In its Cracking the Clean Label Code study of 1,000 consumers, Ingredion said consumers are not only seeking ‘natural’, ‘additive-free’ alternatives for staple products like bread and yogurt, but that more indulgent categories such as dairy desserts and cakes can also benefit from such claims.
Shelf-appeal
The study demonstrates the importance of clean-label claims in enhancing the shelf appeal of dairy and bakery goods, suggested Mona Schmitz-Hübsch, European marketing manager at Ingredion.
“By providing information on the impact of different types of clean-label claims on consumers, this report helps food manufacturers successfully develop new products, and reformulate existing ones, in the dairy and bakery clean-label space,” she added.
Clean-label healthier
The report also found that while consumers perceive clean-label products to be healthier, this should not be achieved at the expense of taste or texture. Great-tasting products that deliver the right eating experience remained a priority.
“In dairy, for example, yogurts are considered both as health foods and an indulgent treat. The challenge for manufacturers is to deliver clean-label desserts that taste great and offer the creamy, thick texture the consumer expects,” Schmitz-Hübsch said.
“At the same time, sweeteners and artificial colourings are, in the main, unacceptable in dairy.”