Clean Label in the Food Industry: The Role of Natural Ingredients in Product Reformulation
The concept of “clean label” has been gaining increasing relevance in the food industry. Driven by consumers who are paying closer attention to food composition, this trend reflects a preference for products with simpler ingredient lists, recognizable ingredients, and a perception of greater naturalness and transparency.
For manufacturers, the challenge lies in reformulating products without compromising texture, flavor, stability, or industrial performance. In this context, ingredients such as flours, semolina, fibers, and bran play a fundamental role by naturally providing important technological functionalities.
WHAT DOES CLEAN LABEL MEAN?
Although there is no universal legal definition, clean label is generally used to describe food products that feature:
• Short and easy-to-understand ingredient lists
• Reduction or elimination of artificial additives
• Use of naturally sourced ingredients
• Greater transparency in labeling
• Formulations aligned with modern consumer expectations
More than a marketing trend, clean label reflects a structural shift in the way food products are developed and communicated to the market.
WHY CLEAN LABEL IS IMPORTANT FOR THE FOOD INDUSTRY
Consumers increasingly seek products that convey trust and authenticity. Technical terms that are difficult to understand or long ingredient lists can create negative perceptions, even when products are safe and technologically effective.
For this reason, many companies are investing in recipe reformulation, prioritizing ingredients with natural technological functions that are familiar to consumers.
NATURAL INGREDIENTS WITH TECHNOLOGICAL FUNCTIONALITY
Clean label reformulation does not mean compromising on performance. On the contrary, it requires in-depth knowledge of ingredient functionality.
Among the most commonly used ingredients are:
- Flours and Semolina
They contribute to structure, texture, water absorption, and stability. - Fibers and Bran
They help enhance nutritional value while improving moisture retention and consistency. - Alternative Cereals
Ingredients such as rice, oats, and spelt respond to the growing demand for more natural and differentiated solutions.
CLEAN LABEL APPLICATIONS ACROSS DIFFERENT FOOD CATEGORIES
The clean label concept applies to multiple segments of the food industry, including:
• Bakery and pastry
• Breakfast cereals
• Snacks and extruded products
• Gluten-free products
• Infant nutrition
• Sauces, soups, and prepared foods
• Brewing and beverage industry
Each application presents specific technical challenges, making ingredient selection essential.
THE ROLE OF FLOURS AND FUNCTIONAL INGREDIENTS
Cereal-based ingredients can replace or complement more processed solutions, performing functions such as:
• Texture improvement
• Formula stabilization
• Increased crunchiness
• Moisture retention
• Extended freshness
• Nutritional enrichment
These characteristics make them particularly relevant in reformulation and innovation projects.
HOW CLEAN LABEL PROJECTS ARE DEVELOPED WITHIN BETTER FOODS GROUP
Better Foods Group offers a wide range of flours, semolina, bran, and functional ingredients for the food industry.
Among the solutions most commonly used in clean label formulations are:
• Rice flours, with neutral flavor and high versatility
• Corn semolina, ideal for breakfast cereals and snacks
• Bran and fibers that contribute to nutritional value
• Oat and spelt flours, valued for their nutritional profile
• Gluten-free blends and free-from solutions
In addition to supplying ingredients, Better Foods Group collaborates with customers in developing solutions tailored to the specific needs of each industrial application.
CLEAN LABEL AS A DRIVER OF INNOVATION
The clean label concept represents an opportunity to develop products that combine simplicity, technological performance, and perceived consumer value.
As this trend continues to grow, the selection of naturally sourced functional ingredients becomes increasingly strategic in the development of new products and the reformulation of existing recipes.
INGREDIENTS FOR A MORE TRANSPARENT FUTURE
The demand for simpler and more authentic products will continue to shape food innovation. Flours, semolina, and other cereal-based ingredients provide functionalities that help address these requirements in an effective and sustainable way.
With expertise in milling and ingredient development, Better Foods Group supports the food industry in creating products aligned with current trends and consumer expectations.
ABOUT BETTER FOODS GROUP
Better Foods Group is the largest milling group in Portugal, producing high-quality cereal flours and food ingredients with the important mission of supporting the foundation of Portuguese nutrition and beyond borders.
Created in 2018, the group consists of four cereal milling plants processing different grain varieties, one frozen products company specialized in bakery and pastry distribution, and two logistics hubs responsible for nationwide distribution, as well as operations in Galicia and Andalusia. Better Foods Group is therefore one of the leading B2B food industry groups in Portugal, dedicated to cereal transformation and the production of everyday foods.
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