In recent years, the clean label trend has gained significant traction among consumers who are increasingly concerned about the ingredients in their food and beverages. According to Mintel’s Emma Schofield, the clean label trend is rooted in consumer perception, with many consumers seeking products that are free from artificial additives and preservatives. This growing demand for clean label products is driven by a greater awareness of health and nutrition among consumers, as noted by Heather Morris, co-founder of beverage development company SHFoodie.
Clean label products are typically defined by the absence of artificial flavors, colors, sweeteners, preservatives, and genetically modified organisms (GMOs). While the term „clean label“ is not legally defined, it generally refers to products that use natural ingredients and avoid an abundance of additives. However, developing a clean label beverage with a long shelf life presents unique challenges that do not arise when creating a non-clean label product.
One of the key challenges of combining a long shelf life with clean label ingredients is that natural ingredients often have shorter shelf lives compared to artificial ones. This can lead to issues with microbial growth, as natural ingredients are more susceptible to weather fluctuations and oxidation. Additionally, regulatory compliance must be considered when transitioning to clean label ingredients, as it is essential to ensure that any natural preservatives or ingredients are legally permitted in the countries where the product will be sold.
Despite the difficulties of extending shelf life with natural ingredients, there are some ingredients that can help improve shelf life. For example, sugar has been used to preserve jams and preserves for extended periods. Natural antioxidants such as vitamin C and rosemary extract can also help inhibit oxidation and preserve the color and flavor of beverages.
In addition to choosing the right ingredients, the method of processing can also impact the shelf life of a product. High-pressure processing (HPP) is a method that uses intense pressure to kill microorganisms and extend shelf life without affecting the taste, texture, or appearance of the product. Other processing methods, such as UV light treatment and pasteurization, can also help extend shelf life by removing bacteria and preserving the product.
When it comes to packaging, choosing the right materials can further enhance the shelf life of a product. Cans provide excellent protection against light, which can degrade certain products over time. Some bottles and labels are designed with UV protection to prevent color deterioration from sunlight exposure. Additionally, some packaging facilities can inject nitrogen into the headspace of cans to prevent oxidation and extend shelf life.
In conclusion, developing a clean label beverage with a long shelf life requires careful consideration of ingredients, processing methods, and packaging materials. By addressing the challenges associated with clean label products and implementing strategies to improve shelf life, manufacturers can meet consumer demand for clean label products without compromising on quality or safety.