Brought to you by Corbion and Sosland Publishing Company
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.
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.
