Barry Callebaut’s latest innovation, ‘Elix’, is made from 100% pure cacaofruit and is described by the Group as the ‘first nutraceutical fruit drink’ with proven health benefits.
Why go clean label in the baking industry? By Gill Hyslop According to equipment specialist Mecatherm, the answer is twofold as it not only satisfies consumer demand, but also an industrial sustainability challenge that presents new marketing opportunities.
Industrial bakers have grasped it completely with the number of products with ‘natural’ claims increasing and representing 34% of NPD launched last year in Europe.
Bakery lines from make-up to packaging create two main challenges, product quality and industrial performance. However, in industrial baking, chemical improvers are often used as regulators to make products more tolerant to process time fluctuations, improve control of downtimes, and they have become the way to increase quality and performance.
The three trends shaping clean label innovation By Gill Hyslop Lizi Rickett, regional sales manager, UK & Ireland, Chaucer Foods, looks at how freeze-dried ingredients can help bakery and snack producers capitalise on the key trends shaping clean label innovation today.
The clean label movement continues to be one of the most influential trends shaping product development. Consumers are paying more attention to ingredient labels and have become increasingly wary of preservatives and artificial additives meant to enhance a product’s flavour, appearance or shelf life.
There are three main trends that are shaping clean label innovation.
1. Health and environmental concerns