The clean label trend responds to a growing consumer demand for more genuine and authentic products. Nowadays consumers are looking for natural, healthier and simple food products. They are expecting clean label cheese with an ingredient list as short as possible. In processed cheese, E numbers and food additives are commonly used. As a consequence, it extends the ingredients list.
Emulsifying salts are particularly used in processed cheese industry to make emulsion of milk proteins and to give homogeneous texture on finished product. But this additive is currently controversy. To meet consumers expectations “good for your health” products, the cheese manufacturers face to a new challenge: How to replace emulsifying salts with a clean label ingredient?