Clean Label Ingredients and Processes for the Food Industry

João Miguel Ferreira da Rocha is a Researcher in the Chemistry and Technology Network and Green Chemistry Laboratory in the Department of Chemistry and Biochemistry and Faculty of Sciences at the University of Porto in Porto, Portugal  Miguel Ângelo Parente Ribeiro Cerqueira is a Staff Researcher in the International Iberian Nanotechnology Laboratory in Braga, Portugal  António Augusto Martins de Oliveira Soares Vicente is an Associated Professor at Habilitation Biological Engineering Department at the University of Minho in Braga, Portugal  José António Couto Teixeira, Professor, Biological Engineering Department, University of Minho, Braga, Portugal  

PART I - CLEAN LABEL AND THE CONSUMER PERCEPTION.- 1 Clean label definition.- 2 Consumer perception.- 3. Regulatory framework.- PART II - RAW MATERIALS AND INGREDIENTS.- 4 Proteins from vegetable origin.- 5 Mmicro and macro algae and halophyte plants as source of food ingredients.- 6 Edible Insects.- 7 Natural extracts for food applications.- 8 Polysaccharides, oligosaccharides and mono- and disaccharides for food applications.- 9 Clean technologies for the extraction and production of ingredients.- PART III - PROCESSING AND PRODUCTION.- 10 Clean label strategies for the reduction of sugar content in food products.- 11 Clean label strategies for the reduction of salt content in food products.- 12 Clean label strategies for food coloring.- 12 Clean label technologies for food processing.- 13 3D Printing of food products.- PART IV - Packaging and shelf-life.- 14 Clean label strategies for the reduction of synthetic additives.- 15 Clean label technologies for food pasteurization.- 16 Sustainable packaging (edible films and coatings, biodegradable and compostable packaging).- 17 Packaging for clean label products.