Clean label. Free from. “Real.” They’re three of the most buzz-worthy terms in the food world today. What exactly they mean — and how they differ from each other — is still up for debate.
Incorporating well-being into every facet of their lives — particularly with the foods they eat — is a central focus of more and more consumers. Here are some key health-related trends and tips from Lenexa, Kansas-based Corbion.
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.
An FDA labeling change mandates the declaration of added sugars on a product’s nutritional label. Fortunately for bakers, there are a variety of sugar substitutes and low-sugar and no-sugar options to help them adapt.
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.
More than ever, consumers crave information about the foods they’re putting in their bodies. Nearly two out of three read food labels, and one in three does more research on ingredients now than a year ago.
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.