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Reformulation Strategies for Cleaning Up Labels

<p>There is growing consumer demand for wholesome foods focused on health and sustainability, and consumers increasingly look for food products made with familiar ingredients normally found in their own kitchen cupboards.</p>

There is growing consumer demand for wholesome foods focused on health and sustainability, and consumers increasingly look for food products made with familiar ingredients normally found in their own kitchen cupboards. This is the basis for a clean label; however, most common household ingredients lack the functionality needed to keep food products in their best quality from the time they are processed, packaged and consumed.

Cleaning up labels requires ingredient suppliers to understand end-user application needs. Conversely, end users require sufficient information on how clean label ingredients affect product quality and safety.

A few considerations to successfully develop clean label products include developing knowledge (particularly in discovering new natural ingredients with the desired functionalities), using natural modification strategies to improve current natural ingredients, and understanding processing conditions that determine final product quality.

The involvement of stakeholders in clean label development span the whole spectrum from ingredient discovery and modification to product application and regulation. This holistic approach provides the technological and logistical know-how for an innovative clean label strategy. In addition, a comprehensive approach to clean labeling also provides strategies that are useful for product developers from both ingredient suppliers and end-user companies intending to clean up their labels.

Learn more about reformulation strategies and clean label production techniques in INSIDER’s Exceeding Expectations for Clean Label Digital Magazine.

Joost Blankestijn will discuss reformulation strategies and clean label production techniques during the Clean Label Strategies and Formulation Considerations workshop on Tuesday, Sept. 26 at 1:30 p.m. at SupplySide West in Las Vegas. The Workshop is underwritten by Cargill, Synergy and Tate & Lyle.

Joost Blankestijn is a business developer at TNO, a contract research organization in The Netherlands. Blankestijin is responsible for helping food companies with reformulation issues, clean label solutions, natural anti-microbial solutions and the development of multi-texture foods.

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