More and more consumers are asking for clean label, free from and “real” baked goods and other foods. Four out of five Americans, for instance, take a “food as medicine” approach to eating.
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.
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.
Demand for clean label baked goods and other foods has skyrocketed in recent years, as consumers try to eat more healthfully and to know more about what they’re eating.
When it comes to buzzwords in the food world, it’s hard to top “clean label,” “free-from,” “sustainable” and “all-natural.”
Few trends in recent years can compete with consumers’ interest in eating foods that are good for them and produced in a way consistent with their beliefs.
Unfortunately for the people who make those foods, it hasn’t always been easy to come up with clean versions of many of their go-to ingredients.