The baobab tree (Adansonia digitata L.) is found widely in the forests and savannas of sub-Saharan Africa. The baobab fruit has a sour and slightly sweet taste and is widely consumed by the natives, thus containing a high nutritional value and providing a source of income for rural people. This study aimed to compare the nutritional composition of baobab fruit pulp from different localities in the Namibe province (Angola). Twenty samples of baobab pulp were collected in markets of the four municipalities of Namibe. The results obtained showed that there is some geographic location dependence on nutritional and functional composition. The municipality of Camucuio showed samples with higher fibre content (56.62 g/100 g) and vitamin C (288.9 mg/100 g). Samples from the Virei municipality stood out for their antioxidant activity (1936 mmol TE/100 g), high K content (42.4 mg/g) and higher values of protein (2.42 g/100 g). The samples collected in the municipality of Bibala stood out for their high contents of carbohydrates (28.1 g/100 g), total phenolic compounds (972 mg GAE/100 g) and Ca (3.80 mg/g). Despite the differences in origin, the high nutritional value of baobab fruit has the potential to improve the diet of thousands of people in Africa qualitatively.

The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultra-violet (UV), and visible light (VL), are among the most promising methods that effectively control microbial growth while preserving the nutritional and functional properties of cheese. Protective cultures, postbiotics, and bacteriophages represent microbiological strategies that are natural alternatives to conventional preservatives. Another efficient approach involves plant extracts, which contribute to microbial control, and enhance cheese functionality and potential health benefits. Edible coatings, either alone or combined with other methods, also show promising applications. Despite these advantages, several challenges persist: higher costs of production and technical limitations, possible shorter shelf-life, and regulatory challenges, such as the absence of standardized Clean Label definitions and compliance complexities. Further research is needed to develop and refine Clean Label formulations, especially regarding bioactive peptides, sustainable packaging, and advanced microbial control techniques. Addressing these challenges will be essential for expanding Clean Label cheese availability while ensuring product quality and maintaining consumer acceptance.