In recent years there has been a considerable pressure to remove those ingredients which are perceived as being chemical or not natural with ingredients which are seen as being cleaner in declaration terms and potentially origin. This drive has come from the retail sector and in particular the supermarkets who feel the consumer wants to see ingredients and names which they understand and can identify as being things they would have at home. This effect has now spread across all sectors of the food industry.
Stephen Herring of Brenntag UK & Ireland speaks with Nutraceuticals Now on the use of Clean label Ingredients to help meet consumer demands and government targets. Below is the excerpt from the article- you can also download the full article, courtesy of Nutraceuticals Now.
"With sports nutrition moving from products only used by elite athletes into the mainstream, including now being found in the supermarket sector this has lead to a demand for cleaner products whilst maintaining product integrity. Looking at the key trends and demands from the whole food sector including sports nutrition such as sugar reduction, salt reduction, fat reduction and clean alternatives we have looked to expand our Formulating The Future Together portfolio of formulations, and developed a few new ones to showcase the functionality of ingredients to meets these needs. For this we have utilised our Development Kitchen at Brenntag Widnes facility, working on trials as well as bespoke projects based on specific customer briefs.
As a food technologist, I find the opportunities for innovation truly fascinating, as so many truly innovative functional ingredients have been developed specifically to tackle the formulating challenges faced by the industry. It is exciting to be able to spend time with our team (Louisa, Tay, Steve and Patrick) on refining new recipes. We have recently worked on number of applications within the food and beverage industry, and completed work on no- bake protein snacks, reduced sugar flapjack, gluten & dairy free cakes, vegan burgers...
I would struggle to pick a strong favourite among the many technical projects we have been recently been working on! One brief for instance was to develop individual carrot cakes..."
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