Creating Clean-Label Beverages: How Membrane Processing Replaces Chemical Clarifiers
Today’s consumers are reading labels more carefully than ever before. They want beverages that are natural, pure, and free from unnecessary chemicals . For juice and dairy brands, this shift toward transparency has created a major challenge — how to maintain product clarity, taste, and shelf life without relying on synthetic clarifiers or additives . Traditionally, beverage manufacturers have used chemical clarifiers such as gelatin, bentonite, or enzymes to remove haze, suspended solids, and color instability. While these methods can achieve clarity, they also add complexity, increase costs, and sometimes leave residues that go against the “clean-label” promise. In an era where “no additives” and “naturally processed” are driving purchasing decisions, many brands are making the switch to membrane processing for juice and dairy — a cleaner, smarter, and more sustainable way to clarify beverages. The Problem: Chemical Dependency in Beverage Clarification Conventional clarific...