Clean Label Technologies: Overview & Scope

September 19, 2025

The study analyses all of the clean label approaches companies and academic institutions are publishing, filing patent and marketing products.

Clean label is a consumer term that has been broadly accepted by the food industry, consumers, academics, and regulatory agencies. The clean label means making a product using as few agents as possible and making sure those agents are items that consumers recognize and regard as wholesome. Additionally, clean label is a way to prepare the same materials in a way it attracts consumer – for example, “starch extracted from biological sources” rather than “modified starch”. Moreover, the objective of the clean label is to enhance the properties of the food item without adding synthetic agents.

Scope – Inclusion Technologies

  • Clean label agents (new or existing agents), such as starch, AND other Hydrocolloid agents, such as pectin
  • Agents exhibiting one or more properties, such as viscosifying + thickening
  • Combination of clean label agents, such as starch+gum
  • Any form of clean label agents, such as liquid, granules
  • Improved processes (like solvent-free extraction for instance) and equipment design
  • Treatment processes including, heat treatments such as thermally inhibited, heat-moisture
  • New functions for existing agents with “chemical-free” modifications

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