IBIE, special edition & show preview -- 2013 - (Page 87)

INGREDIENTS: CREATING SIMPLE LABELS Simple Options Enzymes, fermentation and natural colors eliminate ‘chemical sounding’ words in ingredient lists to allow cleaner labels. by Jeff Gelski, Milling & Baking News B Bakers seeking to create products with clean labels or simple ingredient lists can turn to enzymes and fermentation to replace more chemical-sounding ingredients. Naturally-sourced colors such as those found in fruits and vegetables may take the place of synthetic colors. Consumers could be willing to pay up to 10% more for products with natural and clean label claims, according to Beth Jones, PhD, vice-president, business development, pharma, nutrition and functional ingredients, Kerry Ingredients & Flavours, Beloit, WI. In her presentation at the American Society of Baking’s BakingTech 2013 earlier this year, Dr. Jones indicated that replacing calcium propionate with natural ingredients such as raisin juice concentrate, vinegar and cultured starch may provide similar functionality. She added that certain fermented-type products tend to be effective at inhibiting mold growth and closely resemble the effectiveness of calcium propionate. Cultured wheat starch and cultured wheat flour are two examples of calcium propionate substitutes. Other chemical-sounding ingredients that may prevent a label from reading clean or an ingredient list from looking simple include azodicarbonamide (ADA), diacetyl tartaric acid esters of mono- and diglycerides (DATEM), sodium stearoyl lactylate (SSL) and calcium stearoyl lactylate (CSL). IBIE interactions During IBIE, companies mentioned in this article can be found at the following show floor locations: Caravan Ingredients 9219 DuPont 5821 Kerry Ingredients & Flavours 1167 Lallemand 11000 and 11005 Although “clean label” has no regulatory definition, some retailers have lists of ingredients that they will not allow in products sold at their outlets. Both Trader Joe’s and Whole Foods put ADA and DATEM on their lists of unacceptable ingredients. Enzymes often replace these ingredients. “Consumers are aware that enzymes are necessary for all forms of life and, therefore, have a positive view of enzymes on labels,” said Troy Boutte, PhD, group manager, bakery/fats and oils, DuPont Nutrition & Health, New Century, KS. “Sometimes baking companies have certain ideas as well — what they don’t want or don’t like,” said Jan van Eijk, PhD, research director, baking ingredients, Lallemand Baking Solutions, Montreal. Caravan Ingredients, Lenexa, KS, defines clean label as “products that are free of undesirable additives, minimize ingredient declaration and are all-natural.” The company has a Pristine line that encompasses a variety of bases and functional ingredients. Food color sales may shed light on increased interest in clean labels/simple ingredient lists. A report from Mintel, Chicago, and the UK’s Leatherhead Food Research released this year revealed sales of natural colors overtook sales of artificial/synthetic colors globally in 2011. Sales of natural colors reached an estimated $600 million, an increase of nearly 29% from 2007 through annual growth of more than 7%. Natural varieties increased their share of the total food colors market to almost 39% in 2011 from 34% in 2007. For artificial/synthetic colors, value sales increased in total by less than 4% from 2007 to 2011. The artificial/ synthetic colors segment in 2011 was worth $570 million, or 37% of the total food colors market, down from 40% in 2007. MBN Ingredient suppliers continue to adapt their ingredients, including this line of improvers and bases, to clean-label formulating needs. Caravan Ingredients Enzymes take on the role of crumb softeners, a clean-label strategy recently adapted to cake products. DuPont Nutrition & Health Enzyme-based shelf-life extenders eliminate many “chemical sounding” names on ingredient listings. Lallemand Baking Solutions Natural flavors attract consumers who are willing to pay more for finished products made with them. Kerry Ingredients & Flavours IBIE 2013 / SPECIAL EDITION / 87

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013