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.
Researchers have found that fatty acid derivatives from avocado seeds have the potential to fight listeria monocytogenes.
When combined with citrus, rosemary can inhibit the growth of salmonella and listeria without affecting the final product.
Buffered vinegar is a healthy, clean label alternative to synthetic antimicrobials such as sodium lactate/diacetate.
Food scientists are using pea proteins utilized to create lecithin free, non-GMO, and gluten-free powdered drink mixes.
Researchers have found that garlic extract can inhibit the growth of shigella ssp. in hummus.
The ever-growing selection of plant-based milk alternatives provides plenty of choice, but consumer preference comes down to taste, texture, and nutritional profile.
For people consciously working to reduce their sugar intake, but having trouble resisting the temptation of a sweet treat, swapping table sugar for a sugar substitute could help.
As we continue to explore the connection between the gut microbiome, diet and health, our second post in the series will examine the role of probiotics in metabolic health.
