Microorganisms, the Ultimate Tool for Clean Label Foods?

Giorgia Perpetuini, Pumnat Chuenchomrat, Valentin Pereyron, Maxime Haure, Da Lorn, Le-Ha Quan, Phu-Ha Ho, Tien-Thanh Nguyen, Thi-Yen Do, Quyet-Tien Phi, Thi Kim Chi Nguyen, Hélène Licandro, Chu-Ky Son, Rosanna Tofalo, Warissara Kasikonsunthonchai, Saowalak Adunphatcharaphon, Awanwee Petchkongkaew*, Yves Waché*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

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Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use microorganisms to produce clean label foods with examples improving sensorial, textural, health and nutritional properties.
Original languageEnglish
Article number31
Number of pages21
Issue number2
Publication statusPublished - 30 Apr 2021


  • clean-label
  • technology additive
  • sensorial additive
  • anti-staling
  • bioremediation
  • biosurfactants
  • bio-preservation
  • antibiofilm
  • antinutrition
  • beneficial microorganism


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