While the Clean Label concept has traditionally focused on simplicity and clarity, avoiding artificial ingredients and favoring more whole, natural, and less processed foods, the Clean Label 3.0<\/strong> is a more holistic movement that unites three main pillars: transparency<\/strong>, sustainability<\/strong> and functional ingredients<\/strong>The goal is to provide food and products that not only meet health and quality standards, but are also produced responsibly and have a reduced environmental impact.<\/p>\n Clean Label 3.0 goes beyond simple labeling. It involves a paradigm shift, where the industry focuses on every stage of the production chain, from the sourcing of ingredients to the packaging of the final product.<\/p>\n Transparency: The New Value for Consumers<\/strong><\/p>\n Transparency is the central principle of Clean Label 3.0. With consumers increasingly aware of how the food they eat is produced, information about the origin and manufacturing process of ingredients has become crucial. Furthermore, consumers are more aware of brands' practices regarding sustainability, ethics, and environmental impact.<\/p>\n In the context of functional ingredients, such as prebiotics, fiber, and plant-based proteins, transparency is even more important. These ingredients, which offer health benefits, need to be explained clearly and easily. Consumers must understand not only the product's benefits but also how it was produced, considering aspects such as sustainable agricultural methods and fair trade practices.<\/p>\n Following this trend, some companies have begun to seek alternatives to replace ingredients, such as maltodextrin or polydextrose, with other ingredients more aligned with consumer expectations, such as prebiotic fibers from chicory root \u2013 which, in addition to meeting the demand for clean labels, offers health benefits to the consumer \u2013 in the case of maltodextrin, reducing its impact on blood glucose and improving metabolic health.<\/p>\n Another alternative that is gaining relevance is the use of beta glucans (soluble fiber with benefits for the heart and blood sugar), derived from natural sources such as barley, which, even in small doses, can help achieve texturizing goals while offering a clean label context. This approach illustrates how transparency about the functionality and benefits of ingredients can strengthen connections with increasingly demanding and informed consumers.<\/p>\n Sustainability: The Commitment to the Planet<\/strong><\/p>\n Sustainability has become a key driver of change in the food industry, and Clean Label 3.0 reflects this trend. Sustainability involves not only the use of natural ingredients, but also responsible agricultural practices, waste reduction, optimized resource use, and a more ethical approach to product production and packaging.<\/p>\n In a Clean Label 3.0 approach, ingredients must be sourced ethically and sustainably, with environmentally friendly production practices. Furthermore, communication about the benefits of these ingredients must be clear and transparent, highlighting how each ingredient contributes to consumer health.<\/p>\n Functional Ingredients: Health and Environmental Benefits<\/strong><\/p>\n Functional ingredients have gained even more popularity in the Clean Label 3.0 era not only for their ability to improve consumers' health with cleaner labels, but also, in specific cases, for their connection to sustainable practices.<\/p>\n For functional ingredients, such as chicory root fiber, for example, sustainability can be seen in cultivation practices that minimize environmental impact, promoting the transition to a more sustainable food system, from farm to fork. Furthermore, sustainability for functional ingredients will become an even more critical factor, which must align with nutrition and health aspects, as they are three sides of the same coin.<\/p>\n The production of functional ingredients that promote health is also in line with the growing awareness of the impact that food can have not only on human health, but also on the planet. After all, the use of natural, functional, and nutritious ingredients is only possible thanks to resources from the earth. Ingredients such as organic options of the prebiotic fiber inulin and fructooligosaccharides from chicory root, vegetable proteins\u2014from rice, wheat, and fava beans, as well as clean-label rice flours and starches, as well as bioactive compounds extracted from nature\u2014play an essential role in the diet of a consumer who values products that provide flavor, health, a clean label, and are more sustainable.<\/p>\n The Future of Clean Label 3.0: A Paradigm Shift<\/strong><\/p>\n As Clean Label 3.0 continues to gain momentum, it represents not just a trend, but a transformation in how the food industry engages with consumers. More than simplicity and naturalness, the model incorporates transparency, sustainability, and ethical practices as central pillars, meeting growing consumer expectations for natural, healthy, and responsible food.<\/p>\n Functional ingredients play a crucial role in this scenario, as their origin and the benefits they offer are closely linked to human and environmental health. Adopting these practices not only redefines what a clean label means but also strengthens brands' connection with consumers. Companies that embrace Clean Label 3.0 have the opportunity to actively contribute to a healthier and more sustainable future, aligning with the needs of a constantly evolving market.<\/p>\n Want to know more?<\/p>\n SciELO Brasil \u2013 Emerging ingredients for clean label products and food safety<\/a> Nos \u00faltimos anos, a ind\u00fastria aliment\u00edcia tem sido desafiada a se adaptar \u00e0s crescentes demandas dos consumidores por mais transpar\u00eancia e responsabilidade ambiental. Nesse cen\u00e1rio, o conceito de “Clean Label”, que h\u00e1 muito tempo busca simplificar a lista de ingredientes e garantir produtos mais naturais, evoluiu para o que podemos chamar de “Clean Label 3.0”. 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\n(PDF) Clean label: The next generation<\/a>
\nClean label: Why this ingredient but not that one? \u2013 ScienceDirect<\/a>
\nMaking sense of the \u201cclean label\u201d trends: A review of consumer food choice behavior and discussion of industry implications<\/a>
\nAddressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives<\/a>
\nClean Label Trends: Global Market Overview.<\/a>
\nGlobal Trends in Clean Label Products<\/span><\/a>
\nClean label rice flour for gluten-free cereal pops and bars \u2013 BENEO<\/a>
\nSmooth, clean label confectionery coatings with rice starch \u2013 BENEO<\/a>
\nInstant functional rice starch for clean label applications | BENEO<\/a><\/p>\nAbout the author:<\/strong> Renata Cassar is Nutrition Communications Manager for Latin America at BENEO. With a Bachelor's and Master's degree in Nutrition, as well as an MBA, and a long professional career in both B2C and B2B companies, she acts as a bridge between nutritional science and end users, promoting understanding of the benefits of BENEO's functional ingredients.<\/h6>","protected":false},"excerpt":{"rendered":"