The labelling of ingredients and additives in food is becoming more and more important. A European study of the European Food Information Council1 shows that consumers automatically classify clean label products as healthier than those without labeling. This is also reflected in consumers’ buying behavior.
Why has Clean Label attracted the attention of the food industry?
Increasing health awareness among the population is contributing to a noticeable change in nutrition. Many consumers are becoming more aware of their diet and, as a result, are taking a closer look at the ingredients and nutritional values of processed foods. They are looking more and more for foods with short, pure and clear ingredient lists, as these indicate freshness and naturalness. “E-numbers” (food additives approved of the EU) usually have a negative image and are often classified as unhealthy due to a lack of understanding. Even if many additives are harmless to health, complicated descriptions such as “mono- & diglycerides of fatty acids” (E471) or “silicon dioxide” (E551) are frightening.
What exactly does Clean Label require?
Consumers are choosing natural alternatives more and more. So clean label is meanwhile a must have for many consumers. However, the “Clean Label” declaration is not a certified food label, such as “organic” or “gluten-free”. Clean Label only means to advertise food with a reference of not using certain ingredients. In other words, the product is free of additives, such as flavors, flavor enhancers, preservatives and colorants.
Reaction of the food industry to the Clean Label trend
Consumers require complete transparency from producers in the composition of their products. In recent years, the food industry has tried to meet the trend of clean labelling with new innovative products and recipe adaptations. Many food manufacturers have therefore taken up the challenge of adapting their entire product value chain to the requirements of the Clean Label declaration.
The high functionality of E-numbers can have a strong positive impact on the quality of the final product. Technologists therefore like to use them as a way to ensure the most continuous product quality as well as optimal production and process flows. Summarized, E-numbers are effective tools to delay or even avoid unwanted product changes such as spoilage, discoloration, hydrogenation, liquification, etc. Due to the wide range of E-numbers, developers and technologists have a huge “toolbox” of stabilizers, emulsifiers, flow agents, colorants, etc., which need to be replaced by natural alternatives in a “free from” product. So they are now faced with the task of finding suitable suppliers for E-number-free ingredients and delivering a product quality that nevertheless meets customer expectations.
Clean Label solutions of MEGGLE Food Ingredients
The product development of the MEGGLE Business Unit Food Ingredients also continuously demonstrates its creativity and works on high-quality clean label solutions that provide our customers a stable process as well as consistent quality and functionality in the final product. Today we provide a wide range of Clean Label products in our market segments Nutrition, Bakery & Sweets, Dairy and Savoury.
Our product overview for the different areas of application gives you a first insight into our Clean Label range. We will be happy to advise you individually on which product meets your requirements best.
|Shelf life||Origin||Characteristics / Application||
|Edifett® N 77 P 50 L SG||18 M||GER||non-hydrogenated palm fat, clean label, ideal for instant products (convenience, soups, sauces)||✓||✓|
|Edifett® SCP X 100||12 M||GER||vegan, sponge cake and pound cake, ideal for elastic, fine and wadded cake structure||✗||✓|
|Combimec® SC 29||18 M||GER||specifically designed for the use in meat and sausage products||✗||✓|
|Combimec® JP 2||18 M||GER||specifically designed for the use in meat and sausage products||✗||✓|
|Fondolac® JP 2||18 M||GER||good emulsifying properties, reduced protein and ash content||✗||✗|
|Fondolac® M||18 M||GER||good emulsifying properties, reduced protein and ash content||✓||✓|
|Fondolac® SL||18 M||GER||very good emulsifying properties, high protein and ash content||✗||✗|
|Fondolac® SL H||18 M||GER||very good emulsifying properties, high protein and ash content||✓||✓|
|Megglosat® HP 12||18 M||GER||contains plant proteins, ideal for protein enrichment in nutrition applications, e.g. for protein bars||✓||✓|
|Megglosat® HP ME||18 M||GER||ideal for protein enrichment in nutrition applications, e.g. for protein bars||✓||✓|
|Casinella® YO 802||18 M||GER||especially for stirred yoghurt||✓||✓|
|Casinella® QN-K||36 M||GER||Premix to prepare sodium-caseinate solutions||✓||✓|
|MTM® CF 001 D||18 M||GER||feta and white cheese||✓||✓|
|MTM® M 105||12 M||GER||increase of dry matter, stirred yoghurt||✗||✓|
|MTM® M 84||18 M||GER||sports and medical nutrition, protein enrichment in dairy drinks||✓||✓|
|MTM® N 80||18 M||GER||stirred yoghurt||✓||✓|
|MTM® M 481||18 M||GER||especially for high protein and low fat, individaully for stirred, drinking and fruit yoghurt||✓||✓|
|MTM® OL 100||12 M||GER||stirred and greek style yoghurt||✓||✓|
|MTM® SPORT 5||15 M||GER||protein shakes, protein custard||✓||✓|
|MTM® T 80||18 M||GER||increase of dry matter, stirred yoghurt||✓||✓|
|MTM® TJO 700||18 M||GER||protein enrichment, drinking yoghurt||✓||✓|
|MTM® TJO 805||18 M||GER||drinking yoghurt, useable for all protein-enriched products, egg replacement in bakery products||✓||✓|
|MTM® YO 802||18 M||GER||stirred yoghurt||✓||✓|
|MTM® YO 80-3||18 M||GER||stirred and set yoghurt, sour cream||✓||✓|
|Burolac® SM||18 M||GER||egg replacer for bakery products||✓||✓|
|Burolac® SM 801||18 M||GER||egg replacer for bakery products||✓||✓|
|Burolac® GLAZE 001||24 M||GER||glazing agent for industrial production||✓||✓|
|Vinplus®||36 M||GER||clarification of liquids, f.e. wine, juices||✓||✓|
|Buttermilk Powder||12 M||GER||substitution of skimmed milk powder, suitable for numerous applications||✓||✓|
|Meggletose® B 40 S||36 M||GER||white, unmilled, sieved, dust reduced||✓||✓|
|Meggletose® B 45 S||36 M||GER||white, unmilled, sieved||✓||✓|
|Meggletose® B 50||36 M||GER||white, milled, coarse||✓||✓|
|Meggletose® B 70||36 M||GER||white, milled, medium coarse||✓||✓|
|Meggletose® B 200||36 M||GER||white, milled, fine||✓||✓|
|Meggletose® F 70||36 M||GER||off-white, milled, medium coarse||✓||✓|
|Meggletose® F 200||36 M||GER||off-white, milled, fine||✓||✓|
|Meggletose® B 400||36 M||GER||white, milled, extra fine||✓||✓|
|Meggletose® Infant 70 WB||36 M||GER||used as an ingredient for infant formula and follow-on formul; application: wet blend||✓||✓|
|Meggletose® Infant 70 DB||36 M||GER||used as an ingredient for infant formula and follow-on formul; application: dry blend||✓||✓|
|Meggletose® Infant 200 WB||36 M||GER||used as an ingredient for infant formula and follow-on formul; application: wet blend||✓||✓|
|Meggletose® Infant 200 DB||36 M||GER||used as an ingredient for infant formula and follow-on formul; application: dry blend||✓||✓|
|Acid Casein 30/60 Mesh||36 M||GER||sieved, coarse||✓||✓|
|Acid Casein 110 Mesh||36 M||GER||milled, fine||✓||✓|
|Emulac® CC||36 M||GER||Extruded Calcium Caseinate||✓||✓|
|Emulac® NA||36 M||GER||Extruded Sodium Caseinate||✓||✓|
|Emulac® NA-F||36 M||GER||Extruded Sodium Caseinate; extra fine||✓||✓|
|Globulal® 70 A||36 M||GER||WPC 70, acidic pH Value||✓||✓|
|Globulal® 70 N||36 M||GER||WPC 70, neutral pH Value||✓||✓|
|Globulal® 80 N||36 M||GER||WPC 80||✓||✓|
|Globulal® 80 HGS||36 M||GER||WPC 80, high gelling||✓||✓|