How natural vanillin can meet the clean label challenge
October 2021
Clean and clear labels have moved from trends to industry staples across the Food and Beverage market, driven by high consumer demand. Consumers want food products containing natural, familiar and simple ingredients, easy to understand and recognize. Additionally, they also want transparency regarding the origins of ingredients, and the practices used to obtain and process them. This paper will provide an understanding of how natural vanillin, and more specifically natural vanillin ex ferulic acid, meets clean label and transparency standards.
READ THIS NEXT: Dairy Can Be Plant-Based And Authentic e-Book
Bakery
Bulking, modulation and mouthfeel: Why bakery sugar reduction needs more than a sweetener swap
Industry experts say sugar in baked goods does more than sweeten. It builds crumb structure, holds moisture, browns the surface, and even helps extend shelf life. In yeast-raised products, it fuels fermentation itself. Remove...
Bakery
Cargill expands Malaysian edible oil plant amid growing demand for specialty fats
Cargill has revealed plans to expand its edible oil plant in Port Klang, Malaysia, with a new specialty fats production line. The multi-million-dollar investment is aimed at boosting the company’s global portfolio with more...
Bakery
GoodMills Innovation targets artisan bakers with wholemeal spelt concentrate launch
GoodMills Innovation has unveiled Snow Spelt, a finely ground wholemeal spelt concentrate that offers a lighter color, milder flavor, and finer texture, while retaining wholemeal’s nutritional benefits. The solution is...
