Indian Dairy AssociationIDA

SUMMARY OF ARTICLE

BACK

Ashritha B.
Ph.D. Scholar, Dairy Technology Division, ICAR-NDRI, Karnal (Haryana)
ashrithanash@gmail.com		Veena N.
Associate Professor, Department of Food Safety and Quality, DSLD College of Horticultural Engineering and Food Technology, Devihosur, Haveri (Karnataka)
veena.ndri@gmail.com
Avinash Chandra Gautam
Ph.D. Scholar, Dairy Technology Division, ICAR-NDRI, Karnal (Haryana)
avinash.gautam52@gmail.com

ABSTRACT

Consumers are more interested in food product formulation in recent times. They are keen to spend additional for natural foods with less ingredients, free of severe processing and synthetic chemicals. In this sense, ‘Clean label’ food is a budding consumer trend in the dairy and food industries. In dairy sector, clean label dairy product production promotes the use of non-thermal pressure technology and natural additives while discouraging the use of artificial additives. Additionally, it covers issues such as functionality and cost of the product which is claimed to be nutritious and healthy.
If you want to read full article, subscribe the journal.
The views expressed by the authors do not necessarily reflect the views of IDA. Any article or news item published in this journal may not be reproduced without prior permission.