Is "Clean Label" actually killing flavour innovation?
We’re seeing a massive push for 100% natural ingredients, but it feels like we’re hitting a wall with shelf-stability and punchy flavour profiles. Every time we swap a synthetic for a 'clean' alternative, the cost doubles and the vibrancy drops by 30%.
Are we over-correcting? I'd love to hear from other formulators: have you managed to achieve a 'bold' profile using only natural extracts, or are we destined for a world of 'muted' flavours? #Formulation #CleanLabel"
I'm struggling with keeping a formualtion simple when adding a load of functional ingredients.