TL;DR Summary
Clean-label food technology is redefining how products are made, not just what they contain. Consumers now demand purity, transparency and simplicity, prompting manufacturers to move away from additives and chemical processing. Mechanical and biological methods such as membrane filtration, evaporation, cold-press extraction, fermentation and enzymatic treatment are key to achieving clean-label standards.
Membrane filtration stands out for its precision and scalability, preserving nutrients while removing unwanted elements. By embracing these natural, non-chemical processes, food and beverage producers can maintain product quality, meet regulatory expectations and build consumer trust — proving that you don’t have to choose between purity and performance.
The food and beverage industry is at a crossroads. Production and manufacturing companies are facing the choice of continuing to produce traditional products that have long been considered staples or adapting by incorporating food technologies that support the production of clean-label products, as defined by regulatory standards and consumer preferences. Choosing not to evolve may put long-term competitiveness and survival at risk.
As tensions persist between clean-label aspirations and the technical requirements for ingredient recovery, stabilisation, and purification, the development of advanced technologies is pushing the concept of “clean” processing. These innovations are helping to alleviate the tension and open up new opportunities for the industry.
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Why The Process Matters in Clean-Label Formulations
A “clean-label” label isn’t just about what the product is made of. It's also about how it’s made. There is a reason why food and beverage companies are hesitant to adopt new technologies involved in the development and production of clean-label products. The consumer always tends to give up on something, whether it's quality, taste, texture, or mouthfeel.
Different geographical regulations also put strict limitations on what constitutes a clean-label product. From raw ingredients to the final product, every step plays a crucial role in determining whether a product will receive a clean-label stamp of approval.
Conventional approaches to food processing can involve additives and complex processing techniques that are all off the table in clean-label contexts. So, how can we process ingredients, maintain their quality, taste, and texture, without resorting to additives or utilising “unclean” technologies?
First, let’s look at what “clean” processing looks like. Clean-label food processing uses natural processes and techniques that preserve nutrients and minimise manipulation or alteration of ingredients.
To take this one step further, clean-label processing must be transparent and consumer-friendly. If the everyday consumer cannot understand the processing technique for the product they will inevitably consume, it can lead to a lack of trust in the brand.
Although on a scientific level, those techniques could be deemed safe, pressure from regulators and consumers is driving the industry toward smarter, more natural solutions.
Technologies Driving Clean-Label Purity
In recovery and purification processes applied to clean-label technologies, we are referring to processes that don’t include other substances. For example, clean label emphasises sugar reduction rather than replacement, which is a key concern in clean labeling.
There are a few processes that can truly be considered clean-label processes. However, there are also methods that, depending on how they are done, may fall short. Some examples of techniques that would not be considered clean-label include extraction, which involves the use of solvents, and adsorption, which utilises resins that target and remove unwanted elements from the product.
Most clean-label processing methods are mechanical. A few examples of mechanical processing methods are filtration and evaporation. And despite what was mentioned prior, extraction can also be used to create clean-label products, depending on the type of extraction.
Let’s take a closer look at what these techniques look like.
- Membrane Filtration
Membrane filtration is one of the cleanest methods used in clean-label processing and is also the easiest to scale up. The membranes are made from materials like polymers, ceramics, or stainless steel to separate substances from liquids without the use of additives. When a food processor has a goal to purify or refine ingredients for clean-label products, filtration comes out on top because the process is simple, natural, and transparent.
What makes membrane filtration particularly valuable is its selectivity. This method enables the removal of elements of a product while preserving other crucial components. For example, in orange juice, membrane filtration can be used to reduce sucrose content without stripping out glucose, fructose, vitamin C, or pulp.
This level of precision isn’t easy to achieve. It requires careful calibration to target the exact substance you want to remove without damaging the rest. But because it avoids additives, dilution, or replacements, membrane filtration maintains the integrity of the original product. It’s a technical process, but one that fits well within clean-label values: no added substances, no chemical residues, just smart, selective separation.
- Evaporation
Evaporation is used to create clean-label concentrates, mainly used in the fruit juice industry. The process involves removing water from a liquid to form a concentrate, making it less susceptible to microbial contamination, easier to transport, store, and use in various formulations. It is also important to point out that it doesn’t involve adding any external substances.
For example, juice producers typically use evaporation to remove water from fresh-squeezed juice, thereby reducing its volume and preventing microbial spoilage of the juice. Instead of transporting the juice itself, the juice concentrate allows for the operation to be more sustainable, making the product easier to ship worldwide to bottling facilities.
In some cases, reducing certain components can also lead to a more compact concentrate, further improving downstream handling. The bottling facilities add water back to the juice and label the final, clean-label product as “juice from concentrate.”
- Extraction
Extraction involves separating a singular component, like juice, flavour, oil, or protein, from a raw material. Whether you're squeezing oranges or isolating proteins from milk, extraction plays a key role in recovering useful ingredients.
However, not all extraction methods qualify as clean-label; it all depends on how the extraction is performed and what substances are used. Mechanical techniques are typically considered clean-label, while chemical or solvent-based processes are not.
Cold-press extraction is a prime example of a clean-label method. It uses mechanical pressure, without heat or chemicals, to release juices or oils from solid fruits. Because it avoids high temperatures, it helps preserve delicate nutrients such as vitamins, antioxidants, enzymes, and minerals, which would otherwise degrade under heat.
This technique is particularly common in fruit beverages, where maintaining flavour and nutritional value is crucial. Cold pressing is more expensive, yields are lower, and the shelf life is shorter; however, it's considered more natural and consumer-friendly.
In contrast, hot-press extraction, while still mechanical, can affect nutrient quality due to the application of heat. Even mild heat, such as 35–40°C, can reduce the levels of heat-sensitive substances. Though both cold and hot pressing are technically clean-label by definition (as they don’t introduce foreign substances), cold press methods are typically preferred for premium or nutritionally focused products.
In addition to mechanical pressing, liquid-liquid and liquid-solid extraction techniques are also employed in the food and beverage industry. In more complex cases, especially in pharmaceutical or biotech contexts, solvent-based extraction is employed, where one liquid is used to extract a specific compound from another.
These solvent-based methods, although effective, typically fall outside the clean-label category due to the use of non-natural or chemical agents.
Other Clean-Label Processing Methods
From ancient techniques like fermentation to precision tools like enzymes, these methods offer natural, consumer-friendly ways to purify, refine, and enhance without compromising on transparency.
Fermentation is one of the oldest techniques in food processing, and it's experiencing a modern revival as a clean-label tool for both purifying and transforming ingredients naturally. Fermentation utilises microorganisms, such as bacteria, yeast, or fungi, to break down compounds in food, resulting in desirable changes in flavour, texture, or functionality.
Fermentation processes can reduce or eliminate unwanted substances, enhance bioavailability, or create entirely new ingredients, all compliant with clean-label principles. For example, it can help break down lactose in dairy products to produce yogurts, transform starches into simpler sugars, or even convert bitter compounds into milder, more palatable ones.
Fermentation relies on naturally occurring biological processes and doesn’t require synthetic additives. It's considered inherently clean-label, especially when using traditional cultures and avoiding genetically modified strains or artificial fortification. It is also better understood and accepted by consumers, who often associate fermented foods with health benefits.
In modern food tech, fermentation is increasingly used not just to preserve, but to refine ingredients, offering a natural pathway to cleaner, simpler formulations without compromising on functionality or flavour.
In addition to fermentation, enzymatic treatment is another clean-label, compliant method for purifying or adjusting food ingredients without introducing foreign substances. Enzymes are naturally occurring proteins that have the ability to trigger biochemical reactions, like breaking down sugars, proteins, or fats, making them powerful tools for selective modification.
In clean-label recovery and purification, enzymes can be used to remove unwanted components, reduce allergens, or clarify juices and plant-based beverages without affecting valuable nutrients. Because enzymes work under mild conditions and are highly specific in their action, they allow for precise control over the purification process without requiring solvents, chemicals, or excessive heat.
One of the key benefits of enzymatic treatments is that they typically do not remain in the final product; they perform their function and then deactivate, resulting in a short and recognisable ingredient list. However, as with fermentation, the clean-label acceptability of enzymatic processing can depend on the source of the enzymes and whether or not they’re genetically modified.
Still, when done thoughtfully, enzymatic purification is a powerful and naturally aligned solution that helps food brands meet clean-label expectations while still achieving the technical performance needed in modern formulations.
The New Frontier of Clean-Label Food Tech
As consumers become more ingredient-savvy, the clean-label space is evolving. Today’s innovators must go beyond marketing to build trust through transparency, educating consumers about non-chemical purification, sustainable sourcing, and food-safe processes that may sound unfamiliar but align with clean-label values.
Companies are also thinking about the future by exploring hybrid techniques, AI-driven formulation, and smarter, data-driven methods to purify ingredients. As regulation evolves and consumers become increasingly educated about the products they purchase and consume, the industry must find stable ground by accepting that cutting-edge technology and clean-label products will coexist.
A “clean-label” is not what it used to be. It’s about what’s in the product and how it’s made. Recovery and purification are no longer just back-end operations but the key to delivering on the clean-label promise. And with tools like membrane filtration, evaporation, and fermentation, food tech brands are showing that you don’t have to choose between purity and performance; you can have both.
As this frontier expands, the most successful brands will be those that embrace innovation while staying true to their consumers’ values: health, transparency, and simplicity, achieved through smarter science.
FAQs
What does clean-label mean in food production?
Clean-label refers to products made with simple, recognisable ingredients and natural processing methods that avoid additives and chemicals.
Why is the process as important as the ingredients?
How food is made determines whether it meets clean-label standards. Consumers value transparency and prefer methods that preserve nutrients naturally.
What technologies support clean-label food processing?
Membrane filtration, evaporation, cold-press extraction, fermentation and enzymatic treatment are leading methods that maintain purity and performance.
Why is membrane filtration considered a clean method?
It separates unwanted substances from liquids without additives or chemicals, preserving key nutrients and flavour in products like juice.
How does clean-label processing improve sustainability?
Natural methods reduce chemical waste, energy use and reliance on artificial stabilisers while maintaining efficiency and product integrity.
