Optimized blends of enzymes and ascorbic acid can replace chemical dough conditioners to deliver high-quality bread products with a simplified ingredient statement.
While there is no actual definition for “clean label,” clean label products generally give consumers an easy-to-understand ingredient statement that does not bring questions on what is included in a food. Perceptions vary, but for most consumers, clean label involves the fewest number of ingredients and nothing harmful or overly processed.
Gina Norman, scientist for Corbion/Caravan, in her 2013 Prepared Foods’ R&D Seminar titled “Clean Label Solutions for Bread Systems,” explained: “Due to a lack of definition of the ‘natural’ category, consumers tend to look beyond the package claim to decide if a product is truly natural by their own standards.”