Fruit product heavyweight Dole has revealed plans to focus on developing more clean label and fortified juice products for the Asia Pacific market, citing rising consumer interest in the region as a major motivation.
Beverage manufacturers in the Asia Pacific region wanting to follow Coca-Cola’s lead by launching red-coloured beverages need to offer products that both fulfil the visual appeal, as well as clean label demands of consumers.
India’s first certified clean label brand True Elements has incorporated a traceability component for all its products down to the ingredient level to provide an added measure of assurance to consumers looking for cleaner, healthier products.
The Australian meat industry and state research body CSIRO believe that high pressure processing (HPP) tech is the way forward to create truly clean label processed meat products such as sausages and hams, though current high cost hurdles still prevent...
Many big F&B brands in India have been making the shift towards the responsible labelling of products, but this is still lacking in smaller local companies – a situation that might be helped by implementing better and stricter labels and regulations,...
Bunge Loders Croklaan has launched its clean label and ‘healthier’ version of cocoa butter replacer for the confectionery industry, in an attempt to capitalise on demand for more healthy options in the Middle East.
Indian social enterprise Mrida Group has launched two millet products, Upma and Khichdi, to cope with the growing trends of clean label, nutritious, and ethnically sourced ready to cook (RTC) meals for Indian consumers.
Yeast extract specialist firm Angel Yeast has identified clean label, sodium reduction and rising demand for vegan/vegetarian foods as three mega trends driving the rapid rise of yeast extract popularity as a flavouring replacement worldwide.
Ulrick and Short, a UK-based clean label ingredients supplier, is in talks with distributors and food manufacturers in the Middle East to enter the market amid growing consumer demand for healthier products.
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?