New trends in the food industry

In recent years, clean labeling, as a concept in the food industry, has received a lot of attention. Clean labeling originated in the European Union with the aim of minimizing the use of E-numbers on product labels while maintaining the naturalness of food ingredients. Although China currently lacks a clear definition for clean labeling, it is often associated with terms such as "natural," "simple," and "food safety."

Clean labeling mainly involves two core concepts: ingredient simplification and naturalness.

1. Firstly, a limited list of ingredients not only gives consumers a more "natural" impression, but also means containing fewer or no harmful chemicals and additives, thereby ensuring "food safety."

2. Secondly, consumers pay more attention to the processing techniques and degree of processing in product formulations and tend to choose products with reduced artificial ingredients. Relevant research data shows that most consumers believe that overly processed foods are harmful to health.

With the increase in consumers' awareness of health, the scope of clean labeling is constantly expanding. Clean labeling not only involves ingredient lists but also more environmentally friendly packaging. Studies have found that many consumers believe that "cleaner" foods and beverages should also use more environmentally friendly packaging materials. In addition, the future development of clean labeling may focus on "transparency," which includes not only transparent product formulations but also aspects such as brand positioning.

The reasons for the increasing attention paid to clean labeling are multifaceted.

1. Consumers' health awareness is increasing, and their demand for safe, healthy, and nutritious foods is gradually increasing. The connection between health and naturalness is a significant factor driving the development of clean labeling.

2. Strengthened food safety regulation is also a key driver.

3. Some additives have been found to be harmful to humans during use, forcing companies to reduce their use or find less harmful alternatives. For example, after realizing that sucrose is harmful to the human body, people gradually extracted natural sweeteners from vegetables and fruits. The rise of clean labeling brings both opportunities and challenges to companies. On one hand, products with "clean labels" are more likely to win the favor of consumers; on the other hand, maintaining the texture, flavor, and taste of foods while reducing additives and deep processing poses a significant challenge for companies.