Clean Label Emulsifiers: Reformulation Challenges & Solutions Amid Rising Costs

London, United Kingdom — 10 June 2026

The supplement and functional food industry faces significant commercial pressure as conventional emulsifier raw material costs surge, coinciding with intensified consumer demand for ‘clean label’ products. This confluence is challenging manufacturers to undertake complex reformulations, moving beyond simple ingredient substitutions towards comprehensive system redesigns. Ingredient suppliers like Cargill, Fiberstar, and Ingredion are advancing distinct strategies to address this, ranging from familiar ingredient replacements to multi-functional fibres and holistic emulsification system overhauls.

Industry experts confirm that synthetic emulsifiers often perform multiple roles, making direct replacements challenging for formulators. Traditional emulsifiers contribute to aeration, dough strength, shelf life, machinability, and texture. Consequently, suppliers are not offering a single ‘drop-in’ solution. Instead, companies are prioritising familiar, short-list ingredients or highly functional alternatives. Cargill, for instance, focuses on leveraging lecithin, a widely recognised emulsifier, in bakery and confectionery. The company has demonstrated that de-oiled lecithin can replace E471 in products such as brioche and pound cake, and partnered with enzymes to substitute E472e in wholemeal bread whilst maintaining functional characteristics like volume and texture. This approach also extends to cocoa applications, where lecithin optimises viscosity and enables more efficient cocoa butter usage, a critical advantage given recent market volatility.

Ingredion advocates for a systemic approach, emphasising that clean label emulsification requires rethinking entire product formulations to maintain stability, functionality, and aesthetic appeal. Their solutions include upgraded natural emulsifiers like Q-Naturale (quillaja-based) and Ticacloid Acacia Max (elevated gum arabic), which aim to stabilise higher oil loads more effectively. This strategy focuses on delivering higher-performing, resilient, and cost-effective systems that meet evolving consumer expectations without compromising product integrity. Fiberstar introduces Citri-Fi citrus fibre, an upcycled ingredient capable of binding oil up to eight times its weight. This multi-functional fibre aims to consolidate multiple label declarations into one, acting as both an emulsifier and a texturiser. In plant-based beverages, Citri-Fi improves suspension and creates creamy mouthfeel, allowing for the replacement of several gums and emulsifiers with a single, 'natural' ingredient.

What this means for United Kingdom

UK supplement and functional food brands must urgently review their emulsifier matrix to mitigate rising input costs and align with evolving consumer preferences for shorter, more transparent ingredient lists. Reformulating with alternatives like lecithin, upgraded natural gums, or multi-functional fibres will require significant R&D investment, impacting product development cycles by 6-9 months. Compliance with impending ultra-processed food (UPF) scrutiny, expected to intensify by early 2027, necessitates reducing or removing E-number emulsifiers to maintain competitive positioning. Brands embracing these changes can secure supply chain resilience, enhance consumer trust, and gain a first-mover advantage in a market increasingly penalising 'unclean' formulations.

Plant-based applications particularly highlight the need for sophisticated solutions, as removing ingredients like egg strips out critical functional properties. Cargill employs specific lecithins to enhance water retention in meat alternatives, aiming to deliver 10% more juiciness and optimise formulation costs. Fiberstar’s citrus fibre, with its oil-binding capacity, allows formulators to use more liquid-based oils lower in saturated fat for plant-based products, maintaining mouthfeel without compromising on health attributes. Both approaches demonstrate that innovation in emulsification is crucial for the continued growth and reformulation of complex product categories.

For more on UK formulation and manufacturing best practice, learn more at Supplement Factory.