IBIE - 2019 Special Edition & Show Preview - 90

CLEAN LABEL

IBIE Interactions

During IBIE, companies mentioned in this article can
be found at the following show floor locations:
AAK, No. 2027
Bay State Milling Co., No. 7723
Brolite Products, Inc., No. 2127
Bunge Loders Croklaan, No. 1535
Cargill, Inc., No. 451
Delavau Bakery Partners by SafPro, No. 727
Kemin Foods, L.C., No. 5240
Sunsweet Growers Inc., No. 2077

According to the "Power
of Bakery 2019" study,
one-third of shoppers
look for products with no
artifical ingredients.
Ingredion

life. Softness and eating quality are improved, while
moistness and resilience are maintained.
In the clean label preservative space, Brolite offers a
natural mold inhibitor. It is a cultured product that naturally produces propionic acid to increase a product's
shelf life, according to David DelGhingaro, president.
Chemical-sounding emulsifiers also often are replaced when a baker goes clean label. Plant-based emulsifiers offer formulators a friendlier option. Cargill now
offers canola lecithin. This non-GMO plant-based emulsifier may be used in organic products and doesn't require allergen labeling.
"Bakers can use our premium canola lecithin -
often in combination with enzymes - to replace popular
dough conditioners, including azodicarbonamide, sodium stearoyl lactylate, DATEM (diacetyl tartaric acid esters of mono- and diglycerides) and monoglycerides," said
Matt Gennrich, senior food technologist, R&D bakery
applications. "This can be done without adding a single
ingredient to the product label, as enzymes and lecithin
are both commonly found in bread formulas."
Kemin has a new clean label blend of enzymes and hydrocolloids specially formulated to provide softness to
shelf-stable corn tortillas. "It mainly replaces reducing
agents like sodium metabisulfite, which is most commonly
used in the flatbread industry for improved machinability
of dough," said Courtney Schwartz, marketing director.

Common swaps for claim compliance
There's a multitude of clean label claims that bakers
make that appeal to different consumer segments. This
includes organic, natural, non-GMO and vegan.
AAK now offers plant-based, sustainably sourced oils
that can be used to replace the milkfat-based ingredients
commonly used in baked goods such as cheddar cheese
in bagels and cream cheese in pastry. The dairy-free
cheese is made with a blend of organic coconut oil and
organic sunflower oil and serves as a base that can be
flavored to specification.

90 PreShow Guide IBIE 2019

Bakers who are trying to eliminate caramel color may
find malt ingredients useful. Brolite Products, for example, offers a dark malt powdered blend that can replace
Type III and Type IV caramel colors in baked goods.
Another alternative to caramel color is dried plum
(prune) ingredients. "Their unique physiological composition helps promote browning," said Kate Leahy,
spokesperson, Sunsweet Ingredients, Sunsweet Growers
Inc. "This can be helpful in gluten-free grain-based
foods, which have a harder time achieving a goldenbrown appearance."
Dried plum ingredients also help bind moisture, even
in low-fat grain-based products, without the need for
fillers. Bakers can replace 50% of fat with prune puree or
prune bits rehydrated in water.
"While sugar itself isn't banned from clean label products, many grain-based companies are looking for ways
to reduce sugar," Ms. Leahy said. "Using prune juice
concentrate with a little water can improve texture and
maintain sweetness in products such as brownies, cookies and cakes without artificial sweeteners."
Kemin Food Technologies offers clean label antioxidants for grain-based baked foods, including straight
rosemary extract and combinations with other plantderived ingredients. Recently, the company launched
rosemary extract combined with ascorbic acid, which
provides more efficacy and longer shelf life for baked
products such as crackers and bars.
"We are also focused on clean label antimicrobial alternatives that could potentially offer better flavor or less
off-flavor in certain baked matrices compared to available options in the marketplace," Ms. Schwartz said.
"One option is a highly concentrated form of cultured
dextrose that allows for lower usage levels to improve
flavor. In certain food matrices, plant-derived extracts
can be used to make the flavor more appealing."
And, she noted, today's consumers are mostly ready
to pay the price for clean label, but where taste is
concerned, they're not ready to compromise.

IBIE - 2019 Special Edition & Show Preview

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