Keep it clean: Processed plant proteins and consumer perception

Clean Label 2018

Related categories: Clean Label 2018

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With health and wellness at the forefront of consumers’ minds, demand for plant-based protein is exploding. But as manufacturers try to recreate the taste, texture and appearance of meat and dairy products using plant proteins, they inevitably need to use additives such as flavours, colours and emulsifiers. Do consumers see these as clean label or could there be a backlash beckoning?


Liz Specht Liz Specht, PhD Senior Scientist
The Good Food Institute

Niamh Michail Niamh Michail Innovation and Ingredients Editor​​