Planteneers targets clean label demand with new plant-based formulation systems

Consumer demand for shorter, more recognizable ingredient lists is driving a new wave of formulation innovation, with Planteneers unveiling a range of clean label systems designed for plant-based meat, dairy, and snack applications. The Germany-based company says its latest solutions aim to help manufacturers remove declarable additives and respond to growing consumer scrutiny of ingredients such as methylcellulose and carrageenan.

• Planteneers launches new clean label systems for plant-based meat, dairy, snacks, and ice cream
• New formulations eliminate declarable E-numbers and target ingredients including methylcellulose and carrageenan
• Systems support a wide range of applications, from burgers and salami to hybrid dairy drinks and high-protein puddings

According to Planteneers, research from the Good Food Institute and Innova Market Insights shows that consumers increasingly associate shorter ingredient lists and familiar ingredients with higher-quality food choices. Rather than simply removing individual additives, however, the company argues that successful clean label development depends on balancing ingredients, functionality, and processing expertise.

Among the latest additions are new systems within the company's fiildMeat portfolio, designed for plant-based meat and snack products. The systems can be used to produce products including meatballs, smash burgers, beef jerky, and other wheat protein-based concepts, while allowing manufacturers to incorporate ingredients such as mushrooms for additional umami flavor or visible vegetables including peppers, carrots, and corn.

Planteneers says the systems can also support higher fiber and protein formulations, with products suitable for hot or cold consumption. Flavor profiles include Mexican-style, Asian-style, Mediterranean, curry, and garden vegetable variants.

The company has also developed a clean label system for plant-based salami alternatives based on wheat protein. Intended for sliced deli products, snack salami, salami sticks, and heat-stable pizza toppings, the system can also be adapted for high-protein products as well as chorizo- and pepperoni-style applications.

Planteneers defines its clean label approach as formulations that do not require the declaration of E-numbers. Products carrying a "No additives" claim are formulated without certain additives such as preservatives, flavor enhancers, or added artificial flavorings, instead relying on natural flavors and seasoning blends.

Alongside broader clean label trends, Planteneers says consumer attention is increasingly focusing on individual ingredients. In plant-based meat products, methylcellulose has become one of the most scrutinized ingredients, prompting the company to develop systems that eliminate both declarable additives and methylcellulose while maintaining product texture and eating quality.

In dairy alternatives, the focus shifts to carrageenan, a widely used stabilizer that has become a target of consumer concern despite regulatory approval.

"Carrageenan is a highly effective tool for stabilizing texture and mouthfeel in plant-based milk and yogurt alternatives. It helps inhibit the sedimentation of proteins and other components, and provides a creamy, homogeneous consistency," said Dr Pia Meinlschmidt, Head of Product Management at Planteneers.

"However, consumers are critical of this ingredient, as it is strongly associated with highly processed foods and controversial health debates, regardless of its proven safety on the regulatory side. Therefore, for many consumers '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 address those concerns, Planteneers has introduced carrageenan-free systems within its fiildDairy NEB range. The systems are suitable for both hybrid and fully plant-based milk beverages and can reduce dairy milk content by up to 50% in hybrid formulations while maintaining dairy-like flavor and the same fat content.

The company says these products also offer lower saturated fat levels and can support protein and low-sugar claims where regulatory requirements are met. Plant-based versions can be formulated using ingredients including almonds, oats, rice, and buckwheat, with protein levels adjusted to match conventional milk or increased for high-protein products.

Planteneers has also developed a carrageenan-free system for plant-based puddings, including high-protein versions containing up to 10% protein. The formulations are compatible with oat, coconut, and soy protein bases and can be produced in flavors ranging from chocolate and vanilla to cookies and salted caramel.

The company's latest clean label developments extend to frozen desserts through a plant-based premix for lactose-free, fiber-rich ice cream alternatives. Planteneers says the system delivers a dairy-style texture while avoiding declarable E-numbers, additives, and flavorings, alongside reduced sugar content. Applications include premium ice cream, soft serve, frozen yogurt, and frappé-style desserts.

Planteneers says the new portfolio reflects the growing complexity of clean label development, where ingredient selection, formulation expertise, and processing technology must work together to meet consumer expectations for naturalness, taste, and texture.

Planteneers and Hydrosol will be exhibiting at The Future of Protein Production Amsterdam, taking place on 4-5 November at the RAI Amsterdam. Dr Pia Meinlschmidt will also be speaking during the conference, sharing insights into formulation strategies for next-generation plant-based products. More information and registration details are available here