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.

1. Creating a Clean
Label
MEETING TODAY’S CONSUMER DEMANDS

2. Overvie
w
Creating a Clean Label
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
There is 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 has not 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 sugar by 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?
An Organic 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
artificial colors
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 simplest label 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 Ingredients and 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 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

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
top of
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 and Function
How Do They Affect Your Label?

17. ChiliTrend
Delicious range of flavors; 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 always better?
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 Pepper Flavored Bratwurst
Natural Ghost Pepper Flavor:
Dextrose, Salt, Natural Flavor
(Contains Canola Oil), Ghost
Pepper.

21. Functional Ingredients
What is practical…?

22. Natural Antioxidants and Antimicrobials
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 Marinades and Precooked Sausage
Sodium Bicarbonate
Blend A: Trehalose, Psyllium, Sodium Carbonate
Blend B: Trehalose, Psyllium, Vinegar Powder

24. |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Standard: Nonfat Dry Milk, Soy Protein Concentrat
Alternatives
Starches:
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Allergen Binders Smoked Meats
Carrageenan
Potato
Tapioca
Rice
Corn

25. 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)

26. However…
According to the FSIS 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. The MoreYou Know. . .

29. Sugar
What’s in a name?

30. All cane sugar products 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 Juice vsTurbinado 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. MSG
Fact or Fiction

33. What do you think 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 is a 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 acid is 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 have found 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 important demands 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 Recognized as 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
What is the market reality?
Ingredients

41. What is a GMO?
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 USA as 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 long term 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 they good 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
Health conscious
consumers distrustful of
‘Big Agriculture’
Trends
Consumers want transparency
Key

46. What does gluten have to
do with my clean label?
More than you think!

47. What exactly is Gluten 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 Have Gluten?
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
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
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 Oats and 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 disorder that 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 the FDA 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’t Do
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 your clean 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!