DEVELOPMENT OF NATURAL SAUCES FOR FOOD SERVICE ESTABLISHMENTS WITHIN THE CLEAN LABEL CONCEPT

Abstract

The article presents a comprehensive study of formulation optimization of fruit and vegetable sauces intended for food service establishments within the framework of the Clean Label concept. The object of the research was defined as the technological processes involved in the production of fruit and vegetable sauces, while the subject of the study included pumpkin and sea buckthorn puree, functional ingredients such as inulin, low-methoxyl pectin, and apple dietary fiber, as well as flavoring and aromatic components. Four formulation variants were developed: a control sample containing xanthan gum and modified starch, and three experimental samples characterized by the gradual replacement of conventional hydrocolloid thickeners with natural structuring ingredients and by partial or complete reduction of refined sugar. The study analyzes the relationship between formulation composition and indicators of biological value, including ascorbic acid, carotenoids, total phenolic compounds, and dietary fiber content. An increase in bioactive components was observed in the experimental samples compared to the control (ascorbic acid up to 24.1 mg/100 g; total phenolics up to 176 mg/100 g; dietary fiber up to 7.9 g/100 g). At the same time, a reduction in energy value (to 104–112 kcal/100 g) and glycemic load (to 2.3–4.7 versus 10.0 in the control sample) was established, indicating a lower metabolic impact of the product. Sensory evaluation demonstrated high consumer acceptability of the optimized formulations (4.64–4.76 points versus 4.46 in the control), confirming that the replacement of traditional hydrocolloids with natural structuring ingredients does not compromise product quality. The findings demonstrate that formulation modification according to Clean Label principles enables the development of sauces with enhanced functional characteristics while maintaining desirable sensory properties. The practical relevance of the study lies in the potential application of the developed sauces in food service operations oriented toward healthy nutrition, transparent ingredient composition, and improved product competitiveness. Further research is recommended to investigate packaging solutions and storage conditions suitable for restaurant production environments.