Comprehensive review of clean‐label antimicrobials used in dairy products

Abstract Consumers expect safe, healthy, natural, and sustainable food. Within the food industry, ingredient use is changing due to these consumer demands. While no single agreed‐upon definition of clean label exists, a “clean label” in the context of food refers to a product that has a simplified and transparent ingredient list, with easily recognizable and commonly understood components to the general public. Clean‐label products necessitate and foster a heightened level of transparency between companies and consumers. Dairy products are vulnerable to being contaminated by both pathogens and spoilage microorganisms. These microorganisms can be effectively controlled by replacing conventional antimicrobials with clean‐label ingredients such as protective cultures or bacterial/fungal fermentates. This review summarizes the perspectives of consumers and the food industry regarding the definition of “clean label,” and the current and potential future use of clean‐label antimicrobials in dairy products. A key goal of this review is to make the concept of clean‐label antimicrobial agents better understood by both manufacturers and researchers.