Clean Label R&D Academy

2023 Clean Label Post Conference Magazine

2023 Clean Label Post Conference Magazine

In May 2023, Global Food Forums held its 8th in-person Clean Label Conference. This publication, the 2023 Clean Label Post Conference Magazine, is based on presentations from that event. Clean label products have short ingredient lists with consumer-friendly names....

2022 Clean Label Post Conference Magazine

2022 Clean Label Post Conference Magazine

In May 2022, Global Food Forums held its first in-person Clean Label Conference since the beginning of the Covid19 pandemic. This publication, the 2022 Clean Label Post Conference Magazine, is based on presentations from that event. Clean label products have short...

Clean Ways to Deal with Challenging Flavors  [Presentation]

Clean Ways to Deal with Challenging Flavors [Presentation]

Abstract: In most cases, flavor is the primary determinant of consumers’ enjoyment and, ultimately, acceptance of food. Going to great lengths to create food products with desirable flavor attributes, companies often achieved this by the judicious use of natural...

Clean Label Sodium Reduction [Presentation]

Clean Label Sodium Reduction [Presentation]

Abstract: Clean label taste modulation is a growing field. It involves changing and adjusting basic taste perceptions with plant-based or other ingredients considered clean label by consumers. This presentation begins with a look at sodium reduction using taste...

Meeting Food Safety Standards in Clean Label Dressings [Presentation]

Meeting Food Safety Standards in Clean Label Dressings [Presentation]

Abstract: Clean label products are developed to address consumers’ demand for thoughtfully crafted products made with natural, easily recognizable ingredients. However, meeting this demand limits the use of many solutions used by product developers to address...

Developing Alternative Milk Products  [Presentation]

Developing Alternative Milk Products [Presentation]

Some consumers consider plant-based drinks a direct substitute for milk. However, their formulation and processing present unique challenges. Factors such as plant source, fat and protein levels, and the addition of consumer desired components mean processing...

The Potential of Protein Sweeteners  [Presentation]

The Potential of Protein Sweeteners [Presentation]

Protein high-potency sweeteners (HPS) are receiving increased attention. Over the years eight, structurally unrelated natural proteins have been proposed as potential HPS: thaumatin, brazzein, monellin, pentadin, mabinlin, miraculin, neoculin and lysozyme. To these...

Practical Formulation with Plant-Based Technologies [Presentation]

Practical Formulation with Plant-Based Technologies [Presentation]

With the double-digit growth of plant-based foods in the marketplace, product developers find themselves needing to source practical advice on formulating plant-based alternatives where they can master the newest technologies. Join Julia Thompson, Culinologist III at...