Clean Label Formulation Guide

What is clean label?

Clean label is a product approach built on ingredients that consumers recognise and understand when they read the ingredient list, using as few ingredients as possible. Although there is no official legal definition, in practice it means reducing E-numbered additives, removing artificial colours and flavours and simplifying the ingredient list. Clean label is a requirement increasingly demanded by retail brands and export customers.

Native starch instead of modified starch

Modified starches appear on the label with codes in the E1404-E1452 range or as "modified starch". In clean-label projects native starches can be preferred instead. Rice starch gives a smooth, creamy texture and potato starch gives high viscosity. Because native starches are less resistant to heat, acid and freeze-thaw than modified starches, process conditions and shelf-life tests should be planned carefully.

Fibres instead of hydrocolloids

Thanks to its water- and fat-binding capacity, citrus fibre can be used as a thickener and stabiliser in sauces, mayonnaise-type emulsions and bakery. Appearing on the label as "citrus fibre" is an advantage for consumer perception. Pea fibre and wheat fibre are natural alternatives for water retention and texture in meat products and bakery. Powdered cellulose is classified as E460, which should be considered where clean label is the goal.

Protein instead of emulsifiers and binders

Pea protein and rice protein can partly take over the function of emulsifiers and binders in some applications. Pea protein, with its high emulsifying capacity, acts as a natural emulsifier in sauces and plant-based drinks, and egg yolk powder does so in mayonnaise and sauces through its lecithin content. Egg white powder can reduce the need for additives in bakery through its foam and gel structure.

Natural spices and flavour

Spices and dried herbs deliver a strong flavour profile without the need for artificial flavourings. Onion powder and garlic powder can help reduce the need for flavour enhancers in ready meals and sauces.

Preservatives and shelf life

Reducing preservatives for a clean label can shorten shelf life. This gap should be closed with parameters such as water activity, pH, packaging and cold chain. Removing a preservative entirely is not suitable for every product; food safety must always come first and be verified with shelf-life studies.

Labelling notes

Clean label is a marketing approach; if claims such as "no additives" or "natural" are used, the relevant regulations and the principle of not misleading consumers must be considered. Ingredient names should follow Turkish Food Codex labelling rules.

Sourcing notes

PERDIST supports clean-label projects with rice starch, potato starch, citrus fibre, pea fibre, wheat fibre, pea protein, rice protein, egg powders and spices.

Frequently asked questions