Consumer demand for shorter, more recognisable ingredient lists is fundamentally shifting the plant-based sector.

Recent market surveys by the Good Food Institute and Innova Market Insights confirm that familiar ingredients heavily dictate modern purchasing decisions. Responding to this movement, food ingredients specialist Planteneers has launched a new suite of clean-label functional systems designed to eliminate controversial stabilisers, texturisers, and chemical additives.

For Planteneers, achieving a true clean label means formulating recipes that are entirely free from declarable E-numbers (the European classification system for food additives). By replacing artificial components with natural flavourings and complex seasoning mixes, manufacturers can confidently make a no additives claim.

Reimagining savoury plant-based snacks

To capture the booming market for convenient mini-meals, Planteneers is expanding its fiildMeat product line. These functional systems supply a sturdy, customisable structural base for wheat-protein snacks like meatballs, smash burgers, and beef jerky. The technology allows manufacturers to integrate real vegetable pieces — such as mushrooms, carrots, and bell peppers — to naturally amplify savoury umami flavours while boosting fibre and protein content.

The range also includes clean-label systems for plant-based salami, chorizo, and pepperoni. By exploiting the natural interactions between plant proteins, the systems replicate the characteristic bite and firm texture required for cold cuts, snack sticks, and heat-resistant pizza toppings. These savoury formulations can be created entirely without methylcellulose — a synthetic binding agent that faces growing consumer scepticism due to its complex chemical refinement process.

Removing carrageenan from dairy alternatives

The push for cleaner ingredient declarations is equally intense in the dairy alternative category, where manufacturers are seeking functional alternatives to carrageenan. While highly effective at stabilising mouthfeel and preventing sedimentation in plant milks, carrageenan is increasingly criticized by consumers who associate it with ultra-processed foods.

Dr Pia Meinlschmidt, head of product management at Planteneers.

Dr Pia Meinlschmidt, head of product management at Planteneers, explained the corporate strategy driving this transition:

“Carrageenan-free can be a more tangible message than a general clean label claim can. It directly addresses one of the most common consumer concerns and thus supports the acceptance of plant-based products.”

To fill this technical gap, Planteneers developed the fiildDairy NEB series, a carrageenan-free functional system for plant-based and hybrid milk beverages. The layout allows for hybrid recipes containing up to 50% less dairy milk while retaining an authentic, creamy consistency, lower saturated fat, and reduced sugar. Purely plant-based variations can be formulated using almond, oat, rice, or buckwheat bases.

This clean-label approach also extends to high-protein plant-based puddings — achieving a 10% protein content using soy, coconut, or oat bases — and a dedicated premix for the ice cream category. The frozen dessert system delivers a classic dairy-like melt and texture without relying on any declarable stabilisers or flavourings, making it easier for brands to scale clean products that align with mainstream nutritional expectations.