Abstract

Clean label food, which contains fewer synthetic chemicals, shorter ingredient lists, and minimally processed ingredients, drives extensive attention from both industries and consumers. This study employed both scientific and strategic techniques to address the issues with the clean label approach for Thai-style condiment sauces and pastes. The quality and safety parameters of four condiment sauces and four condiment pastes were evaluated. All condiment sauce samples were classified as high-acid foods (pH < 4.5). Despite having higher pH values than condiment sauces, the pastes can also be classified as high-acid foods. The quality and safety parameters of both condiment sauces and pastes complied with Thai standards. Regrettably, the formulas of both products incorporated numerous artificial ingredients, particularly preservatives. Strategic techniques suggest that condiment sauces and pastes have the potential to develop as a clean label product. Opportunities abound, but there are also numerous weaknesses that require attention. Strategies to minimize mycotoxin contamination and the use of natural ingredients with antimicrobial properties to prolong shelf-life were identified as the key successes for the implementation of the clean label approach in Thai-style condiment sauces and pastes.