2022 Clean Label Conference

Originally Published: September 26, 2022
Last Updated: January 15, 2023
====2022 Clean Label Conference-in-person

Consumer demand for clean label foods remains one of the top food trends of 2022. Global Food Forums’ 2022 Clean Label Conference,  the 8th annual event, was held May 24-25 in the Chicago area.  The in-person product development event focused on providing practical, how-to formulation and other actionable advice to R&D and applied product development specialist working in this arena. Sessions specifically targeting sugar and salt reduction were included on Day 2. Presentations that included information on product and consumer trends, ingredients, and formulations relevant to the development of plant-based foods and beverages are marked by a leaf.  2022 Clean Label Conference leaf icon

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 2022 Clean Label Conference Program

The following are General Session speakers and Technology Snapshot presentations from the 2022 Clean Label Conference. Global Food Forums thanks them for interesting, actionable, thought-provoking and sometimes amusing presentations.

GENERAL SESSION SPEAKERS

Speaker: Rachel Cheatham, Ph.D. Founder & CEO, Foodscape Group, LLC

Abstract: As highly restrictive diets fall from popularity and flexitarian-inspired eating patterns take hold, consumers are left to ponder what matters most to them in their food and beverage choices. From nutrition to functional ingredients to packaging sustainability, the discourse about clean eating and purported goals of clean labeling is rapidly evolving. Add in the ongoing effects of a global pandemic, and the social dialogue about food, health, and the planet becomes one replete with facts, fiction, and contradictions. Dr. Rachel Cheatham from Foodscape Group provided guidance on how to best navigate the continuing evolution of clean eating with an eye towards better new product innovation.

Speaker: Chip English, Partner-in-Charge, Washington D.C., Davis Wright Tremaine

Abstract: Creative new products and product claims wishing to communicate a food or beverage’s benefits to consumers often are crucial elements for marketplace success. Due to complex and evolving regulations and private party litigation, R&D staffs should consult regulatory experts early in the product development process to minimize risk and increase development efficiencies. To help clarify concerns, this presentation provided an overview of pitfalls and opportunities when striving to take maximum advantage of an innovative product or claim. It also examined whether there is a common understanding of permissible evolving claims and who within the legal system decides. What issues arise when striving to substantiate these claims? Recent legal challenges to products entering the market gave insights into limiting risks (and gain rewards).Creative new products and product claims wishing to communicate a food or beverage’s benefits to consumers often are crucial elements for marketplace success. Due to complex and evolving regulations and private party litigation, R&D staffs should consult regulatory experts early in the product development process to minimize risk and increase development efficiencies. To help clarify concerns, this presentation provided an overview of pitfalls and opportunities when striving to take maximum advantage of an innovative product or claim. It examined whether there is a common understanding of permissible evolving claims and who within the legal system decides. What issues arise when striving to substantiate these claims? Recent legal challenges to products entering the market gave insights into limiting risks (and gaining rewards).

Speaker: Paulo de Boer, Ph.D. Scientist/Project Manager, Wageningen Food & Biobased Research

Abstract: Consumer interest in naturally produced ingredients, foods and sustainable production has led to re-examining the age-old fermentation process. Fermentation is an increasingly sophisticated tool to create desirable organoleptic, nutritional and functional food product attributes. Examples include flavor creation, from specific molecules to compound flavor blocks such as “sweet-and-sour” and sugar reduction by converting sugars into low-calorie sweeteners or food proteins into sweet peptides. Fermentation also will help drive the transition from animal to alternative protein sources in several ways. Other uses include extending the storage of fresh crops and food processing side streams and the natural vitamin enrichment of plant-based protein products. Attendees discovered the status of this technology in various applications and the major challenges for development and implementation. As one example of advances with this technology, a new fast and efficient screening approach enabling the development of plant-based foods by using a miniaturized version of the product was touched on.

Speaker: Nesha Zalesny, MBA, Technical Consultant, IMR International

Abstract: As an ingredient class, hydrocolloids prove themselves exceedingly useful in a range of applications. Both established ingredient workhorses and new market entries provide needed technical attributes in formulations from beverages to baked goods, and frozen desserts to new plant-based alternatives.­­ This presentation provided an update on the current supply chain availability of several key hydrocolloids. It then delved into technical and rheological properties to explain why they are hard to replace, but also offered strategies to consider when alternatives must be considered.

Speaker: M. Mónica Giusti, Ph.D., Distinguished Professor, Dept. Food Science and Technology, The Ohio State University

Abstract: “You eat with your eyes.” This saying expresses the importance of a food’s appearance, with color often crucial. Consumers are increasingly turning towards natural colors in their foods, mainly from fruit and vegetable sources, but their optimal use in formulated foods and beverages becomes challenging. Often using anthocyanins as an example, this presentation looked at the properties of natural colorants and significant issues with their application. This includes their compatibility with the matrix, the challenges of reproducing the desired hues and shades, their stability, and how to approach these challenges. It then investigated the few new-to-the-category ingredients, with a look into future colorant research.“

Speaker: Julia Thompson, Culinologist III, CuliNex, LLC

Abstract: With the double-digit growth of plant-based foods in the marketplace, product developers find themselves needing to source and master the newest technologies to develop plant-based food products. Join Julia Thompson, Culinologist III at CuliNex, a food product development consultancy firm, as she shares her practical application experience formulating with a broad selection of emerging plant-based ingredients. The seminar will explore the building blocks of plant-based meat analogs from protein, color, flavorings, and hydrocolloid ingredients, as well as the emerging process methods that deliver exceptional sensory characteristics to meet increasing consumer expectations for plant-based products.

Speaker: Sean B. Cash, Ph.D., Bergstrom Foundation Professor in Global Nutrition, Friedman School of Nutrition Science and Policy, Tufts University

Abstract: The success of companies in enhancing the sustainability of their products and food systems, and to communicate their efforts to consumers, depends on understanding not just their own product but also consumers’ response to changing information and trends. This presentation looks at hot topics in the sustainability arena including bioengineered foods and the use of Super Labels to convey information, the topic of “greenwashing,” and metrics that arise from tools such as product life cycle assessment (LCA). Thought-provoking observations on sustainability trade-offs will be examined, and the potential benefits of cellular agriculture and other new technology trends will be explored.  Attendees will gain a better understanding of their company’s opportunities to contribute to and benefit from participating in efforts to create a more sustainable food supply.

Speaker: Alex Woo, Ph.D., CEO and Founder, W2O Food Innovation

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 saltiness modulation, which consists of four mechanisms including surface area alteration. Umami modulation also is accomplished by four different methods of which combining basal and synergistic umami is one example. Kokumi, the enhanced impression of richness and mouthfeel, comes from the potent tripeptide Glutamyl-Valyl-Glycine. The session concludes with Stacking, a clean label salt and MSG reduction strategy that blends these three types of savory ingredients to make foods salty, rich and delicious.

Speaker: John C. Fry, Ph.D., CChem, FRSC, FIFST, Director, Connect Consulting

Abstract: 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 can be added non-nature-identical “designer” protein sweeteners now under development. Currently, only thaumatin is a successful, if niche, commercial ingredient. This talk will examine critically the extent to which any of these compounds meets all the requirements of a practical sweetening agent, including safety, taste performance and processability. Possible winners will be identified.

Speaker: David Plank, Managing Principal, WRSS Food & Nutrition Insights / Sr. Research Fellow, Dept. of Food Science and Nutrition, U. of Minnesota

Abstract: Populations that consume more dietary fibers and less sugars have a lower prevalence of chronic diseases such as cancer and diabetes. In response, the FDA has developed new labeling regulations designed to increase the appeal of foods higher in dietary fibers and lower in sugars. These foods, for example, those that fit ketogenic and low carb diets, have increased market share. This presentation will discuss labeling requirements for dietary fibers and sugars under the new regulations. When done correctly, commercial advantages can result. Done incorrectly, significant business risks may occur. Common assumptions and mistakes in food labeling resulting in class action lawsuits and competitor legal action for misbranding will be presented. New food ingredients and process aids, such as enzymes, consistent with clean labeling and achieving a healthier food product, will be reviewed.

Speaker: Keith Cadwallader, Ph.D., Dept. of Food Science & Human Nutrition, University of Illinois at Urbana-Champaign

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 and/or artificial flavorings. The clean label environment has caused the food and flavor industries to rethink using and labeling ingredients. Even the phrase “contains natural flavors” is not always considered positive in consumers’ minds since it indicates that a foreign ingredient has been added. In extreme cases, when it is desired to declare only ingredients considered wholesome by the clean label-conscious consumer, one must find alternative approaches to generate, enhance, or otherwise impart flavor to the product. This talk discusses effective ways to achieve optimal flavor in a clean label world.

2022 Clean Label Conference Application Insights Panel

Speaker: Lindsay Wisener, MSc, Owner & Lead Product Developer, WiseBev

Abstract: 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 parameters must be adjusted and perhaps stabilizers required. This presentation presents examples of common to unexpected complications in developing alternative dairy products and suggests successful resolutions. It touches briefly on the growing interest in beverages containing botanicals and nutraceutical ingredients traditionally used in dietary supplements.

Speaker: Malcond Valladares, Ph.D., Food Scientist, Product and Process Development, The National Food Lab, Inc.
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 microbial stability and safety challenges. This presentation will focus on aspects to consider when developing non-thermally treated acidified salad dressings and potential strategies when formulating clean-label salad dressings. The discussion will focus on selecting potential natural antimicrobial ingredients and evaluating their antimicrobial performance in such food product applications. Key learnings include: Understanding the regulatory framework around salad dressing; Potential antimicrobial ingredients used to overcome microbial contamination challenges in clean-label salad dressing applications; Current limitations of antimicrobial ingredients available in the market; and, Microbial challenge studies for validation of antimicrobial efficacy..

Jonathan Gordon headshotSpeaker: Jonathan Gordon, Ph.D., Founder and President of Glasgow Consulting Group LLC
Abstract: This presentation looks at how the food industry arrived at a place where a “Clean Label” conference is needed. It further offers insights into food scientists’ role in feeding our planet’s seven billion people and providing foods with optimal health benefits. A key focus will be on the use of physical processes to avoid using non label-friendly ingredients.
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 2022 CLEAN LABEL CONFERENCE: TECHNOLOGY SNAPSHOT PRESENTATIONS

An independent panel selected the 24 Technology Snapshot Presentations. These newer-to-the-market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.

ADM – Fruit Up™ Fruit Syrup. Fruit Up™ is a unique nutritive sweetener that comes from a blend of carob and apples. With its clean-tasting, low-glycemic index, and clear “fruit syrup” label, Fruit Up™ is an ideal solution.

Bay State Milling – HealthSense®-Fiber. HealthSense® high fiber flour delivers flour functionality with prebiotic fiber benefits to wheat flour food applications. It enables fiber claims without fiber additives in foods consumers love to eat. It is cost-effective and label-friendly.

Bay State Milling – SowNaked™ Oats. SowNaked™ gluten-free oats are a sustainable source of nutrition and
functionality. With 40% more protein, 50% fewer carbon emissions than traditional oats and a sweet, toasted flavor,
SowNaked oats will transform your oat-based formulations.

Cargill – EverSweet® stevia sweetener and ClearFlo™ natural flavor. EverSweet™ stevia sweetener + ClearFlo™ natural flavor is the only label-friendly ingredient on the market that can address solubility and dissolution limitations of stevia and provide unparalleled sensory benefits, including sugar-like sweetness quality and taste modulation.

Cargill – SimPure Soluble Rice Fiber. Soluble Rice Flour is an innovative (non-GMO) ingredient addressing an industry need to identify label-friendly alternatives to maltodextrin. It has displayed excellent functionality when replacing maltodextrin in many applications, including snacks, flavor, and culinary.

Comet Bio – Arrabina™ Fiber. With its excellent solubility, stability in solution, and superior tolerability, Arrabina™ offers an easy way for supplement, food, and beverage makers to create delicious products while strengthening their nutrition labels and sustainability claims.

CP Kelco – KELCOGEL DFA Gellan Gum. Eliminate (significantly lower) locust bean gum or other viscosity modifiers in plant-based dairy alternative beverages with a single ingredient that can deliver on suspension and viscosity.

CP Kelco – NUTRAVA® Citrus Fiber. As the clean label megatrend strengthens, for F&B manufacturers NUTRAVA® Citrus Fiber serves as a unique solution providing both nutritional benefits and distinctive rheological properties in various applications while meeting clean label needs.

DDW – Galdieria Blue. Galdieria Blue Extract is an acid-stable natural blue color gently extracted from sustainably grown microalgae. This new phycocyanin source finally provides stable blues, purples, and greens for low pH beverage and confection applications.

Fiberstar – Citri-Fi® Citrus Fiber-MC Free. Create methylcellulose-free meat substitutes using the new Citri-Fi® TX20 texturizing citrus fiber in user-friendly clean label systems containing potato or canola protein to create meat-like texture, succulence and hot bite in meat alternative products.

Florida Food Products – VegStable® Plus – Rice Bran Extract. VegStable® Plus is a natural phosphate replacer designed for meat and poultry products. It increases yield improves texture and binding like synthetic phosphates without compromising the product quality or flavor attributes.

GNT U.S. – EXBERRY® Color. GNT launches EXBERRY® Compound Autumn Red, an encapsulated fat powder that transforms the color shift desired in plant-based meat alternatives during cooking using clean, simple vegetable juice and vegetable oil ingredients.

IFF – SEAFLOUR™ Natural Seaweed. SEAFLOUR™ is the best-in-class clean label solution provided by IFF, is minimally processed, and adds natural functionality to protein-based beverage applications. It can be listed as “natural seaweed” on the ingredient statement of the package label.

Ingredion – NOVATION® LUMINA Functional Native Rice Starches. NOVATION® LUMINA 8300/8600 are high-performance clean label texturizers designed specifically to let all applications’ natural flavors and colors shine through. Meet consumer demands without compromising on product attributes.

Kalsec – DuraShield™ Food Protection Blends. DuraShield™ Food Protection Blends are scientifically proven to improve shelf-life by combining natural antioxidant products with antimicrobials. They provide a cleaner, consumer-preferred label solution for a multitude of food protection needs. [Slightly Redacted]

Merit Functional Food – Puratein® C & Puratein® G Non-GMO Canola Protein. Merit’s Puratein® C and Puratein® G are non-GMO canola proteins with superior nutrition and functionality.  With 90% protein, these products deliver functional benefits in plant-based baking, meat alternatives, dairy alternatives and nutritional beverages.

Nexira – inavea™ BAOBAB ACACIA. inavea™ baobab acacia is an organic synergistic formulation with proven prebiotic effects offering high digestive comfort. All-natural, it is the first ingredient with a carbon-neutral footprint. Easy-to-use in powders, bars, dairy products or beverages.

Novozyme N.A. – Saphera Fiber Beta-Galactosidase Enzyme. What if you could achieve 25% less sugar in your dairy products, AND an additional claim of a good source of fiber without adding fiber ingredients to dairy formulas? Novozymes Sapher. Fiber delivers this for you!

NuTek Natural Ingredients – NuXtend preservative. Make a Clean Swap – NuXtend, a clean label, plant-based shelf-life extender, effectively controls yeast and mold with the same functionality and ease of use as chemical preservatives.

NZMP – Fonterra SureProtein Functional Performer Milk Protein Conc. 4881. More protein, fewer ingredients – what more could you want to simplify labels and boost beverage nutrition? NZMP SureProtein™ Functional performer Milk Protein Concentrate 4881 delivers just that, plus complimentary grass-fed and sustainability claims.

The Protein Brewery – Fermotein-fermented protein®. Are you looking for a sustainable, affordable, bland, boring, yet complete protein high in fiber? The Protein Brewery introduces Fermotein®, an innovative fermented plant protein, to help meet your development needs.

Sensient Flavors – Trueboost. Texture and mouthfeel play a big role as purchase drivers in today’s food and beverage market. TrueBoost provides an enhanced flavor profile that delivers positive Milky, Fatty, Sweet Aromatics, and Creamy mouthfeel notes, and reduces undesirable aftertaste.

Solnul – Solnul™ RS2-Resistant Potato Starch. Solnul™ RS2 is a whole-food source, unmodified, low-allergen and well-tolerated prebiotic resistant starch ingredient derived from upcycled potatoes. Support microbiome health in supplement, functional food, and beverage applications with the ultimate clean label ingredient.

Solvay – Rhovanil Natural Vanillin. Meet your Vanilla Flavoring needs with Rhovanil Natural CW, a Global Natural Vanillin made from a Non-GMO GMM bioconversion process. Rhovanil Natural CW will simplify your label and R&D time.

 

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