bake - September 2017 - 16

CORBION

food safety

IFT Spotlights Clean Label
Clean label was a common theme among the latest ingredients

feedback when they see chicory root ﬁber on the label," says

on the show ﬂoor at this year's Institute of Food Technologists

Andy Estal, technical manager, Beneo.

annual meeting and exposition on June 25-28 in Las Vegas.
Whether reducing sugars, packing products full of nutrients or

To discover consumers' thoughts on the matter, Kemin Food

providing improved functionality, label friendly was a priority in

Technologies partnered with Harris Poll to conduct research on

developing many of these solutions.

consumer attitudes toward the ingredient list. What the study
found was that consumers prefer shorter ingredients lists with

Consumers who read the ingredient list are still looking for

fewer sodium-containing words.

ingredients they recognize and that they deem natural.
"By understanding consumer trends, we're able to shape our
"From a labeling standpoint, customers are looking at the ingre-

product portfolio to meet industry needs," said Courtney

dients they want to use," says Eric Shinsato, senior project leader

Schwartz, senior marketing communication manager, Kemin.

for Ingredion, with regard to reducing sugar. "Sugar alcohols are

CHA R LOTTE ATCHLEY

off the table. Artiﬁcial sweeteners are off the table."

CLEANER LABEL MANAGEMENT
And it's not limited to sweeteners either. Emulsiﬁers, fats and
other functional ingredients are under the microscope, and
developers are looking for ways to offer cleaner alternatives
that provide the same functionality in commercial production
and in the ﬁnal product. Taking those common ingredients
off the table causes some processing challenges that must be
addressed in these new ingredients.
"Consumers want transparency, but they want to enjoy the
products, too," says Kathy Sargent, market director, Bakery, at
Corbion. "You can take out SSL and DATEM, but the product
still has to go through commercial processing and maintain
consistency and quality consumers expect."
A common answer to the need for cleaning up labels found on
the show ﬂoor was plant-based ingredients. Cargill and Beneo
were showcasing chicory root ﬁber as a sugar reduction alternative. "Consumer data shows that consumers give positive

16 < SEP 2017 | bakemag.com

In a July 18 company release, Puratos announced that,
as part of its Clean(er) Label & Allergen Management
approach, the company will remove the following
ingredients from products as of August 1, 2017.
Soy Lecithin is being replaced by Sunflower Lecithin
in dark compounds, milk compounds, dark chips, dark
chocolate and milk chocolate. Trans fats are being
removed from flat icings, donut glazes, fudge icings
and buttercream icings. High fructose corn syrup is
now removed from fillings.
In addition, Puratos has optimized Clean(er) Label
Improvers based on enzyme technology that will
enable customers to produce high-quality baked goods
compliant with leading NON-GMO certifications.

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bake - September 2017

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