Tag: Processing aids

Over 70% of consumers believe that 'organic' means no additives, but this is a common misconception. While organic standards prohibit artificial additives and preservatives, a strictly controlled list of non-organic and even synthetic substances can be used in processed organic products under specific conditions.

For millennia, humans have used enzymes in food production for tasks like fermenting beer and making cheese. In modern food manufacturing, enzymes on a food label are typically listed as processing aids, or not at all, because they primarily facilitate production rather than adding nutritional value to the final product.

Over 2,600 processed foods globally contain anti-caking agent 551, a fine powder that prevents ingredients from clumping together. This food additive, more commonly known as silicon dioxide, is a versatile compound found in many dry and powdered products. It is valued by manufacturers for its ability to absorb moisture and keep products free-flowing, thereby preserving product quality and shelf life.

According to a 2024 survey by Innova Market Insights, consumer demand for transparency and natural claims is a major driver in the food industry, making the question of 'Are enzymes clean label?' more important than ever. This guide delves into the nuances surrounding the use of enzymes in modern food production and their alignment with clean label principles.