Welcome to Clean Label Conference Library, which provides free access to valuable speaker presentations and post-conference summaries. A Protein Trends & Technologies Library and Sweetener Systems Library that provide access to summaries and presentations from past seminars and conferences are also available. Please explore Global Food Forums’ upcoming product development conferences.
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2020 Clean Label Conference (Presentations Recorded for Online Only)
This in-person event was cancelled due to Covid-19. However, most of the presentations scheduled for the 2020 Clean Label Conference and 2020 Sweetener Systems Conference have been video recorded.
Clean Label: Shifting Consumer Perceptions and Evolving Innovation — Lynn Dornblaser, Director of Innovation & Insight, Mintel
Successes and Challenges of Clean Label in Food and Beverage: An Industry Perspective — Philippe Rousset, Ph.D., White Coffee and Creamers Technology Lead, Global Clean Label Strategic Network Leader, Nestlé Product Technology Center Beverage
Clean Labels – Don’t Forget Your Chemical Hazards — Grace Bandong, MSc, Global Scientific Strategy Leader, Contaminants, Eurofins Food Integrity and Innovations
Rethinking Formulation Approaches for Simplified Ingredient Statement and Cleaner Labels — Webb Girard, MSc, Director of Technology, CuliNex, LLC
Hydrocolloids: Clean Label Tools for Plant-Based Formulating — Nesha Zalesny, MBA, Technical Consultant, IMR International
Hurdle Technology: Multifactorial Food Preservation for High Quality Foods —Jairus R. David, Ph.D., Principal Consultant, JRD Food Technology Consulting, LLC
Innovative Clean Label Ingredient Replacement Technologies for Baked Goods — Lin Carson, Ph.D., CEO & Founder, BAKERpedia
Innovations in Dairy Based Ingredients for Clean Label Solutions — Rohit Kapoor, Ph.D., Vice President, Product Research, National Dairy Counci
2020 TECHNOLOGY SNAPSHOT PRESENTATIONS
The 2020 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.
CP Kelco – NUTRAVA Citrus Fiber
DDW – Naturbrown® Organic Apple
DuPont – ENOVERA enzyme innovation
EDGE Ingredients – FiberGel 200 novel gelling whole food fiber
Fiberstar – Citri-Fi® Natural Citrus Fiber
INGREDION – Evanesse™ aquafaba clean label emulsifying agent
Innovopro – CP-Pro 70® Chickpea protein concentrate
Jungbunzlauer – Sodium Gluconate
Mane-Kancor – OxiKan CL decolourised, deodourised and deflavoured natural antioxidant.
Naturex by Givaudan – Xtrablend RN oxidation management for food emulsions
Paragon Pure – CaptaClean® brown rice flour-based technology is used for spray dried flavor, color and nutraceutical powders
Prova – Cold Brew Coffee Extract
Sensient Flavors – Entice taste technology that provides moistness, juiciness, mouthfeel and taste to offset the dryness and off notes that come from the use of various protein sources used in making meat alternatives
Sweet Green Fields – STEVIAROMA stevia based natural flavor modulator for high intensity sweeteners
Synergy Flavors – Pure® Hops Essences
2019 Clean Label Conference (In-Person Event)
Understanding the Clean Label Movement & What it Means for the Industry — Mindy Hermann, MBA, RDN, Innova Market Insights
Do Cleaner Labels have Unintended Health Consequences? —Joanne L. Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota
Challenges & Solutions: An Update on Label-friendly Surfactants & Emulsifiers — Professor Peter J. Wilde, Ph.D., Research Leader, Quadram Institute
Challenges & Solutions for “Preservative-free,” Microbial-safe Foods — Kathleen Glass, PhD, Assoc. Director, Distinguished Scientist, Food Research Institute
Formation of Flavor—Is Natural the same as Clean Label? — Deepthi (DK) Weerasinghe, PhD, Principal, dP3Consulting
The Effect of Color on Odor Perception: Toward More Efficient Ingredient Use — Debra Zellner, PhD, Professor, Psychology, Montclair State University & Monell Chemical Senses Center
Behind the Label: Clean Label “Musts” for the Ingredient Supply-Chain — Steve Taormina, Business Unit Manager, NSF International
Delivering Clean Label to the Transitioning Omnivore — Rachel Cheatham, PhD, Founder & CEO, Foodscape Group, LLC
The Impact of Regulatory Requirements & Litigation Risk on Clean Label Product Development and Marketing — Leslie T. Krasny, Partner, Keller and Heckman LLP
Factors to Be Considered for Selecting the Best Fats & Oils to Meet Clean Label Requirements — Neil Widlak, MSc, Consultant, Fats and Oil Technologies
2019 TECHNOLOGY SNAPSHOT DESCRIPTIONS
The 2019 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.
Austrade’s Nutritis is a complete range of sweetening solutions from actual fruits
Chr. Hansen has developed FruitMax® Red — high yield, minimally processed sweet potato providing a unique red color
Corbion’s Verdad MP100 mold inhibitor
COSUCRA’s Nastar™ and Nastar™ Instant Functional Pea Starches
DSM’s AmpliVida™, a xylooliogosacharide (XOS) prebiotic
Idaho Milk Products’ next generation of milk proteins, IdaPlus, for protein-enhanced RTDs
Ingredion’s NOVATION PRIMA® 309 and 609 certified organic functional native corn starches
Ingredion’s HOMECRAFT™ Create 865 Multi-functional Rice Flour is a clean label phosphate alternative
Jungbunzlauer’s Trimagnesium Citrate Anhydrous (TMC) is a clean label desiccant
Kemin Food Technologies’ CA-FORT™ is a concentrated clean label plant extract providing an alternative to traditional synthetic antioxidants
Lycored will highlight proof of stability of their super stable color range
Nexira’s Organic Baobab Powder is a Superfruit high in antioxidants, vitamins and minerals
Prenexus Health’s XOS Prebiotic (XOS95®) will be a xylooliogosacharide prebiotic
Siemer Specialty Ingredients’ Wheat Flour is naturally treated with heat, steam and water to replace modified starch and gum in applications of coatings, soup, sauce and gravy
SOLVAY’s Rhovanil® US NAT is a highly pure, naturally-sourced ingredient that serves as a one-for-one replacement for synthetic vanillin
ZoomEssence, Inc. Through the elimination of heat, the ZoomEssence spray-dry process Zooming® retains the flavor nuances and aromas found in natural ingredients.
2018 Clean Label Conference (In-Person Event)
You Are What You Eat: New and Emerging Consumer Views of What Should Be in Food — Elizabeth A. Sloan, Ph.D., President, Sloan Trends, Inc.
Ingredient Labeling to Capture Consumer Confidence Considering Regulatory Risk — Lauren Swann, MS, RD, LDN, Concept Nutrition Inc.
Clean Label Solutions to Controlling Lipid Oxidation — Eric A. Decker, Ph.D., Professor and Head of the Department of Food Science, University of Massachusetts, Amhurst
Label-friendly Dairy Ingredients: Physio-chemical Properties and Uses in Foods & Beverages —Sonia Patel, MSc, Dairy Application Scientist, Midwest Dairy Foods Research Center, Dept. of Food Science and Nutrition, University of Minnesota
Cultural Use & Functional Properties of Ancient Grains: What it Means for New Product Applications — Melanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University
Microbial Control in Clean Label Products: Pathogens are the Easy Part — Peter Taormina, Ph.D., President, Etna Consulting Group
Exploring Today’s Top Ingredient Trends & How They Fit into our Health-Conscious World — Thea Bourianne, MBA, RD, LDN, Sr. Food & Beverage Data Analyst, Label Insight
The Cost of Clean Label: Challenges and Solutions for Managing a Clean Label Supply Chain — Will Lennon, MBA, Chief Operating Officer, Imbibe
Natural Colorants: Challenges and Opportunities —M. Mónica Giusti, Ph.D., Professor, Dept. Food Science and Technology, The Ohio State University
Overcoming Clean Label Challenges in Sugar Replacement, Reduction and Reformulation — Jerome Diaz, Ph.D., Food and Biobased Research, Wageningen University and Research
2018 TECHNOLOGY SNAPSHOT DESCRIPTIONS
The 2018 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.
International Agriculture Group NuBana™ Green Banana Flours — clean label, gluten-free, functional fruits with texturizing properties of lightly modified starch and the nutrition of green bananas
Kemin NaturFORT RSGT is a clean label plant extract blend
Kerr Concentrates Jicama Juice Concentrate, a clean label sweetener
Chr. Hansen Inc. FruitMax Yellow 1600 WS, FruitMax Yellow 1601 WS and FruitMax Orange 1600: Cleaner, brighter and higher strength yellow and orange
2017 Clean Label Conference (In-Person Event)
Increasing Consumer Confidence and Driving Value through Clean Label Claims Globally — Alan Rownan, Research Analyst, Euromonitor International
Emerging Clean Label Claims: Regulations & Liabilities — Chip English, Partner, Davis Wright Tremaine LLP
Formulating Clean Label Dairy (and Non-Dairy) Frozen Desserts — Steven Young, Ph.D., Principal, Steven Young Worldwide
Emerging Research to Practical Approaches on Natural Antimicrobial Use — Matthew Taylor, Ph.D., Associate Professor, Dept. of Animal Science, Texas A&M University
Selecting Natural Sweeteners: Products, Properties, and Performance — Melanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University
Insights into Flavoring Use and the Impact of Clean Labels — Robert J. McGorrin, Ph.D., CFS, Jacobs-Root Professor and Department Head, Department of Food Science & Technology, Oregon State University
Strategies to Create Consumer-friendly Ingredient Statements — Ronald Visschers, Ph.D., Business Line Manager, TNO food research
Consumer & Restaurant Menu Trends: The Clean Label Influence — Lizzy Freier and Aimee Harvey, Managing Editors, Technomic Inc.
Clean Label for Gluten-free Bakery Products —Stevan Angalet, Ph.D., President, Angalet Group International
Advances on Naturally-Derived Antioxidants for Enhanced Shelf-life and Efficacy — Fereidoon Shahidi,PhD, Department of Biochemistry, Memorial University of Newfoundland
2016 Clean Label Conference (In-Person Event)
Clean Label Focus: What are Consumers saying and How is the Industry Responding? — Tom Vierhile, MBA, Innovation Insights Director, Canadean (Previously Datamonitor Consumer)
Clean Labels: Effective Marketing and Avoiding Regulatory Potholes — Steven B. Steinborn, J.D., Partner, Hogan Lovells US LLP
The Chemistry and Application of Natural Flavorings — Keith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign
Natural Antimicrobials: Strategies and Considerations for Their Food Use — Jairus R.D. David, Ph.D., Senior Principal Scientist, Innovation & Research ConAgra Foods, Inc.
An Industry Insight into Replacing Nitrites and Phosphates in Processed Meats — Webb Girard, MSc, Culinologist, Culinex, LLC
Conventional to Emerging Natural Sweeteners: Key Properties for Product Applications — Catalin Moraru, Ph.D., Group Leader, International Food Network, LLC
Free-From at Retail: Lessons and Opportunities — Carl Jorgensen, MSc, Director, Global Consumer Strategy – Wellness, Daymon Worldwide
The Organic & Non-GMO Supply Chain: What Companies Need to Know to be Competitive — Scott Shander, MSc, Economist, Mercaris
Clean Label Trends and Food Colorant Realities — Winston Boyd, Ph.D., Focus International
“Natural” Hydrocolloids: Physiochemical Properties to Research Initiatives — Srinivas Janaswamy, Ph.D., Research Assistant Professor, Whistler Center for Carbohydrate Research, Purdue University
2015 Clean Label Conference (In-Person Event)
The Global Clean Label Phenomena: Trends, Insights & Implications — Lu Ann Williams, MBA, Director of Innovation, Innova Market Insights
From Natural to Non-GMO: What Regulators and Consumers Want You to Know — Catherine Adams Hutt, Ph.D., RD, Principal, RdR Solutions Consulting; LLC/Chief Science and Regulatory Officer, Sloan Trends
Meaningful Clean Up: A Comprehensive View of a Developer’s Techniques & Options — Chef John Csukor, CEO, KOR Food Innovation
Natural Color in the USA: The Process to Natural Color Approval — What Product Developers Need to Know — Ray Matulka, Ph.D., Director of Toxicology, Burdock Group
Fruit & Vegetable Ingredient Toolbox: Opportunities for Clean Label Formulation — Martha (Marty) Porter, Scientist, Merlin Development
Antioxidant Potential of Plant-based Food Ingredients and Whole Plant Foods — Jin Ji, Ph.D., Chief Technology Officer & Executive Vice President, Brunswick Laboratories, Inc.
Clean Label Antimicrobial Ingredients: How to find them? — Frank Schuren, Ph.D., Senior Scientist Microbiology, TNO Microbiology & Systems Biology
Answering the Challenge: Label-friendly Emulsifiers and Surfactants for Food Systems— Professor Peter J. Wilde, Ph.D., Institute of Food Research
Back to the Future in Baking: Giving Baked Goods Today’s Desired Properties with the Basic Ingredients — David Busken, R&D Manager, Oak State Products
Panel: Processing Technology and its Central Role in Clean Label Products
Speaker #1: Extended Shelf life Aseptic Processing — Jeffrey Andrews, Senior Director, Contract Manufacturing, HP Hood
Speaker #2: High Pressure Processing: Fundamentals, Challenges and Opportunities — Kathiravan Krishnamurthy Ph.D., Assistant Professor of Food Science and Nutrition, Illinois Institute of Technology
2013 Clean Label Conference (In-Person Event)
Consumer & Market Trends: Opportunities for Simple, Clean & Pure Abound — Steve French, MBA, Managing Partner, Natural Marketing Institution
Strategies and Insights into Clean Label Development — Leslie Skarra, MSc, CEO, Merlin Development, Inc.
Packaging Does Much More than “Contain” – It Defines Your 1st Sale — Kenneth S. Marsh, PhD, CPP, CFS, Packaging Consultant and Executive Director, Woodstock Institute for Service in Science to Humanity
Natural Antioxidants: Maximizing Effectiveness for Shelf-life Extension — Fereidoon Shahidi, PhD, Department of Biochemistry, Memorial University of Newfoundland
Flavorings: Clean and Friendly — Gary Reineccius, PhD, Professor and Department Head, Department of Food Science and Nutrition, University of Minnesota
Emerging and Applied Clean Label Starch Technologies — Sakharam K. Patil, President, S.K. Patil & Associates
Opportunities and Limitations of Natural Antimicrobials — Kathleen Glass, Ph.D., Associate Director, Food Research Institute, University of Wisconsin-Madison
When Natural Isn’t Good for You: Managing Food Safety, Litigation & Regulatory Risk — Anthony “Tony” Pavel, JD, Partner, Morgan Lewis & Bockius, LLP
From Wal-Mart to Whole Foods: What are Shoppers Looking For? — Linda Gilbert, Founder/CEO, EcoFocus Worldwide, LLC
Bringing Culinology to Clean Label Development – How and Why it Matters — Mark Crowell, Principal Culinologist, CuliNex, LLC
Going Au Naturel: Coloring Consideration — Ronald Wrolstad, PhD, Distinguished Professor of Food Science Emeritus, Oregon State University
Taste Physiology and Considerations in Sweetener Choices — Alex Woo, Ph.D., Managing Director and Founder, W2O Food Innovation
A Food Scientist’s Approach to Working with Organics — Sharon Herzog, MS, Director of R&D, Country Choice Organic
