The clean label movement has evolved into one of the most compelling trends in the food industry, driven by consumers’ increasing desire for transparency and the use of simple, familiar ingredients. This trend, which has garnered significant attention both legally and scientifically, has influenced research and development strategies in the potato chip market as well as across the broader snack industry. 

In the case of clean label potato chips, manufacturers are increasingly challenged to balance consumer expectations with the functional requirements necessary to produce a high-quality, safe, and appealing product. The drive for clean label foods is not just a superficial marketing strategy; it has ignited a fundamental reexamination of ingredient selection and processing methods, leading to innovative approaches in formulation that extend from the basic chemistry of starches and texturizers to the stability and performance of frying oils.

A Legal Perspective

From a regulatory standpoint, “clean label” is not a term defined by law. Unlike claims such as “organic” or “non-GMO,” which are governed by specific regulatory bodies, the designation of a product as clean label is primarily consumer-driven and lacks a standardized legal definition. Regulatory agencies like the U.S. Food and Drug Administration have not established formal guidelines on the use of the term, meaning that the definition is largely determined by consumer perception and industry interpretation. Legal experts note that while manufacturers are free to use clean label claims, such statements must remain truthful and not misleading, given that the term has become synonymous with transparency, minimal processing, and the absence of artificial additives. This situation creates a landscape where consumer trust is paramount, and companies must back their claims with verifiable ingredient information and sound manufacturing practices. Researchers and industry analysts alike emphasize that the clean label claim must be substantiated by science, and every component—from the type of starch used to the oil in which the chips are fried—must be carefully considered to align with this ethos.

The Chemistry of Taste

At its core, the science behind clean label potato chips involves a detailed understanding of how each ingredient contributes not only to the final product’s taste, texture, and appearance but also to its overall safety and nutritional profile. The concept of clean label extends to the choice of starches and texturizers, where the use of unmodified or minimally processed ingredients is favored over chemically altered counterparts. Traditionally, manufacturers have employed modified starches to improve texture and extend shelf life, but these processes often involve chemical treatments that can be viewed as contradictory to clean label principles. Native starches extracted from potatoes, on the other hand, are inherently clean label because they undergo minimal processing and contain few, if any, additives. The challenge lies in achieving the desired textural attributes without compromising the product’s clean label status. Scientific studies have demonstrated that native potato starches can provide excellent crispness and structural integrity if the processing conditions—such as moisture content and frying temperature—are optimized. Researchers continue to explore enzyme-based modifications and physical treatments that enhance functionality without resorting to synthetic chemicals, thereby aligning the processing techniques with clean label claims.

Texture, But Clean

The role of texturizers and hydrocolloids in potato chip production is another critical area of study. In conventional production, additives such as modified food starches and emulsifiers are often used to control oil uptake and maintain crunchiness. However, these ingredients may not be acceptable under a strict clean label paradigm. Instead, there is growing interest in naturally derived alternatives like gum arabic, pectin, and cellulose. These natural hydrocolloids are capable of forming gels and films that can regulate moisture and create a protective barrier on the chip surface during frying, reducing oil absorption and enhancing crispness. Their molecular structures, which consist of long-chain polysaccharides, contribute to their ability to interact with water molecules and stabilize the matrix of the chip. Research into the rheological properties of these hydrocolloids shows that even minor variations in molecular weight distribution or branching can significantly affect performance, making precise formulation crucial for achieving the desired textural qualities. Consequently, many producers are investing in research partnerships with ingredient suppliers to develop hydrocolloid blends that are both effective and compliant with clean label standards.

You can read the rest of this article in your complimentary e-copy of the March / April Issue of Potato Processing International, which you can access by clicking here.