Clean Label Approaches in Cheese Production: Where Are We?
The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/5/805 |
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| author | Jaime Fernandes Sandra Gomes Fernando H. Reboredo Manuela E. Pintado Olga Amaral João Dias Nuno Alvarenga |
| author_facet | Jaime Fernandes Sandra Gomes Fernando H. Reboredo Manuela E. Pintado Olga Amaral João Dias Nuno Alvarenga |
| author_sort | Jaime Fernandes |
| collection | DOAJ |
| description | The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultra-violet (UV), and visible light (VL), are among the most promising methods that effectively control microbial growth while preserving the nutritional and functional properties of cheese. Protective cultures, postbiotics, and bacteriophages represent microbiological strategies that are natural alternatives to conventional preservatives. Another efficient approach involves plant extracts, which contribute to microbial control, and enhance cheese functionality and potential health benefits. Edible coatings, either alone or combined with other methods, also show promising applications. Despite these advantages, several challenges persist: higher costs of production and technical limitations, possible shorter shelf-life, and regulatory challenges, such as the absence of standardized Clean Label definitions and compliance complexities. Further research is needed to develop and refine Clean Label formulations, especially regarding bioactive peptides, sustainable packaging, and advanced microbial control techniques. Addressing these challenges will be essential for expanding Clean Label cheese availability while ensuring product quality and maintaining consumer acceptance. |
| format | Article |
| id | doaj-art-53f5ddaa18dd4f0899d2210c785e22e8 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-53f5ddaa18dd4f0899d2210c785e22e82025-08-20T02:05:18ZengMDPI AGFoods2304-81582025-02-0114580510.3390/foods14050805Clean Label Approaches in Cheese Production: Where Are We?Jaime Fernandes0Sandra Gomes1Fernando H. Reboredo2Manuela E. Pintado3Olga Amaral4João Dias5Nuno Alvarenga6UTI—Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, PortugalUTI—Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, PortugalNOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalCBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalGeoBioTec Research Center, NOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalGeoBioTec Research Center, NOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalUTI—Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, PortugalThe Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultra-violet (UV), and visible light (VL), are among the most promising methods that effectively control microbial growth while preserving the nutritional and functional properties of cheese. Protective cultures, postbiotics, and bacteriophages represent microbiological strategies that are natural alternatives to conventional preservatives. Another efficient approach involves plant extracts, which contribute to microbial control, and enhance cheese functionality and potential health benefits. Edible coatings, either alone or combined with other methods, also show promising applications. Despite these advantages, several challenges persist: higher costs of production and technical limitations, possible shorter shelf-life, and regulatory challenges, such as the absence of standardized Clean Label definitions and compliance complexities. Further research is needed to develop and refine Clean Label formulations, especially regarding bioactive peptides, sustainable packaging, and advanced microbial control techniques. Addressing these challenges will be essential for expanding Clean Label cheese availability while ensuring product quality and maintaining consumer acceptance.https://www.mdpi.com/2304-8158/14/5/805clean labelcheesedairy industrynon-thermal processingmicrobiological controledible coatings |
| spellingShingle | Jaime Fernandes Sandra Gomes Fernando H. Reboredo Manuela E. Pintado Olga Amaral João Dias Nuno Alvarenga Clean Label Approaches in Cheese Production: Where Are We? Foods clean label cheese dairy industry non-thermal processing microbiological control edible coatings |
| title | Clean Label Approaches in Cheese Production: Where Are We? |
| title_full | Clean Label Approaches in Cheese Production: Where Are We? |
| title_fullStr | Clean Label Approaches in Cheese Production: Where Are We? |
| title_full_unstemmed | Clean Label Approaches in Cheese Production: Where Are We? |
| title_short | Clean Label Approaches in Cheese Production: Where Are We? |
| title_sort | clean label approaches in cheese production where are we |
| topic | clean label cheese dairy industry non-thermal processing microbiological control edible coatings |
| url | https://www.mdpi.com/2304-8158/14/5/805 |
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