Clean Label Library

Originally Published: May 19, 2021
Last Updated: July 12, 2021
Clean Label Library FEATURE image

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.

NOTE: This content is copyrighted. Reproduction, in part or whole, is not permitted without the written consent of the owners of Global Food Forums. To reference materials in other publications, reports and presentations, please attribute the information to the speaker, their affiliation and the event.

2016 Clean Label Magazine_COVER
2015 Clean Label Magazine_COVER
2017 Clean Label Magazine_COVER

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.

Successes and Challenges of Clean Label in Food and Beverage: An Industry PerspectivePhilippe 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 HazardsGrace Bandong, MSc, Global Scientific Strategy Leader, Contaminants,  Eurofins Food Integrity and Innovations

Hydrocolloids: Clean Label Tools for Plant-Based FormulatingNesha Zalesny, MBA, Technical Consultant, IMR International

Hurdle Technology: Multifactorial Food Preservation for High Quality FoodsJairus R. David, Ph.D., Principal Consultant, JRD Food Technology Consulting, LLC

Innovations in Dairy Based Ingredients for Clean Label SolutionsRohit Kapoor, Ph.D., Vice President, Product Research, National Dairy Counci


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 for “Preservative-free,” Microbial-safe FoodsKathleen Glass, PhD, Assoc. Director, Distinguished Scientist, Food Research Institute

The Effect of Color on Odor Perception: Toward More Efficient Ingredient UseDebra Zellner, PhD, Professor, Psychology, Montclair State University & Monell Chemical Senses Center 

Delivering Clean Label to the Transitioning OmnivoreRachel Cheatham, PhD, Founder & CEO, Foodscape Group, LLC


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

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

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)

Clean Label Solutions to Controlling Lipid OxidationEric 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 & BeveragesSonia 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 ApplicationsMelanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University

Exploring Today’s Top Ingredient Trends & How They Fit into our Health-Conscious WorldThea Bourianne, MBA, RD, LDN, Sr. Food & Beverage Data Analyst, Label Insight

Natural Colorants: Challenges and OpportunitiesM. Mónica Giusti, Ph.D., Professor, Dept. Food Science and Technology, The Ohio State University

Overcoming Clean Label Challenges in Sugar Replacement, Reduction and ReformulationJerome Diaz, Ph.D., Food and Biobased Research, Wageningen University and Research


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)

Emerging Research to Practical Approaches on Natural Antimicrobial UseMatthew Taylor, Ph.D., Associate Professor, Dept. of Animal Science, Texas A&M University

Selecting Natural Sweeteners: Products, Properties, and PerformanceMelanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University

Insights into Flavoring Use and the Impact of Clean LabelsRobert 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 StatementsRonald Visschers, Ph.D., Business Line Manager, TNO food research

Clean Label for Gluten-free Bakery ProductsStevan Angalet, Ph.D., President, Angalet Group International

Advances on Naturally-Derived Antioxidants for Enhanced Shelf-life and EfficacyFereidoon 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)

The Chemistry and Application of Natural FlavoringsKeith 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 UseJairus R.D. David, Ph.D., Senior Principal Scientist, Innovation & Research ConAgra Foods, Inc.

Free-From at Retail: Lessons and OpportunitiesCarl Jorgensen, MSc, Director, Global Consumer Strategy – Wellness, Daymon Worldwide

“Natural” Hydrocolloids: Physiochemical Properties to Research InitiativesSrinivas 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 KnowCatherine 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

Antioxidant Potential of Plant-based Food Ingredients and Whole Plant FoodsJin 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

Panel: Processing Technology and its Central Role in Clean Label Products

Speaker #1: Extended Shelf life Aseptic ProcessingJeffrey Andrews, Senior Director, Contract Manufacturing, HP Hood

Speaker #2: High Pressure Processing: Fundamentals, Challenges and OpportunitiesKathiravan 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 AboundSteve French, MBA, Managing Partner, Natural Marketing Institution

Packaging Does Much More than “Contain” – It Defines Your 1st SaleKenneth 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 ExtensionFereidoon Shahidi, PhD, Department of Biochemistry, Memorial University of Newfoundland

Flavorings: Clean and FriendlyGary Reineccius, PhD, Professor and Department Head, Department of Food Science and Nutrition, University of Minnesota

Opportunities and Limitations of Natural AntimicrobialsKathleen Glass, Ph.D., Associate Director, Food Research Institute, University of Wisconsin-Madison

Going Au Naturel: Coloring ConsiderationRonald 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 OrganicsSharon Herzog, MS, Director of R&D, Country Choice Organic