As food marketing buzz phrases go, it’s hard to top “clean label.” Today’s consumers want foods that are not only good for them but that they can understand — and pronounce — when they read an ingredient panel.
Clean label: Insights and tips
Balancing the desire for clean label with other must-haves — functionality, flavor, quality, shelf life, etc. — can be difficult for bakers. Kathy Sargent, Corbion’s strategic innovation director, provides insights and tips on how to navigate that terrain.
