As consumer skepticism of food ingredients continues to rise, clean labeling is no longer just an opportunity, it’s a requirement.
For many food brands, extended shelf life (ESL) and dough conditioning (DC) technologies represent especially promising areas for promoting a cleaner label. Conventional ESLs and DCs—such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide—have less-than-desirable profiles with consumers, which can create a negative association with the brand.
In contrast, ESL and DC solutions from Delavau Food Partners offer a simplified label that better aligns with today’s clean label trends. More than a clean label, these solutions—which primarily consist of enzymes, ascorbic acid, fibers, and gums—do more than clean up a label, they extend the quality of the eating experience.
In one recent case study, a standard yeasted donut prepared with Delavau’s clean label ESL solution resulted in a product with a 21% softer texture after 30 hours than a donut made without Delavau’s ESL solution. By improving both products’ labels and the quality of applications over their shelf life, Delavau’s solutions for shelf-life extension promote a better eating experience for your customers and a better perception of your brand.
Learn more by visiting Delavau.
— Delavau Food Partners, www.delavau.com