Global Food Forums’ 2023 Clean Label Conference Program is scheduled for May 23-24 at the Westin NW Hotel, Itasca, Illinois (a northwest suburb of Chicago). Presentations will be relevant to ingredients, formulations, consumer trends, and regulatory updates among others. This page will be updated in the coming months as speakers are added. Click here to download the program as of February 13, 2023. For information on General Session and Technology Snapshot speaker policies, sponsors and exhibitors and who to contact see below.*
Clean Label Bitterness Blockers: Neuroscience, Ingredient Technologies, Applications
— Alex Woo, Ph.D., CEO and Founder, W2O Food Innovation
Roughly 100 food substances including peptides, phenolics and high-potency sweeteners are known to be bitter to humans. “Bitterness blockers” is an ingredient technology space based on contemporary bitterness neuroscience. Mechanisms of action include TAS2R active site blocking, negative allosteric modulation, and calcium blocking in the bitter taste cells. Making better-for-you foods and beverages taste less bitter is possible with a short list of plant-based bitterness blockers all of them labeled as natural flavor including naringenin, sugar cane distillate, mushroom mycelia extract, and 1,3- propanediol. This presentation is indispensable for anyone formulating healthful foods and beverages with beneficial but often bitter-tasting ingredients.
Formulation Strategies & Solutions for Ingredient Cost Increases & Disrupted Supply Chains.
— Jaime Reeves, Ph.D., Executive Vice President, Product Development & Commercialization, Mattson
Global events have caused disruptions in ingredient supply chains, shortages, and increased prices. Meanwhile, more than ever, consumers demand great-tasting products with clean, pantry-friendly ingredients. In a series of case studies (to be disclosed shortly), Mattson will discuss how its product development teams applied creative solutions to meet its clients’ target cost of goods, discovered workarounds for ingredient shortages, and delivered great tasting, longer shelf-life clean label products. If your company is working on reformulating due to supply chain disruption, increased cost-of-goods, or a cleaner ingredient statement, this product development-focused session is a must.
The Latest on Labeling Claims from “Healthy” to Eco-Friendly
— Lauren Swann, MSc, RD, LDN, CEO and President, Concept Nutrition, Inc.
Healthy consciousness continues to influence product messaging in diverse ways. This presentation will review the status of the U.S. Food & Drug Administration’s proposed “Healthy” claim revision and any progress with its voluntary Healthy Symbol initiative, especially regarding Front-of-Pack Nutrient Callouts. The complexity and specifics of Eco-Conscious descriptions, including 3rd-party certifications, will be used to demonstrate how sustainability trends are driving voluntary product declarations. Insights will be offered into how regulations may impact the increased use of QR codes for supply chain transparency. Lastly, an examination will be made on how regulations are shaping up to meet consumers’ desire for easily accessible product information that is currently required on the front panel of products in retail stores but is often missing for online merchandise.
Upcycled Ingredients and Food Products: Challenges and Opportunities for Product Developers
— Jonathan Deutsch, Ph.D., CHE, CRC, Professor and Director, Food Entrepreneurship and Innovation Programs, Dept. of Food and Hospitality Management, Drexel University
ALSO Vice President, Upcycled Food Foundation Board
Food loss and waste are the largest preventable contributor to greenhouse gas emissions. According to the Upcycled Food Association, “Over 30% of all food produced globally is lost or goes to waste. Upcycled food prevents this problem by creating new, high-quality products from surplus food.” Consumer acceptance of upcycled foods is key to the successful and transparent marketing of these food products. For decades, the food industry has been concerned about needing to discount or apologize for upcycling food that would otherwise be wasted. Working with colleagues from marketing and biomedical engineering, as well as the Upcycled Food Association, the Drexel Food Lab has conducted a suite of research on consumer attitudes to upcycled foods that can provide guidance for food manufacturers and marketers. This talk will provide a high-level overview of the successes, challenges and consumer acceptance of upcycled food.
Strategic Use of Food Structures for Superior Plant-based Formulations & Cleaner Labels
— Jeff Casper, MSc, Partner, Voyageur Foodworks
The appearance, texture, flavor, and nutritive properties of a food are greatly influenced by its structure. Current plant-based analogs rely on deconstructed plant tissues that are modified and combined with other ingredients in an attempt to create dairy and meat-mimicking structures and sensory profiles. Through formulation case studies comparing current vs. alternative paths to achieve specific structures, this presentation will provide insights into how developing a structure-based formulation strategy may lead to better formulation decisions and outcomes. Additionally, it will touch on how progress in plant breeding will help reduce cost, save energy and shorten ingredient declarations.
CLOSING KEYNOTE: Product Intelligence Trends & Consumer Purchase Behavior [Working Title]
— Kasey Farrell, Senior Manager of the Product Intelligence R&D, SPINS
Presentation Description to Come.
Ethical Analyses and Labeling for Protein Claims
— David Plank, Ph.D., Managing Principal, WRSS Food & Nutrition Insights /
Senior Research Fellow, Dept. of Food Science and Nutrition, University of Minnesota
To Be Provided Shortly
Clean label: What Matters to Consumers?
— Stephanie Mattucci, CFS, Director, Food Science, Mintel
While the definition of clean label has evolved, at its core, it has always been about health and safety. Clean label products must adapt to address new concerns, especially in the wake of the concurrent repercussions of climate change and the COVID-19 pandemic. The next generation of successful clean label products will be those that understand the convergence of health and sustainability trends. “Better-for-us” will be the new “better-for-you” as people consider the effects of what they eat on themselves and the world around them.
Low Calorie Sweeteners’ Impact on Blood Glucose, Hunger, Weight & the Microbiome
— Richard Mattes, Ph.D., Distinguished Professor of Nutrition Science at Purdue University, Affiliated Scientist at the Monell Chemical Senses Center
The most recent review by the 2020 Dietary Guidelines Advisory Committee concluded that low-calorie sweeteners (LCS) might be an effective approach to manage body weight. However, the NOVA system, which is gaining traction in dietary guidance globally, categorizes any food containing an LCS as ultra-processed and should therefore be avoided. Thus, the evidence on LCS needs to be critically reviewed to determine their role in the diet. This presentation will review the evidence on the effects of LCS on blood glucose concentrations, appetite, food intake, body weight and the microbiome. One point to be questioned is whether it is appropriate to view all LCS as a single class or to evaluate them individually. Preliminary evidence supporting the latter view will be presented.
* General Session & Technology Snapshot Speaker Policies; Sponsors & Exhibitors; Contacts
If after you have read the company policy on speakers and wish to suggest a general session speaker, please get in touch with Claudia Dziuk O’Donnell [email@example.com]. If you want more information on participating as a Technology Snapshot speaker and have questions, please contact Jenny Bogdajewicz Stricker [Jenny@globalfoodforums.com].
If you are interested in sponsorship and exhibitor opportunities at this event, please contact Peter Havens [firstname.lastname@example.org]email@example.com].
Click here to see a “stored” page on an archived 2022 Clean Label Program.
2023 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.
AgriFiber – MFCL Multi-Functional Corn Fiber (pre-gelled) is an alternative to Soluble Fiber that provides body and texture while allowing for a desired viscosity to be achieved. This ingredient allows texture from milk to Flan to plant-based sausage.
AgriFiber Solutions – Soluble Fibers SFC and SFO are prebiotic, clinically proven USA made, fibers. They provide functionality (smooth texture and enhanced bar shelf-life), impact satiety and glucose control, with no bloating or gas formation at 25 grams consumption.
Almendra Americas, LLC – System G Taste Modulators enable the formulation of non-caloric sweeteners to substantially replicate the taste of sugar in beverages, baked goods and ice cream products. They are being manufactured to permit natural flavor labeling.
Apparo, Inc. – Solistein 001 Sunflower Protein provides 2-5 times the sweetness of sucrose and is a soluble, clear solution and nutritious protein source. It’s non-GMO, gluten-free, Upcycle Certified, and produced with a proprietary natural extraction process using water, salt and filtration techniques.
Avebe – Etenia™ ES is a unique clean label multifunctional potato starch, easy dispersible and soluble hydrocolloid alternative that replaces milk protein/fat, modified starches and hydrocolloids.
Axiom Foods, Inc – Vegotein™ CLEAR Pea Protein is over 80% peptide content with high clarity, high solubility, low molecular weight, neutral taste, plus high absorbability and bioavailability. It’s stable in low PH beverages.
Axiom Foods, Inc – Oryzatein® CLEAR Rice Protein is over 80% peptide content with high clarity, high solubility, low molecular weight, neutral taste, and high absorbability and bioavailability. It’s stable in low PH beverages.
California Natural Color – Pure Brown Carrot are unique colors offering a clean label solution for caramel color replacement for food, beverage, and nutraceutical industries.
Cargill – Learn more about Soluble Corn Fiber, a label-friendly solution with many benefits including ⦁ Bulking agent that can replace up to 30% sugar with half the calories, ⦁ Enables “high in fiber” claims, with a minimum 80% fiber content on a dry basis, and ⦁ Versatile formulation options: high solubility and minimal impact on color/taste/texture.
Ciranda, Inc. – Tapioca Syrup RS 18 is a nutritive sweetener with exceptional binding and film-forming properties. Due to its composition, it has sweetness similar to a DE40 tapioca syrup but with 38% fewer sugars. Non-GMO and Kosher.
Ciranda, Inc. – Organic Agave Syrup AL40 is produced using an organic-approved enzyme that converts 40% of the fructose to allulose epimers. Used to reduce calories and total added sugars. Certified organic, Non-GMO Project Verified and Kosher.
EverGrain® by AB Inbev – EverPro® Upcycled Barley Protein is the first of its kind, demonstrating market-leading solubility, low viscosity and a taste in protein beverages that’s preferred 10-to-1 by consumers13. Come ready to dive into the functionality of barley protein and see how it compares to other commercially available proteins.
Glanbia Nutritionals- UltraHi Protein is Glanbia’s newest technology for fermented products to be able to achieve up to 25% protein in spreadable, spoonable, and drinkable yogurt applications in refrigerated and ambient formats without jeopardizing flavor or label.
Ingredion Incorporated – FIBERTEX™ CF 102 502 Citrus Fibers are fruit-based texturizers derived from citrus peel with a consumer-preferred clean label. They deliver unique functionality in bakery and savory applications, enabling cost savings opportunities without compromising on texture consumers love.
InnovoPro – CP-Pro 70 chickpea protein concentrate enables the creation of tasty, nutritious, clean-label, and sustainable food and beverage products that offer an excellent nutritious profile, “free-from” properties, and wide usability in the food industry.
Kerry – DuraFresh UC Plus is a unique, patented blend of organic acids and peptides that can improve product quality through clean label inhibition of pathogens and spoilage in RTE poultry with more authentic taste, texture and aroma.
Kerry – Provian NDV is an effective sodium-free preservative that shows strong inhibition of Listeria monocytogenes and lactic acid bacteria helping to extend shelf life thereby meeting current food trends like sodium reduction and clean label.
Millbio – A botanical extract from Rowan berry, X-TRA GUARD is the most recent innovation formulated by the recently merged BioNaturals and Millbo companies. The quest for a natural solution to help freshness is over.
NEXIRA – naltive locust bean gum is a new range of natural and efficient texturizers to create the perfect sensory experience. Expertise in sourcing / Swiss facility / Advanced functionalities for dairy and plant-based applications.
NuTek Natural Ingredients – NuForm® Tamarind Seed Gum is an upcycled, highly functional, process-tolerant hydrocolloid with excellent water holding and emulsion properties for applications and also an alternative to other gums including locust bean, guar, and xanthan gum.
NuTek Natural Ingredients – NuSavor is a standalone, clean-label umami flavor solution that elevates savory flavors and eliminates the need to add MSG, I+G, HVPs, yeast extracts, and costly herbs and spices.
Oregon Fruit Products – Clean label Single Strength 100% Fruit Purees are excellent sugar substitutes, meeting the demand for reduced added sugars on consumer-packaged goods nutrition facts panels, allowing manufacturers to list only real fruit (“mangos”).
Osage Food Products – SolvPro Plant Protein Systems offers customized blended plant protein systems. These systems are designed specifically to meet customers’ needs and deliver targeted functionality, nutrition (i.e. PDCAAS of 1.0), and labeling needs.
Sensus America Inc – Our Fava Bean Isolate, Tendra, is the cleanest-tasting, most soluble plant-based protein you’ve seen, tasted, or worked with. It’s also the cleanest-labeling emulsifier. We will also briefly look at additional protein products we will soon release based on the same processing platform including an egg white replacer and a nutritional protein from brewer’s spent grain.