2022 Clean Label Program Updates

Originally Published: September 19, 2021
Last Updated: January 20, 2022
2022 Clean Label Conference-in-person

Global Food Forums is pleased to announce the developing program for its 8th annual in-person Clean Label Conference, May 24-25, 2022, Westin Hotel, Itasca, Ill. USA.  2022 clean label program updates will be announced here. Many presentations will be relevant to plant-based ingredients, formulations, and consumer trends. Some focus will be place on sugar and salt reduction on the second day of the event.  Please return to this website as speakers are added.

Sodium Reduction Using Clean Label Salty, Umami and Kokumi Taste Modulation —Alex Woo, Ph.D., CEO and Founder, W2O Food Innovationon

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.

Facets of Sustainability: How Food Companies Can Measure and Communicate Progress to Consumers —Sean B. Cash, Ph.D., Bergstrom Foundation Professor in Global Nutrition, Friedman School of Nutrition Science and Policy, Tufts University

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.

Unpacking the Ever-Evolving Narrative of Clean Eating in Order to Inform Innovation—Rachel Cheatham, Ph.D., Founder & CEO, Foodscape Group, LLCnovation

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. Join Dr. Rachel Cheatham from Foodscape Group for guidance on how to best navigate the continuing evolution of clean eating with an eye towards better new product innovation. 

The State of Natural Colorants: Applications Advice to Updates on Recent Research —M. Mónica Giusti, Ph.D., Distinguished Professor, Dept. Food Science and Technology, The Ohio State University

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 looks 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 investigates the few new-to-the-category ingredients, with a look into future colorant research.

Practical Formulation with Plant-Based Technologies —Julia Thompson, Culinologist III, CuliNex, LLC

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.

May 24, 2022
11:30am – 12:25pm

Technology Snapshots

11:30AM-11:45AM

Barrington Room

SimPure Soluble Rice Fiber
Cargill

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

Carlyle Room

Fruit Up™ Fruit Syrup
ADM

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.

 

Edwardian Room

Puratein® C Non-GMO Canola Protein
Merit Functional Food

Puratein® C non-GMO canola protein has a purity level of over 90% protein and high whipping, foaming and gelling capabilities. This novel plant protein is ideal for vegan bakery applications, improved texturized proteins and plant-based mayo.

Alton Room

Galdieria Blue
DDW

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

11:50AM-12:05PM

Barrington Room

Citri-Fi® Citrus Fiber-MC Free
Fiberstar

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.

Carlyle Room

Saphera Fiber Beta-Galactosidase Enzyme
Novozyme N.A.

What if you could achieve 25% less sugar in your dairy products, AND an additional claim of good source of fiber without adding fiber ingredients to dairy formulas? Novozymes Sapher. Fiber delivers this for you!

Edwardian Room

SEAFLOUR™ Natural Seaweed
IFF

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 package label.

Alton Room

EXBERRY® Color
GNT U.S.

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 ingredients of vegetable juice and vegetable oil.

12:10PM-12:25PM

Barrington Room

Puratein® G Non-GMO Canola Protein
Merit Functional Food

Puratein® G non-GMO canola protein isolate offers strong thermal gelation that, when combined with clean label fibers or hydrocolloids, can replace methylcellulose in meat alternatives. Its unique amino acid & flavor profile deliver enhanced taste and nutrition.

Carlyle Room

EverSweet™+ClearFlo™ Blend
Cargill

EverSweet™ + ClearFlo™ EC1 is the only label-friendly ingredient on the market that can address solubility and dissolution limitations of stevia and provide unparallel sensory benefits including sugar-like sweetness quality and taste modulation.

Edwardian Room

Fermotein-fermented protein®
The Protein Brewery

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.

Alton Room

NOVATION® LUMINA Functional Native Rice Starches
Ingredion

NOVATION® LUMINA 8300/8600 are high-performance clean label texturizers designed specifically to let the natural flavors and colors of all applications shine through. Meet consumer demands without compromising on product attributes.

May 25, 2022
11:30AM-12:25PM

Technology Snapshots

11:30AM-11:45AM

Barrington Room

HealthSense®-Fiber
Bay State Milling

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.

Carlyle Room

NUTRAVA® Citrus Fiber
CP Kelco

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.

Edwardian Room

VegStable® Plus – Rice Bran Extract
Florida Food Products

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.

Alton Room

NuXtend preservative
NuTek Natural Ingredients

Make a Clean Swap – NuXtend, a clean label, plant-based shelf-life extender is effective in controlling yeast and mold with the same functionality and ease of use as chemical preservatives.

11:50AM-12:05PM

Barrington Room

Solnul™ RS2-Resistant Potato Starch
Solnul

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.

Carlyle Room

Arrabina™ Fiber
Comet Bio

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.

Edwardian Room

Fonterra SureProtein Functional Performer Milk Protein Conc. 4881
NZMP

More protein, less 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 complementary grass fed and sustainability claims.

Alton Room

Trueboost
Sensient Flavors

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

12:10PM-12:25PM

Barrington Room

inavea™ BAOBAB ACACIA
Nexira

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.

Carlyle Room

SowNaked™ Oats
Bay State Milling

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.

Edwardian Room

KELCOGEL DFA Gellan Gum
CP Kelco

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.

Alton Room

Rhovanil Natural Vanillin
Solvay

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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