taj se način povećava i
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