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.
To see a presentation description, click on the + in a closed green box. To close a box, click on the + of a different presentation.
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, LLC
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.
Dietary Fibers, Sweeteners & the Nutrition Facts Label— David Plank, Managing Principal, WRSS Food & Nutrition Insights / Sr. Research Fellow, Dept. of Food Science and Nutrition, U. of Minnesota
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.
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.
Understanding Hydrocolloid Properties to Tackle Supply Chain Instability— Nesha Zalesny, MBA, Technical Consultant, IMR International
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 provides an update on the current supply chain availability of several key hydrocolloids. It then delves into technical and rheological properties to explain why they are hard to replace, but also offers strategies to consider when alternatives must be considered.
May 24, 2022
11:30am – 12:25pm
Technology Snapshots
The Clean Label Conference Technology Snapshots breakout sessions are 15-minute ingredient supplier presentations on the technical benefits of their new “clean label” ingredient. They provide R&D with useful, hard-to-obtain technical information. All 24 presentations are chosen by an independent Advisory Panel, all with experience in product development and degrees in Food Science or Biochemistry.
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
DuraShield™ Food Protection Blends
Kalsec
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.
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® C & Puratein® G Non-GMO Canola Protein
Merit Functional Food
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 products ranging from plant-based baking, meat alternatives, dairy alternatives and nutritional beverages.
Carlyle Room
EverSweet® stevia sweetener and ClearFlo™ natural flavor
Cargill
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.
Edwardian 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.
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
The Clean Label Conference Technology Snapshots breakout sessions are 15-minute ingredient supplier presentations on the technical benefits of their new “clean label” ingredient. They provide R&D with useful, hard-to-obtain technical information. All 24 presentations are chosen by an independent Advisory Panel, all with experience in product development and degrees in Food Science or Biochemistry.
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
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.
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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