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Developing a cleaner-label product can be a complex process, as it often involves removing or replacing highly functional ingredients traditionally used for specific purposes in food formulation.

This rebalancing of ingredients can affect the product’s shelf life, flavour, appearance, texture and other key characteristics that consumers expect for the product to remain similar to its regular counterpart.

Find out how to formulate with clean label in mind, combat common challenges manufacturers face in the process, and deliver yoghurt, soups and sauces that consumers will pay more to enjoy.