Clean label and natural baking are becoming a key focus for the industry. However, success relies not only on the ingredients you take out, but the ones you put in. Innovative products call for innovative ingredients. What are effective solutions available to those formulating baked goods? Sorbic acid, sourdough, alpha dextrins and natural fermentation by-products are all alternatives to replace traditional emulsifiers and preservatives. These new ingredients, their origins, how they are made, and why they almost always effective only at higher use levels was discussed.
Lin Carson, Ph.D., Founder & CEO, BAKERpedia speaking on “Clean Label Ingredient Replacement: Baked Goods” for the 2020 Clean Label Conference.