Clean label approach for condiment sauces: A case in Thai style sauces

Clean label food which contains fewer synthetic chemicals, shorter ingredient lists, and minimally processed ingredients, drives extensive attention from both industries and consumers. Clean label food products have gained popularity in the food market recently. This study employed both scientific and strategic techniques to address the issues regarding approaches for clean label implementation in Thai style condiment sauces. The quality and safety parameters of four popular condiment sauces were evaluated. Results suggested that all four condiment sauce samples can be classified as high acid foods which exhibited low pH value of less than 4.5. The quality and safety parameters of condiment sauces, as indicated by preservative contents and microbilological properties, were found to be complied with the Thai standard. However, many artificial ingredients, especially preservatives, were added in the conventional formulas of condiment sauces. These artificial ingredients must be avoided if implementing clean label approach. Results from strategic techniques (SWOT analysis and focus group interviews) suggested that condiment sauces have the potential to be developed as a clean label product. There are opportunities for manufacturing and marketing of clean label Thai style condiment sauces. However, there are also a number of weakness points that needed to be addressed and preferably eliminated. Strategies for the sucessful implementation of clean label approach in Thai style condiment sauces included minimizing mycotoxin contamination which naturally occurs and the use of natural ingredients with antimicrobial properties. Methods to prolong the shelf-life of condiment sauces using only clean label additives were identified as the key concerns.