How to make a successful clean label product.

You’re not alone. Products withnatural and simple labelsare in greater demand than ever, and it looks like clean label products are sticking around for awhile. At first, it may seem overwhelming and difficult to remove ingredient standards from formulas. But fear not, it can be done! First things first,

What is a clean label?

Well, there’s no FDA definition, but it generally fills these criteria:

  • A simple and short ingredient list
  • “全天然”的成分含有无化学品，无人造防腐剂，颜色剂或风味剂
  • 最低处理的成分
  • Ingredients that are easy to understand
  • Ingredients that appear in your kitchen cupboard

How do I do that?

First, remove chemical ingredients such as common emulsifiers and artificial ingredients. Here are a few examples of ones to stay away from:

  • ADA
  • potassium lodate
  • calcium peroxide
  • benzyl peroxide (flour bleaching agent)
  • emulsifiers (DATEM, sodium stearoyl lactylate, calcium stearoyl lactylate, ethoxylated mono- and di-glycerides, PGME, polysorbate, mono- and di-glycerol, etc.)
  • 丙酸钙
  • sorbic acid
  • artificial flavor agents
  • artificial color agents
  • 部分氢化油
  • high fructose corn syrup (HFCS)

Then, find natural alternatives that get the job done

With a big consumer focus on clean label, the baking industry has been working hardto find solutions. Part of it involves adjusting the process, like longer fermentation times to help with dough development. However, most of it hinges on ingredients. From natural mold inhibitors like cultured wheat, to natural dough conditioners in the form of enzymes, to alternative emulsifiers, it is possible to create a quality, delicious clean label product.

Want to learn more about innovative ingredient solutions for clean labels?

Come hear me speak at theClean Label Conference by Global Food Forums, March 25-36 in Itasca, Illinois! It’s the industry’s only product development event dedicated to providing practical, impartial, “how-to” formulation advice to R&D and applied food scientists striving to create simplified ingredient labels.

Other presenters at the conference include:

  • Clean Label: Shifting Consumer Perceptions and Evolving Innovationby Lynn Dornblaser, Director of Innovation & Insight, Mintel
  • 食品和饮料清洁标签的成功与挑战：行业视角by Philippe Rousset, Ph.D., White Coffee and Creamers Technology Lead, Global Clean Label Strategic Network Leader, Nestlé Product Technology Center Beverage
  • Clean Labels – Don’t Forget Your Chemical Hazards由Grace Bandong，MSC，全球科学战略领导者，污染物，Eurofins食品诚信和创新
  • Dietary Fibers, Cleaner Formulations & the New Nutrition Facts Labelsby David Plank, Ph.D., Managing Principal, WRSS Food & Nutrition Insights/Sr. Research Fellow, Dept. of Food Science & Nutrition, University of Minnesota
  • Rethinking Formulation Approaches for Simplified Ingredient Statement and Cleaner Labelsby Webb Girard, MSc, Director of Technology, CuliNex, LLC
  • Hydrocolloids: Clean Label Tools for Plant-Based Formulatingby Nesha Zalesny, MBA, Technical Consultant, IMR International
  • Traceability & Transparency: Steps to Meet Consumer Expectations for a Clean label Productby Mark Haas, CEO, The Helmsman Group
  • Hurdle Technology: Multifactorial Food Preservation for High Quality Foodsby Jairus R. David, Ph.D., Principal Consultant, JRD Food Technology Consulting, LLC
  • Innovations in Dairy Based Ingredients for Clean Label Solutionsby Rohit Kapoor, Ph.D., Vice President, Product Research, National Dairy Council
  • Plus:21 fifteen-minute Technology Snapshots on New Clean Label Ingredients

Register here!