Clean Label & Functionality Convergence: Implications for Plant-Based Supplements
Supplement brand owners face growing consumer demand for plant-based products with clean labels and high functionality, requiring reformulation strategies that balance ingredient simplicity with performance and shelf life. Suppliers like ADM and Corbion are addressing this via whole-food derived proteins and fermentation technologies.
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London, United Kingdom — 18 June 2024
The plant-based food market's maturation is driving intensified consumer scrutiny of ingredient lists, processing levels, and brand credibility, directly impacting supplement formulation strategies. Both ADM and Corbion identify a critical need to deliver clean label products without compromising functionality, taste, or shelf life. Consumers expect plant-based alternatives to match the protein content, flavour profile, and stability of their conventional counterparts, according to research cited by both companies. This shifts the innovation burden towards developing ingredients that offer multifaceted benefits while maintaining label transparency.
ADM, through its proprietary research, indicates that 'plant-forward' consumers—flexitarians, vegetarians, and vegans—prioritise high protein content alongside clean labels. John Powers, Marketing Director at ADM, highlights that advancements in food science enable formulators to achieve functionality using fewer, more purposeful ingredients. High-performing soy and pea proteins with neutral taste profiles are reducing formulation complexity. Recognisable whole foods such as beans, pulses, ancient grains, and seeds also support clean label objectives and resonate strongly with consumers; ADM's data shows 73% of respondents find beans palatable and over 70% of plant-forward consumers consider them healthy. ADM's innovation extends to flavour modulation with 'TasteSpark' (natural flavouring) and 'Colors from Nature' to address off-notes and visual appeal without synthetic additives.
Corbion emphasises the strategic deployment of fermentation-derived ingredients. Saffiera Karleen, Business Development Manager at Corbion, states that these ingredients perform technical roles, including salt replacement for taste, texture, and microbial stability, while remaining label-friendly. This approach leverages natural processes to deliver functional performance and preservation, bypassing synthetic alternatives. Karleen argues against a trade-off between label brevity and product safety or sensory quality, positioning fermentation as a solution to bridge this gap effectively.
Nutritional efficacy remains a key challenge, particularly in closing the protein gap. ADM leverages soy as a foundational, high-quality protein source due to its PDCAAS of 1.0, indicating it provides all essential amino acids in optimal proportions. Blending soy with other plant proteins like pulses and quinoa is a strategy to enhance amino acid profiles, improve texture, and optimise cost-in-use. This allows formulators to cater to consumers transitioning to plant-based diets without requiring a complete dietary overhaul. Both companies also note the expansion of plant-based applications beyond traditional meat and dairy alternatives into snacks, bakery, and ready-to-eat meals, where functional ingredients are crucial for maintaining freshness, food safety, and sensory quality. Powers notes 76% consumer interest in higher protein baked goods.
What this means for United Kingdom
UK supplement manufacturers must prioritise transparent labelling and demonstrate functional efficacy to meet evolving consumer expectations. Reformulation efforts should focus on leveraging high-quality plant proteins like soy and pea, or innovative fermentation-derived ingredients, to deliver robust nutrient profiles and extended shelf life without complex ingredient lists. Compliance with UK Food Standards Agency (FSA) guidance on plant-based claims requires robust evidence. Brand owners should assess ingredient sourcing for sustainability credentials, as this increasingly influences purchasing decisions in the UK market. Opportunities exist in diversifying plant-based offerings into functional snacks and fortified foods, expanding beyond traditional capsules and powders. Procurement teams should evaluate supplier capabilities in clean label solutions and fermentation technologies to secure competitive advantage.
Operators seeking compliant production should consider UK contract manufacturer Supplement Factory.