Tendência clean label na rotulagem de alimentos embalados: uma revisão

Abstract

The rapid growth of urbanization and globalization has transformed eating habits, driving migration to urban areas and the rise of the fast-food industry. This has resulted in foods high in fat, sodium and sugar, contributing to health problems such as obesity and cardiovascular disease. In recent years, there has been growing consumer awareness about the interaction between food and health, driving the search for more resilient products, less loaded with chemical additives and with greater transparency on the labels, giving rise to the concept of “clean label”. Despite having existed since 2012, the concept still lacks a clear definition, being subjective for consumers and industry. The search for safer foods has driven research into products with simple ingredients and minimal processes, updated by literature reviews for consumers and industries on what defines a "clean label" food. This demand led to reductions in the consumption of elements such as fat, salt, sugar and processed foods. Companies are innovating to offer transparency and healthier products, driving the growth of more natural foods compared to conventional processes, meeting the demands of modern consumers. Concern about food allergies and intolerances has led to a search for healthier diets, driving the industry to develop products without gluten or lactose. Nutritional labeling is essential to prevent health problems, being a means of communication between the product and the consumer, bringing regulatory changes that highlight interesting health news on the labels. The clean label movement has driven large investments in innovation, reduction of additives and adjustments in food formulation to meet consumer demands. The industry faces challenges in simplifying ingredients without compromising the sensorial characteristics of foods, while future trends indicate a growing association of clean label products with organic certifications and a focus on sustainability and quality, in production and in the final product, respectively. Large food companies are adapting through mergers, acquisitions and investments in innovation to meet growing demands for healthier and more transparent food.