Consumers, especially those who are health conscious, want clean food labels—and many will pay more for what they perceive as a better product, according to several surveys across the globe. But what exactly is a so-called 'clean' food label and how can you achieve one in a poultry product?
The definition of a clean label[--productleaflet--]
So, consumers want cleaner food labels, but what exactly is a so-called 'clean label'? First, it's not a term that's regulated or even specifically defined, as you can read in this article from the journal Food Research International. Generally, though, a clean label product is expected to be free of the following:
- Any allergens like soya, wheat, egg, etc.
- Genetically modified organisms
- Chemically-extracted or refined additives (aka ingredients with E-numbers or INS numbers). Any ingredient that has a number associated with it is seen as more artificial and less natural.
Clean labels aren't just a trend
Clean label is not a short-lived fad. It's become the new norm in the food and beverage industry and an expectation among consumers. In fact, a survey conducted in September 2020, of UK and US adults and commissioned by PR agency Ingredient Communications, found that up to 81 percent of consumers find the label 'made with natural ingredients' quite appealing or very appealing. In that same survey, 78 percent of consumers said the label 'free from artificial ingredients' is appealing.
Not only do consumers want to recognize the ingredients on a food product label, but most of them are likely to pay a premium price for it. One statistic indicated that 73 percent of consumers would pay more for a food product with a clean label
Because it seems that the clean label trend is here to stay, it's spurring innovation within the industry. This is where Sonac's solutions are most helpful for food producers.
How functional poultry protein helps clean up a food label
Sonac’s functional poultry protein, called QBind Chicken FPP C or QBind Turkey FPP T, is made from chicken or turkey skin and fat. It’s an excellent replacement for allergens like soya and even casein or egg because of its binding abilities, which allows you to use fewer (or even eliminate altogether) allergen emulsifiers, stabilizers, and thickeners. Plus, 40 percent of the functional poultry protein is collagen, and that allows you to cut down on some additives that are added for gelling, as well as thickeners, and thus removing E-numbers / INS numbers from the label.
Other benefits to functional poultry protein
QBind Chicken FPP C and QBind Turkey FPP T don’t just clean up a food product label. They are ingredients that also infuse flavor and juiciness into a food product, and in a sustainable way.[--requestsample--]
Learn all about our functional poultry protein in our whitepaper ‘The advantages of the use of functional poultry proteins’ or download our product leaflets QBind Chicken FPP C or QBind Turkey FPP T here.
Would you like to request a sample and test this protein? A product specialist from Sonac will arrange for a sample to be sent. You can fill out a request here.