The production of "clean label" products is a sustained trend and confronts food producers with particular challenges that are based on the lack of concrete definitions and specific legal regulations, and that require modifications to the formulation.
A "clean label" product is produced by waiving the use of additives or of additives that have to be declared in the list of ingredients. Some producers only waive certain additive classes, artificial additives, or certain additives with a "negative image" in the population. Use of natural aromas or combinations of a number of different concepts are conceivable. However, additives prolong the stability of foods and improve their consistency or their optical appearance. It is evident that doing without additives is not without consequences for the respective products. In order to be able to offer the respective foods in comparable quality, producers use declaration-friendly ingredients with the same or similar technological function. Not only the functional or technological properties of the alternative raw materials play a role here, but above all their limits too with regard to maintaining fixed quality standards such as stability, appearance, texture, odour and taste.
What challenges arise from clean labels for producers of foods as seen by practitioners and in what concepts is implementation possible? The session "Clean Label" explores these and further interesting questions.
15:00-15:10 Opening and Chair
Donna Berry, Food Scientist, Editor and Consultant, Dairy & Food Communications, Inc., Chicago, USA
15:10-15:30 "How Clear is ‘Clean'?? - Looking at Clean Label products from a different, Frutarom perspective, talking about Clean Labels, Consumer's Perception of it and the "Clearness" of Food Products as such"
Patrick M. Schmidt, Marketing Director Taste Europe, Frutarom Germany GmbH, Emmerich am Rhein, Germany
15:30-15:50 Coloring Foods -Clear Label performance for the F&B industry
Dr. Marcus Volkert, Application & Development Manager GNT Group B.V., HR Mierlo, the Netherlands
15:50-16:10 Develop Clean Label Foods and Beverages Without Compromising on Taste
Fabian Uelner, ADM WILD Europe GmbH & Co. KG
16:10-16:30 Dear Process, Can I Label Clean? - Targeted Mitigation Using 14-C Food Processing
Dr. Matthias Kotthoff, Environmental and Food Analysis, Fraunhofer Institute for Molecular Biology and Applied Ecology - IME, Schmallenberg, Germany
16:30-16:50 Natural antimicrobial compounds and their use in antimicrobial packaging for food
Julian Thielmann, Fraunhofer Institute for Process Engineering and Packaging (IVV), Freising, Germany
16:50-17:00 Summary and closing