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![JustBreakitDown? You can turn this. . .
Salt, Spices, Maltodextrin,
Modified Food Starch, Burgundy
Wine Solids, Dehydrated Onion,
Corn Syrup Solids, Parsley
Flakes, Malic Acid, Natural
Flavor, Dehydrated Lemon Peel,
Turbinado Sugar, Sorbic Acid,
Sulfites, Potassium Sorbate
[Preservative].
Salt, Spices, Burgundy Wine
Powder (Maltodextrin, Modified
Corn Starch, Burgundy Wine
Solids, Corn Syrup Solids, Malic
Acid, Natural Flavor, and Sorbic
Acid, Sulfites, Potassium Sorbate
[preservative]), Dehydrated
Onion, Parsley Flakes,
Dehydrated Lemon Peel,
Turbinado Sugar.
But is it better?
. . .Into this](https://image.slidesharecdn.com/a4fb52b3-04a9-4b7d-9f61-69cf84b3d0f1-151222170518/75/Walton-s-Presentation-12-2048.jpg)
![Allergen Free Alternatives
Teriyaki
Can it be done without
the Soy?
Fermented Rice
Extract Powder(Maltodextrin, Sake Lees Extract [Rice and
Rice Malt], and Salt)](https://image.slidesharecdn.com/a4fb52b3-04a9-4b7d-9f61-69cf84b3d0f1-151222170518/75/Walton-s-Presentation-25-2048.jpg)
Uploaded byAriel Fogle
Walton's Presentation
The document discusses creating clean labels that meet consumer demands. It defines a clean label as one with clearly understandable ingredients that is free of artificial ingredients and chemicals. There is no set definition, as criteria are often driven by consumer preferences like "no artificial flavors" or "no MSG". Organic labels do not necessarily mean clean. The document reviews challenges in labeling ingredients like sugar, corn products, and complex ingredients. It also discusses food trends involving flavors, functions, allergens and gluten that impact clean labels.
Walton's Presentation
- 1. Creating a Clean Label MEETINGTODAY’S CONSUMER DEMANDS
- 2. Overvie w Creating a CleanLabel Trends: Flavor and Function The More You Know. . . Today we will cover. . .
- 3. Writing ‘Clean’ labels.. . Where do I start?
- 4. What is a‘Clean Label’? A Clean Label is. . . . . . a clear and easily understandable listing of ingredients . . . free of artificial ingredients and chemicals . . . a term highly defined by consumer demands
- 5. Defining aClean Label Thereis no set definition for what a “Clean Label” actually is. Criteria is often driven by consumers and “No” marketing “No Artificial Flavors” “No Added Sugars” “No MSG” “Free of Preservatives” “No Transfats” “Allergen Free" “Gluten Free” “All Natural Ingredients”
- 6. The FDA hasnot developed a definition for use of the term naturalF D U S D A The USDA defines natural as containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. What is ‘Natural’? According to the. . .
- 7. Clean Label A sugarby any other name…. • . . . is still sugar! • Sugar vs Evaporated Cane Juice vs Turbinado Corn Products • From Dextrose to Maltodextrin to Modified Food Starch X,Y, and Z • Complex and difficult to pronounce ingredients • Breaking them down Common ingredients that throw clean labels through a loop Sugar Corn Products Complex Ingredients
- 8. Organic = Clean? AnOrganic product label can be messy! Only guarantees that it was produced Organical ly What does that mean to me? Be aware of Organic Ingredients Do Organics meet my specifications Can Organics simplify my labels ////////////////////////////////////////////////////////////////////// ////
- 9. acesulfame-K acetylated esters ammonium chloride artificialcolors artificial flavors aspartame azodicarbonamide benzoates benzoyl peroxide BHA (butylated hydroxyanisole) BHT (butylated hydroxytoluene) bleached flour bromated flour BVO) calcium bromate calcium disodium EDTA calcium peroxide calcium propionate Calcium saccharin calcium sorbate calcium stearoyl-2- lactylate caprocaprylobehenin carmine certified colors cyclamates cysteine DATEM dimethylpolysiloxane (DSS) disodium calcium EDTA disodium dihydrogen EDTA disodium guanylate disodium inosinate EDTA ethyl vanillin ethylene oxide ethoxyquin FDC colors foie gras GMP high fructose corn syrup hydrogenated fats IMP irradiated foods lactylated esters lead soldered cans methyl silicon methylparaben microparticularized whey monosodium glutamate natamycin nitrates/nitrites partially hydrogenated oil polydextrose potassium benzoate potassium bromate potassium sorbate propionates propyl gallate propylparaben saccharin sodium aluminum sulfate sodium benzoate sodium diacetate sodium glutamate sodium nitrate/nitrite sodium propionate sodium stearoyl-2- lactylate solvent extracted oils, as standngle-ingredient oils except alone sigrapeseed oil). sorbic acid sucralose sucroglycerides sucrose polyester Sulfites TBHQ vanillin Companies like Whole Foods are establishing their own clean label standards Extensive listing of ingredients not allowed in their products Paradigm Shift Is this type of Clean Label model appropriate f Host of new restrictions to appeal to health oriented audien Emphasis on clean, natural, wholesome foods
- 10. Common Misconceptions The simplestlabel is not always the cleanest Ingredients like monosodium glutamate Non-GMO or organic = //////////////////////////////////////////////////////////////////////////////////////////// Simple and Clean What is your definition? What criteria is important to you in clean labeling? Clean How will your customers perceive these ingredients? What ingredients do I want to focus on minimalizing/maximizing for functionality?
- 11. IngredientsWithin Ingredients Complex Ingredientsand their Clean Labels a. Many ingredients contain subingredients that may not be clean-label friendly b. Will breaking these complex ingredients down to their components help? c. Can I remove “X” from my label while leaving “Y”? Know your clean label goals!
- 12. JustBreakitDown? You canturn this. . . Salt, Spices, Maltodextrin, Modified Food Starch, Burgundy Wine Solids, Dehydrated Onion, Corn Syrup Solids, Parsley Flakes, Malic Acid, Natural Flavor, Dehydrated Lemon Peel, Turbinado Sugar, Sorbic Acid, Sulfites, Potassium Sorbate [Preservative]. Salt, Spices, Burgundy Wine Powder (Maltodextrin, Modified Corn Starch, Burgundy Wine Solids, Corn Syrup Solids, Malic Acid, Natural Flavor, and Sorbic Acid, Sulfites, Potassium Sorbate [preservative]), Dehydrated Onion, Parsley Flakes, Dehydrated Lemon Peel, Turbinado Sugar. But is it better? . . .Into this
- 13. Salt, Sugar, Spices,Garlic Powder, Natural Spice Extractives. Salt, Evaporated Cane Juice Powder, Spices, Citric Acid. Would youConsider this to be aClean Label? Why or Why Not?
- 14. “. . .of consumers prefer groceries with fewer and simpler ingredients. . .” Nutritional Labeling and Clean Labels in the U.S.: Future of Food Retailing
- 15. BrandingYourself Researc h your options Keep on topof health trends Know your target audienc e Determine what is important to your customers Evaluate current trends in your market Research how you want to present your product
- 16. Trends: Flavor andFunction How Do They Affect Your Label?
- 17. ChiliTrend Delicious range offlavors; not always about the heat Fruity notes Full bodied Regional Marketing Hatch Green Chili; Hatch Valley, New Mexico Aji Amarillo; Peru Bahamian Chili; Bahamas Unique and unusual names Chocolate Habanero Beaver Dam
- 18. Is hotter alwaysbetter? Trinidad Moruga 2+ M SHU Carolina Reaper 1.5 – 2 M SHU Ghost Pepper 1+ M SHU (2007 # 2014 Hottest Peppers
- 19. Sourcing Availability Minimum Order Quantities Cost Handling:Safety and Expenses Challenges
- 20. Labels Flavor Product Ghost PepperFlavored Bratwurst Natural Ghost Pepper Flavor: Dextrose, Salt, Natural Flavor (Contains Canola Oil), Ghost Pepper.
- 21. Functional Ingredients What ispractical…?
- 22. Natural Antioxidants andAntimicrobials Natural Extractives of Rosemary Specialty Antimicrobial Blends Blend A: Natural Flavoring (Citrus Fruit Extracts, Topical Fruit Extracts) Blend B: Sodium Acetate, Salt, Sodium Diacetate
- 23. Phosphate Alternatives Marinadesand Precooked Sausage Sodium Bicarbonate Blend A: Trehalose, Psyllium, Sodium Carbonate Blend B: Trehalose, Psyllium, Vinegar Powder
- 24. ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| Standard: Nonfat DryMilk, Soy Protein Concentrat Alternatives Starches: ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| Allergen Binders Smoked Meats Carrageenan Potato Tapioca Rice Corn
- 25. Allergen Free Alternatives Teriyaki Canit be done without the Soy? Fermented Rice Extract Powder(Maltodextrin, Sake Lees Extract [Rice and Rice Malt], and Salt)
- 26. However… According to theFSIS Food Standards and Labeling Policy TERIYAKI, MEAT OR POULTRY: Cubes or slices of meat or poultry meat which have been marinated in a sauce containing soy sauce, some kind of sweetener, and usually ginger, garlic, or wine…
- 27. Lower Sodium Hurdles Priorities:Function, Flavor, Clean Label…? Specialty Blends may contains 10% Sodium versus 40% Potassium Chloride, Potassium Citrate, Salt, Natural Flavoring MSG can reduce salt by 30-40% Blend Label
- 28.
- 29. Sugar What’s in aname?
- 30. All cane sugarproducts in the marketplace differ only in crystal size or molasses content TheTruth Pure sugar crystals are colorless. Molasses, which is naturally present in sugar cane, gives sugar color and provides the raw, ‘natural’ look. Why does some sugar look more ‘natural’ then? The sugar in your products is the same as the sucrose naturally present in the original sugar cane plants, and is also identical to the sucrose in other fruits and vegetables. But isn’t white granulated sugar bad?
- 31. Evaporated Cane JuicevsTurbinado Sugar vs Cane Sugar How it’s made Cane Sugar Evaporated Cane Juice Turbinado Sugar Juice from pressed sugar cane is washed, filtered, and crystalized through a single crystallization process on the same day it is harvested Cane sugar goes through the same refining steps as Turbinado Sugar, but it is further filtered to remove all residual molasses and color to give you the bright, white crystal granules. Sugar cane is crushed to extract the juice, which is filtered, evaporated, filtered again and boiled to remove some of the molasses and color before being spun in a centrifuge (turbine) and evaporated into crystalized sugar. Wait, what is Raw Sugar? “Raw sugar is an intermediate product in cane sugar production. Produced at a sugar cane mill, it is a tan, coarse granulated product obtained from the evaporation
- 32.
- 33. What do youthink makes. . . Ranch dressing so desirable and addictive? A savory mushroom burger make your mouth water? Parmesan cheese so necessary on your Italian pasta?
- 34. Monosodium Glutamate (MSG) MSG isa flavor enhancer that intensifies the meaty, savory flavor of food… Umami Scientifically speaking – MSG is the sodium salt of glutamic acid
- 35. Natural Source Glutamic acidis a natural occurring non-essentia Glutamate is produced in your body and is involved in cognitive functions
- 36. Controversy: MSG is(not) bad for you? 1969 article – Newborn mice injected with heavy doses of MSG Headache Numbness Flushing Heart palpitations Sweating Nausea Possible MSG symptom complex:
- 37. No Evidence “Researchers havefound no definitive evidence of a link between According to the Mayo Clinic Small percentage of people have symptoms Symptoms usually very mild
- 38. All are importantdemands put upon Food Scientists Appropriate amounts of MSG can reduce salt by 30-40% Challenges MSG Today’s Lower Salt? No MSG? Tastes Good? Balanced Flavor?
- 39. Government Regulations Generally Recognizedas Safe (GRAS) Do have to label as Monosodium GlutamateFDA EU Classifies as a food additive permitted in certain foods and is subject to quantitative limits Food Chemical Codex regulations – the glutamate in manufacture ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
- 40. GMO or NON-GMO Whatis the market reality? Ingredients
- 41. What is aGMO? A Genetically Modified Organism is an organism whose genetic make-up has been manipulated in order to create or enhance desirable characteristics from the same or another species. 1983 The first transgenic plant, a tobacco plant resistant to antibiotics was created 1990 Genetically engineered cotton was successfully field tested 2001 Monsanto introduced herbicide-immune soybeans otherwise known as “Round-Up-Ready” A Brief History
- 42. In the USAas of 2014 96% 94% 93% Cotton Corn Soybeans Are Genetically Engineered http://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx
- 43. Mixed Consensus Unknown longterm health affects that genetically modified foods will have on human health GMOs are in their infancy Long term studies have not been conducted to confirm that this process is safe Potential of “superweeds” immune to our current arsenal o Profitable fear mongering and the burden of proof But remember. . .
- 44. What are theygood for? Genetic modification is being used to enrich crops through the introduction of nutrients and vitamins addresses problems like famine and malnutrition in Produces higher yielding, heartier plants that are more adaptable to soils and climates and require less water to grow Immunizing crops to herbicides and pesticides through genetic manipulation can decrease chemical use on the plants
- 45. Increasing Demand for Non-GMO Ingredients Healthconscious consumers distrustful of ‘Big Agriculture’ Trends Consumers want transparency Key
- 46. What does glutenhave to do with my clean label? More than you think!
- 47. What exactly isGluten and what does it mean? Gluten is a general term for the composite of two proteins found in wheat and related grains; barley and rye Primarily wheat gluten is what gives elasticity to dough, which helps it rise, keep its shape and gives the final product texture Why can some people not eat it? Gluten is the composite of two proteins, gliadin and glutenin. People with Celiac disease are intolerant to gliadin. If ingested, it will trigger an inflammatory immune system reaction in the small intestine.
- 48. Which Grains HaveGluten? Wheat* Rye Barley Triticale Malt Durum malted barley flour, malt extract, malt syrup, malt flavoring, malt vinegar *Wheat is also one of the top eight allergens in the U.S. Semolina Spelt Graham KAMUT® Khoraan Wheat
- 49. Which GrainsˇHave Gluten? Wheat* Rye Barley Triticale Malt Durum maltedbarley flour, malt extract, malt syrup, malt flavoring, malt vinegar *Wheat is also one of the top eight allergens in the U.S. Semolina Spelt Graham KAMUT® Khoraan Wheat Don’t Corn and rice are naturally gluten free Corn ‘gluten’ is just the informal name for corn proteins (none of which are gliadin or glutenin) ‘Glutinous’ rice refers to the glue-like, stickiness of when it is cooked
- 50. What about Oatsand Potatoes? Oats contain avenin which is a protein similar to gluten research has shown that most people with coeliac disease can safely eat avenin However. . . Problems can occur if oats are produced in the same place as wheat, barley and rye Potatoes are gluten free and not at all related to the the oats can become contaminated with these
- 51. |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| Celiac disease Autoimmune disorderthat affects the digestive process of the small intestine. Affects ~1.0% of the nation’s population Gluten intolerance Non-celiac gluten sensitivity A condition arising from a syndrome of gastrointestinal response to gluten different from the immune response of celiac disease. Affects ~5.0% of the nation’s population Wheat allergy Causes the immune system to abnormally react to albumin and globulin, two proteins in wheat Wheat allergy and celiac disease are different disorders! 70 percent of wheat-allergic children will grow out of it by age 14 DefiningWhy People are Concerned
- 52. What does theFDA say? The FDA enacted the law that foods that contain wheat starch, may be labeled gluten-free if that product has been processed to remove gluten, and tests As of August 2014
- 53. What Gluten Doesn’tDo It doesn’t make you fat It doesn’t make a label (or diet) clean or n It doesn’t make food bad for you
- 54. In Conclusion Creating yourclean label is about picking pr It will be rare to find the perfect all natural, organic, non-GMO, allergen free, gluten free, MSG free, low sodium, cost effective, trending product Find what your customers want the most and what is a good fit for your company Thank You!