Clean-Label Momentum: How it's Reshaping the Meat Processing Industry

As consumers become increasingly ingredient-conscious, the food industry is undergoing a transformation. The demand for clean-label, non-GMO, and transparent ingredient solutions continues to surge—especially in the meat processing sector, where processors are under pressure to deliver healthy foods without compromising functionality.

According to Innova Market Insights, clean label continues to rank among the top purchase drivers in food and beverage. Over 64% of global consumers say they check labels for ingredients they recognize, and nearly half are actively avoiding artificial additive. In the U.S., SPINS reports show that natural and clean-label positioned products grew at over twice the rate of conventional ones in 2023.

For meat processors, that trend means a clear shift: functional ingredients must now perform without the baggage of starches, phosphates, or artificial binders. That’s where GPI steps in.

GPI’s Clean-Label Functional Fiber Solutions for Meat Processing

At GPI, we understand the challenge of balancing performance and transparency. That’s why we’ve developed a portfolio of clean-label functional ingredients and anitmicrobials that meet rising consumer expectations—without compromising quality. Two of our standout innovations are GPI Fiber MM and GPI Fiber Inject.

GPI Fiber MM – Boost Yield and Juiciness in Ground Meats

GPI Fiber MM is a powerful blend of pea fiber, psyllium fiber, and bamboo fiber—all clean-label, non-GMO ingredients—that enhances the structure and juiciness of ground or emulsified meat products. This blend:

• Increases yield in both raw and cooked formats

• Reduces or eliminates starches, appealing to clean-label shoppers

• Enhances firmness and moisture retention, improving bite and mouthfeel

Whether you're developing better-for-you burger patties, sausages, or meatballs, Fiber MM supports functionality and label transparency.

GPI Fiber Inject – Clean-Label Brine Stability for Whole-Muscle Meats

Designed for injected and tumbled meats, GPI Fiber Inject is a synergistic blend of psyllium fiber, potato starch, and dextrose that stabilizes brines and enhances final product quality. Key benefits include:

• Reduced purge and syneresis, resulting in higher yields

• Stable gel formation in cooked meats, minimizing moisture loss

• Improved juiciness and texture, even after high-heat cooking

• No striping or visual inconsistencies in sliced meats

Ideal for processors of hams, deli roasts, or marinated poultry, Fiber Inject supports both performance and a consumer-friendly ingredient deck.

Transparency Isn’t Just a Trend—It’s a Market Expectation

Today’s consumers demand more than nutrition—they want to recognize what they’re eating. This is especially true for meat and poultry products, where label claims like “no artificial additives”, “non-GMO”, and “clean-label” can drive premium pricing and stronger loyalty.

As the clean-label movement continues to expand, brands that reformulate with transparency in mind will be best positioned to grow. GPI’s ingredient technologies are engineered for this shift—so you can deliver clean, consistent, high-quality meats without compromise.

Looking to develop a clean-label meat product?
Contact us at GPI@gpiglobal.com to explore how Fiber MM and Fiber Inject can support your next clean label formulation.