Clean Label

Articles On FoodIngredientsFirst


Food Ingredients News 25 April 2017

Key Interview: Symrise Addresses Premium Indulgence Trend in Savory

25 Apr 2017 --- As a result of globalization, consumers’ social and culinary horizons have broadened considerably over the past years. Increased exposure to new cultures and cuisines has whet consumers’ appetites for novel flavors, textures and food combinations, and this culinary curiosity, in combination with increased awareness and expectations of the healthiness and sourcing of food products, is putting suppliers’ skills to the test.

Regulatory News 13 April 2017

Food Colors: Major Gains From Company and Consumer Collaboration

13 Apr 2017 --- How we perceive what we eat and drink is greatly influenced by food's color, which can be either natural, or enhanced in the production process. The European Commission's Joint Research Centre (JRC), in close collaboration with the University of Stuttgart, has reviewed legislation applicable to food colors in the EU and the US. The review highlights the most important differences and suggests ways to increase regulatory coherence.

Food Ingredients News 03 April 2017

Tate & Lyle Extends Clean-Label Portfolio with Launch of Tapioca-Based Starch in EMEA

03 Apr 2017 --- Tate & Lyle PLC have announced the introduction of its tapioca-based CLARIA Bliss starch to the Europe, Middle East & Africa (EMEA) region, responding to growing demand from consumers for cleaner label products.

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Video Interviews


12 January 2015

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The Trend Towards Clean Label

“Both consumers and regulators are moving towards cleaner foods and greater transparency in their labelling. This is a trend that we in the food industry need to take cognizance of."

15 December 2014

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The Challenges of Creating an Allergen Free Spice Range

Dutch Spices utilizes a very clean and strict monitoring procedure in order to allergen-free products. The company’s products comply with the strict VITAL standard and this means no allergens or ingredients that could possibly cause cross-contamination.

01 July 2014

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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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23 March 2014

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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


26 August 2014

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

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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

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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

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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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