By Cath Isabedra 

The surge in demand for plant-based and cultivated meat alternatives is reshaping our notions of food safety and quality. As consumers increasingly prioritize their health and well-being, the industry has responded with a slew of innovative solutions. One such response is the development of clean-label products. We delved into an extensive interview with Astrid Prajogo, Founder and CEO of Haofood, a pioneer in this realm, to explore how clean-label proteins are elevating the standards for food safety, health, and sustainability. 

Why alternative proteins? 

“Plant-based meat alternatives typically contain similar protein levels with conventional meat, yet at the same time offer higher fibre, lower saturated fat and zero cholesterol,” notes Astrid. These benefits are not just confined to individual health. Astrid adds, “Plant-based and cultivated meat alternatives require fewer resources and produce fewer greenhouse gas emissions,” making them an environmentally friendlier choice. 

Clean labels: A synonym for health? 

“Our clean-label plant-based meat products are made without any food additives, thickeners, water retention agent, binders, colourings, flavourings and MSG,” emphasizes Astrid. This comes as consumers are increasingly scrutinizing what ends up on their plates. As she puts it, “manufacturing clean-label products will give consumers accessibility to healthier choices for different functions and occasion of use.” 

Astrid admits that even the plant-based meat industry is being tagged for using highly processed ingredients, such as food additives and stabilisers. For this reason, Haofood took the direction of clean-label products.   

Astrid explains, “Whole foods such as fresh fruit and vegetables, whole grains, nuts, beans, and more are minimally processed and free from additives or artificial substances.” They are healthy, too. However, she adds, “Being two very different product categories, it is hard to say that one is more nutritious than the other, but manufacturing clean-label products will give consumers accessibility to healthier choices for different functions and occasions of use.   

Biotechnology and Food Science: The New Guard of Food Safety 

“A focus on clean labels is fundamentally a focus on food safety.”  

By excluding artificial ingredients and additives, clean-label products reduce the potential risks associated with such substances. However, it’s not a catch-all solution. As Astrid notes, “Alternative proteins carry the added risk of allergies, which is the fourth most common chronic disease globally.” This underscores the importance of robust food safety measures, even in clean-label environments. 

So, how do you produce a clean-label product that is also safe to consume? That’s where advances in biotechnology and food science come into play. Haofood, for example, employs a technology known as Innotein™, an “innovative end-to-end proprietary technology,” to produce their plant-based meats. “After being processed using the technology, the proteins become ‘chicken’ with a fibrous texture, complete with the umami flavour and without the MSG and colourings.” 

By harnessing technology, Haofood has cracked the code on how to “make plant-based meat without using food additives, thickeners, binders, water retaining agents, flavouring, MSG and coloring.” The implication is clear: innovation is integral to producing safe, clean-label foods. 

“Product innovation is key,” says Astrid, “because we believe that with continuous improvement and innovation, our brand will go a long way.” The industry is only at the beginning of its journey, and there’s much room for growth and development. 

Technology will likely continue to play a crucial role in making alternative, clean-label proteins not only safer but also more sustainable. According to Astrid, peanuts—their primary ingredient—emit just 0.43 kg of greenhouse gases per kilogram produced. Compare that to beef’s 99.48 kg, and it’s clear that advancements in technology could have a massive impact on food safety and environmental sustainability. 

“We’re only at the start of our journey in getting the world to adopt meat alternatives, and there’s still a long way to go for it to become mainstream,” Astrid reminds us. The trajectory is promising as industry leaders like Haofood push for cleaner, safer, and more sustainable options. 

With clean-label proteins at the forefront, the food industry is making strides in food safety and addressing broader issues such as health, environmental sustainability, and food security. As we continue to innovate and refine our choices, it’s clear that the future of food is not just what we eat but how safely and sustainably we can produce it. 

With insights from Astrid Prajogo, CEO and Founder of Haofood. Astrid has over 18 years of experience in the nutrition, healthcare, and gastronomy industry. She holds a bachelor’s degree from Monash University, Australia, and possesses a strong skill set in strategic communication, brand development, and business growth. With a well-rounded background, Astrid has worked with multinational corporations, served as a consultant for small and medium enterprises, and collaborated with government organizations. Most recently, she has ventured into the start-up space in Southeast Asia and China, driving her passion for innovation and entrepreneurship. 

This story first appeared in our issue, From Farm to Fork: The New Frontier of Food Safety.