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Challenges and Opportunities in Clean Label Formulation

BY: Kelly Hensel
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Session 52
July 14; 1:30–3 p.m.
Room S402

Ingredients ListThe market for natural and organic foods continues to outpace conventional foods, growing at double digits rates. In the absence of a legal definition for natural, “clean label” is the proposed working term. However, formulating in this space can be difficult. Learn about the opportunities and challenges in formulating clean label foods through application case studies in salad dressings, yogurts, and baked goods. Novel food texturizers, namely, functional native starches that help overcome challenges in this space and enable formulating clean label foods will be presented. In addition, a chef will offer the culinary perspective on challenges of clean label product development.

When formulating with natural colors to achieve a clean label, many options exist and many parameters are important to consider. Application, processing technique, and packaging all come into play. Part of this session will review the major benefits and challenges in formulating with natural colorants made from fruits and vegetables in order to achieve consistent results and product success.

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