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, noted Lin Carson, Ph.D., Founder & CEO, BAKERpedia. Carson spoke on speaking on “Clean Label Ingredient Replacement: Baked Goods” for the 2020 Clean Label online conference. 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 are almost always effective only at higher use levels were discussed.
Click on the link “Clean Label Ingredient Replacement: Baked Goods” for the 2020 Clean Label Conference to see a summary of key points from this presentation.
Click on the button below for a review of important formulation advice in this area.
