The growing demand for non additives food and the awareness of the modern consumer make the clean label food more and more popular in the food industry. An additional, the impact on increasing its on market share in recent times is caused by increased incidence of diet-related diseases and the latest research proving the negative impact of artificial food additives on human health. The harmfulness of chemical preservatives is a generally well-known and disturbing topic.

As the popularity of clean label increases, the interest of producers in natural food additives is also increased. The clean label products are 100% natural and do not contain GMOs.

 

 

The Global Organic and Clean Label Food Market report analyzes the market situation of the organic segment and the clean label foods in 2019-2025. Data from various regions of the world were analyzed in detail. The report presents trends and market factors affecting directly and indirectly the development opportunities or threats to this branch of the industry. It is expected that by the end of 2024. global market of  clean label ingredients will increase the CAGR of 6.75% compared to 2018, reaching 51.1 B USD.

 

 

The fastest growth in the share of clean label products with natural ingredients is expected in Asia and the Pacific. Despite this, Europe is the market that ensures the largest participation of clean label food ingredients in the world.

Common products in the clean label segment are beverages and fruit and vegetable products. The cold pressed juices become very popular due to the absence of chemical compounds in the composition. The term "clean label" does not refer only to the absence of preservatives. Clean label also means high nutritional value, health benefits and great taste of products.

No preservatives makes products such as fruit juices or purees, are easy spoiling. The solution, which allows to extend shelf-life and keep the highest quality of food is High Pressure Processing.

 

 

High pressure processing, also known as HPP is  modern  method  of food  preservation. The use of high hydrostatic pressure allows  extending the  shelf  life of food products while maintaining their nutritional  value  and  sensory characteristics. HPP technology it is a response to the  requirements  of those who require high quality fruit and vegetable products. Unlike  pasteurization, the HPP do not cause negative changes in fruit or  vegetable  juices  and purees. The high pressure treated foods are  characterized by a  high content of  nutrients, such as vitamins or  antioxidants.  The  manufacturers are able to obtain  the premium products  through effective  microbial degradation without losing  valuable nutrients and  natural great  taste.

 

 

Traditional thermal food processing such as pasteurization and sterilization is only aimed at lengthening shelf-life. The effect of the treatment are products with a lower content of vitamins and other biologically active compounds that are not resistant to high temperatures. Thermal processes reduce what is the most valuable in the product. HPP is a safe and natural method because high pressure does not affect these compounds as high temperature.

The clean label is one of the main advantages that the food producer gains after the implementation of this technology. HPP foods are products without preservatives and artificial additives. The clean label is recently one of the key factors influencing the selection of food in supermarkets. The use of HPP technology in the creation of clean label food is a concept that is a response to the interest of the modern consumer in healthy food without preservatives. 

 

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