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Beyond preservatives: Innovation in clean label foods gains momentum
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Tuesday, 26 August, 2025, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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The Association of Food Scientists and Technologists (India), Mumbai Chapter, hosted a panel discussion on ‘The Clean Label Revolution: Transparency in Food Ingredients’, at the Bombay Exhibition Centre during Anuga Select India 2025.
The session was chaired by Bhushan Namdeorao Yengade, founder of Binder Technology Consultancy and joint secretary of AFST (I) Mumbai Chapter. Panellists included Chinmayee Deulgaonkar of FoodChain ID India, Asha Sridhar of ONE Suhana, Meenu Yadav of Marico Ltd., Satish Kolhe of Givaudan, and Satishkumar Gupta of IRCLASS Systems & Solutions Pvt Ltd.
The discussion opened with the question of what ‘clean label’ really means. Yengade explained that, for technologists, it refers to food made with simple, minimally processed ingredients and no synthetic additives. Deulgaonkar noted that consumers tend to see it more as a matter of trust and recognisable ingredients.
Speakers highlighted innovations such as natural alternatives to preservatives and flavour enhancers, while also pointing out challenges in maintaining consistent taste without artificial additives. On the labelling front, panellists stressed the role of India’s food regulator, FSSAI, and the importance of aligning with global standards to strengthen exports. Yengade also cited a study indicating a sharp rise in prices of vegan processed foods in India.
Sustainability emerged as another key theme. Experts said consumers increasingly link clean labels with eco-friendly practices, and natural ingredients often help reduce environmental impact.
Consumer behaviour was a major focus as well. Urban buyers are showing greater willingness to pay more for preservative-free or natural products, while affordability remains a priority in smaller towns. Panellists also noted that social media plays a significant role in shaping consumer perceptions.
Looking ahead, Yengade predicted that ‘clean labels will become mainstream’. Deulgaonkar and Kolhe described them as ‘the future of trust in food’, with consumers expecting transparency from all brands.
The session concluded with a quick round, where turmeric was named a favourite traditional ingredient. On the question of whether consumer demand or compliance should take precedence, panellists agreed that scientific compliance and trust must come first.
The discussion closed on a consensus: the clean label movement is not a passing trend but a long-term transformation of India’s food industry, rooted in traditional knowledge and driven by rising consumer demand.
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