Consumer confidence in processed foods is at the heart of clean label challenges. With the goal of designing clean label products, an effective multi-disciplinary approach has been developed that combines efforts to increase consumer acceptance, understand the regulatory framework and create friendly labels through science-based innovations. This presentation looked at the development of natural methods to eliminate, modify or replace label-unfriendly additives without losing product quality. The speaker focused on science-based approaches for ingredient functionality in two case studies:
♦ Replacement of gelatin in confectionery products
♦ Challenges in formulation of meat analogues from a protein ingredient perspective
Ronald Visschers, Ph.D., Business Line Manager, TNO food research speaking on “Strategies for Consumer Friendly Labels” at the 2017 Clean Label Conference.
