What’s on Your Clean-label Checklist?

In Food Safety, Processing by Heather Brown0 Comments

In these days of manufacturing transparency, if you put it on a label, it’s got to be true. Labels that claim to be “clean” must, of course, know the ingredients in their foods. They also have to know those ingredients’ origins.

Food Business News got this checklist from international trade attorney Ryan Fournier for companies that offer “clean” labels.

Here are the top three on Fournier’s 8-point list:

  • Inform everyone along the supply chain about an ingredient’s end use.
  • Request and document your suppliers’ manufacturing processes–for every ingredient.
  • Incorporate verification procedures into your FSVP (Foreign Supplier Verification Program) process.

Fournier encourages food companies to adopt this list, not only for improved transparency and communication but for documentation if complaints arise.

Read more at Food Business News

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