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Ingredients to Boost Clean Label Efforts

Tuesday, July 19th, 2016

Ask any food manufacturer to list the hottest topics in the food industry, and clean label is sure to be at the top of the list. As consumers continue to push food manufacturers to produce lightly processed food products with ingredients that are easy to understand, ingredient manufacturers have developed ingredients from starches and preservatives to sweeteners and flavor enhancers that help product developers meet these demands for clean label products. Here is a sample of some of the ingredient suppliers at IFT16 showcasing their clean label ingredients.

  • Gummy bears Biospringer (booth 2448) launches Springer Organic Baker’s Yeast Extract for flavor enhancement and taste modification. The ingredient is produced from yeast without any chemical additives, according to the company, and it can be used to enhance savory notes in snacks, dressings, sauces, soups, gravies, and vegetarian products.
  • Carolina Innovative Food Ingredients (booth 561) is introducing four new ingredients brands and two new ingredients that can replace high fructose corn syrup and artificial sweeteners. The new brands are Carolina Original cloudy sweet potato juice, Carolina Clear clarified sweet potato juice, Carolina Craft dehydrated sweet potato ingredients (sweet potato flour and granules), and Carolina Sweet clean label sweetener. The two new ingredients are made from purple sweet potatoes. Purple sweet potato juice concentrate is rich in anthocyanins and has a purple hue. Purple sweet potato granules can provide fiber and other nutrients to baked goods and snacks.
  • To help food manufacturers produce fresher and safer food while still adhering to clean label demands, Corbion (booth 1221) will feature several ingredients made from naturally derived sources. Learn about Verdad Avanta for meat and poultry products and Opti.Form, which provides control of Listeria. Purac Powders lend a long-lasting sour taste to acid-sanded confectionery while Ensemble gives developers an alternative to partially hydrogenated oils. Stop by the company’s booth to try doughnut, bagel, turkey, ham, sausage, ice cream, cheese spread, and candy product concepts made with these ingredients.
  • Parker Products (booth 740) is introducing a line of cake inclusions for ice cream applications made without artificial flavors and colors, partially hydrogenated oil, preservatives, and allergens such as dairy, soy, and nuts. The colorful and flavorful inclusions are crunchy when dry, but once incorporated into the ice cream, where they absorb fat and moisture, they take on the dense mouthfeel of real cake.
  • PLT Health Solutions (booth 2026) will showcase the new PhytoShield Flavor Enhancer that can help improve the shelf life of products while satisfying clean label requirements. The company has demonstrated that the ingredient is effective against gram-positive and gram-negative bacteria, fungi, molds, and yeast. The flavor system’s antimicrobial activity is a synergistic effect created by the reaction of flavor components, polyphenols, bioflavonoids, and organic acids, according to the company.
  • Scelta Taste Accelerator from Scelta Mushrooms (booth 2012) is an alternative to flavor enhancers like MSG and autolyzed yeast extracts. This ingredient is made of vegetable extracts and is potassium-free.
  • TIC Gums (booth 3426) is debuting new texture and stability ingredients that meet labeling requirements such as organic and non-GM. Ticaloid PRO 181 AG emulsifies and stabilizes oils in nondairy milk alternatives like the toasted almond coconut milk that will be sampled at the booth. A gelatin-free gummy confection still has the sensory characteristics of a gummy made with gelatin thanks to Ticagel Natural GC-581 B. Dairyblend Natural IC CL hydrocolloid blend replaces monoglycerides and diglycerides in hard-packed ice cream applications.

Keeping It Transparent: Formulating Clean Label Products

Sunday, July 12th, 2015


Session 61
Monday, July 13; 10–11:30 a.m.
Room S501abc

The food industry lexicon has become replete with references to clean label. The interest in clean label is driven by consumer demand for greater transparency and increasing interest in the healthfulness of the diet along with a general distrust of processed foods. Clean labels are closely linked with the trends for natural, organic, local, and sustainability; they convey notions of quality, trust, and transparency to the consumer.

Shoppers in grocery storeThere is no regulatory definition for clean label. Instead, it is being defined by consumers and stakeholders and labeled with equally undefined terms, such as pure and simple. Retailers, including Whole Foods, Safeway, and Kroger, have the most concrete definition of clean label foods through in-store bans for specific food ingredients. However, it is generally agreed that clean label may be used in reference to foods that are minimally processed; devoid of artificial flavors, artificial colors, and synthetic additives; and absent any unexpected allergens. Clean label foods are consumer-recognized as simple, wholesome, authentic, and real. They should be made from food ingredients that are free of synthetic hormones and growth-promoting antibiotics. They are not necessarily organic and may or may not meet consumer expectations of natural foods. Many clean labels voluntarily label GMO status.

Some ingredients that retailers have banned from clean label foods include high fructose corn syrup (HFCS), artificial sweeteners, artificial colors, artificial flavors, non-natural preservatives, irradiated foods, and bleached flour. Carmine, a natural color ingredient, is also not allowed by some retailers. Caffeine, margarine, and shortening also make the banned ingredient list for some.

The purpose of this session is to provide an overview of the movement toward clean label and its consumer drivers and to identify the hierarchy of attributes that define clean label, including differences among demographic groups.

A. Elizabeth Sloan, president, Sloan Trends, will set a hierarchy of consumer product attributes within the clean label space and will discuss how they differ by product category and which attributes are gaining or losing interest.

John Hallagan, senior advisor and general counsel for the Flavor and Extract Manufacturers Association, who also provides legal and regulatory counsel for clients in the food and drug industries, will discuss the current regulatory landscape and governing bodies. He will define terms and provide insights with respect to regulatory guidance for clean labeling, including globally.

Angelina De Castro, senior manager–marketing for Ingredion’s Wholesome Springboard program, will talk about starch ingredient selections for textural design and stability for clean label applications within various food categories.

Dan Grazaitis, food scientist, TIC Gums, will provide insights on gum/hydrocolloid ingredient selections for textural design and stability for clean label applications.

Presented by: A. Elizabeth Sloan, SloanTrends; John Hallagan, Flavor and Extract Manufacturers Association; Angelina De Castro, Ingredion; and Dan Grazaitis, TIC Gums

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