Culinology - June 2020 - 16

CLEAN label

Consumers may
accept an ingredient
list perceived as less
clean if they believe
a product is more
sustainable.
©Andrei - stock.adobe.com

16 |

Culinology | JUNE 2020

antimicrobials and Kerry's existing food
protection solutions, we will be able to protect
even more food naturally."
The focus on product safety is timely
as COVID-19 continues to be an issue of
concern for consumers. Their perception
of clean may extend beyond ingredients
to processes that provide food safety. For
example, high pressure processing (HPP)
is a method of preserving packaged food
products using extremely high pressure.
The process leads to the elimination of
harmful bacteria while maintaining the yield
of vitamins, minerals and enzymes. The
process may be used on a variety of fresh
food and beverages to increase shelf life
without preservatives.
Food manufacturers using HPP are not
required to label or declare use on packaging
or elsewhere. However, some companies do
so to communicate use of the technology to
consumers so they better understand why
certain products have a long shelf life without
the inclusion of preservatives.

Clean ingredient innovation
To keep pace with changes in the market,
for clean ingredients, suppliers are developing

new ingredients. Ingredion, Inc., Westchester,
Ill., for example, has introduced Evanesse
CB6194, a clean label emulsifier for the
United States and Canada.
The ingredient is a vegan chickpea broth
that delivers the emulsification performance
of traditional additives and the appeal of a
single, recognizable ingredient, according
to the company. It is suitable for such food
applications as egg replacement in low- and
high-fat vegan, spreadable, spoonable and
pourable dressings, white cooking sauces
and ready meal applications. It may serve as
an alternative to OSA-modified starches and
other artificial emulsifiers.
"Evanesse CB6194 clean label emulsifier
represents a new generation of ingredients
to be introduced to the food industry as
Ingredion continues to expand its clean
label offerings," said Dan Haley, global lead
for Ingredion's clean and simple ingredients
platform. "Food manufacturers now have
more options for developing differentiated,
clean label products with highly acceptable
and recognizable ingredients that
consumers trust."
Labeled as "chickpea broth," Evanesse
CB6194 is gluten-free, non-GMO and does
not require allergen labeling. It contains no
animal products and is compatible with
vegetarian and vegan claims.
"Until now, clean label emulsifiers
have been difficult to come by,
making it a challenge for some
food manufacturers to achieve
their clean label goals,"
said Patrick O'Brien,
regional platform lead for
Ingredion's clean and
simple ingredients in
the United States and
Canada. "We developed
formulations for vegan
mayo and zesty aioli
using Evanesse CB6194
clean label emulsifier
to show how simple it
can be to create a shelfstable, vegan dressing using
the ingredient."
Tate & Lyle has added Claria
Everlast to its line of clean label
starches. The ingredient was designed
to solve formulation challenges related to
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