Clean Label

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Food Ingredients News 07 February 2017

New Clean Label System from TIC GUMS Suppresses Age Gelation in Dairy Beverages

07 Feb 2017 --- TIC Gums has expanded its robust portfolio of clean label hydrocolloids with new stabilizer systems designed for ready-to-drink, dairy-based protein beverages. 

Food Ingredients News 06 February 2017

DuPont Bakery Enzymes Drives Up Fresh Bread Standard

06 Feb 2017 --- Following on from DuPont’s launch of bakery enzyme solutions that promise to keep cakes softer and fresh-baked bread extra resilient, the speciality food ingredient company speaks with FoodIngredientsFirst about expectations for the Japanese market and the importance of a clean label product. Using the proprietary G4 amylase technology to improve the softness throughout the shelf life and still maintain good eating quality, the POWERFresh range is being promoted in Japan in anticipation of regulatory approval.

Food Ingredients News 16 January 2017

Panera Bread Achieves “100% Clean” Portfolio

16 Jan 2017 --- US chain of bakery cafe-style restaurants Panera has risen to the challenge and taken clean label to the next level by replacing 122 different ingredients from its menu with cleaner alternatives.

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Video Interviews

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08 September 2014

article image New Concepts With Innovative Dairy Ingredients

Arla Foods Ingredients has developed a processing solution – based on a Nutrilac protein derived from milk – that enables producers of Greek yogurt to use their acid whey to make products such as fermented beverages, whey drinks, desserts and spreadable cheese. The process enables Greek yogurt manufacturers both to reduce waste and generate income – cutting costs and boosting profits at a stroke.


08 July 2014

article image Unexpected Flavor Twists & Trends

Teresa Olah and Jean Shieh of Sensient Flavors discuss emerging flavor trends to watch in both the beverage and sensory space. The company is eyeing unexpected flavor twists as a key differentiating strategy.


01 July 2014

article image The Launch of Advantame as a New Sweetening Solution

Advantame was approved for general use as a sweetener in foods and beverages by the US Food & Drug Administration on May 19. Advantame is also FEMA GRAS approved in the United States for use in frozen dairy applications, milk products, beverages and chewing gums. The ingredient has found success in North America and Asia in applications where it is used to enhance various flavours. Advantame also extends the duration of the sweet taste in confectionery.


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Webinars

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23 March 2014

article image 5 Key Ingredient Trends

Five prominent ingredient trends have been identified in 2014, with impact for both manufacturers and suppliers: More with Less (lowering waste and cost), Away with the Demons (sugar and salt reduction) , Go Natural (removing artificial colors), Bridging the Protein Gap (new protein sources) and EFSA Survivors (approved health claims).


Technical papers

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26 August 2014

Formulating gelatin-free yogurt with a new cost-effective ingredient article image

ETENIA 457 maltodextrin offers a unique gelatin replacement solution in yogurt. It efficiently replaces gelatin without compromising sensory properties or stability, while meeting the dietary requirements of kosher, halal and vegetarian/vegan.

03 June 2014

Extending the shelf life of food products containing fruit article image

How URC® ingredients are key to mitigating moisture transfer by controlling water activity in baked goods, cereals and snacks, while delivering exceptional taste.

05 May 2014

Non-GMO ingredients article image

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, has published a new fact sheet entitled “Non-GMO Ingredients - Move to the forefront of the non-GMO trend with Ingredion.”

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