Articles Tagged with ''clean label''

It seems clear that transition to natural is global in nature. According to Mintel, more than 75% of the food and drink products launched globally in the first three quarters of 2018 used colors from natural sources versus synthetic options.

Stratas Foods’ approach to the market is to develop and commercialize products at the right time to meet customers’ anticipated needs and determine the difference between a passing fad and a stick-around trend that needs to be addressed.

Results demonstrated that clean label alternatives such as FORTIUM® RGT12, a blend of rosemary and green tea, prevent oxidation as effectively as synthetic options, while maintaining higher scores with sensory panelists.

The company has also added to its lineup of popular breakfast items with four new Morning Bowls that are a good source of protein and packed with flavor.

Cargill experts also will be on hand to discuss such topics as the shifting global dairy market, exploring the rise of dairy alternatives, the importance of label-friendly ingredients and transparency, and tracking other key consumer trends.

As the experts in delivering consumer-preferred taste, Virginia Dare’s flavorists and food scientists provide individualized assistance and expertise for formulators looking to develop applications with challenging ingredients.

In recent years, even as sucrose has continued to score at the top of consumers’ professed ingredient concerns, nutritive sweeteners and even plain sucrose have shed many of their unwarranted negative connotations to reassert their class as sweeteners of choice for a spectrum of food and beverage formulations.

According to Rockville, Md.-based Packaged Facts, clean label is defined by consumers globally as no pesticides/chemicals/toxins (31%); free from allergens (24%); no GMOs (23%); minimally processed (16%); simple/short ingredient lists (11%) and transparent packaging (7%).

The survey highlights that more Americans blame carbohydrates, and specifically sugar, for weight gain. Although sugars continue to be the most cited cause of weight gain (33%), carbs ranked second at 25%, up from 20% in 2017, the survey states.

“When it comes to sourcing, consumers are increasingly more knowledgeable about food ingredients, which influences the products they purchase,” says Frank Flider, oils expert, QUALISOY, Chesterfield, MO. “They are no longer satisfied with merely knowing that a food is nutritionally beneficial—they want to know why.”