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Formulating Clean Label Foods: Opportunities and Challenges LEASLIE CARR, MARKETING MANAGER, WHOLESOME US/CANADA INGREDIENT SOLUTIONS YADUNANDAN L. DAR,

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Presentation on theme: "Formulating Clean Label Foods: Opportunities and Challenges LEASLIE CARR, MARKETING MANAGER, WHOLESOME US/CANADA INGREDIENT SOLUTIONS YADUNANDAN L. DAR,"— Presentation transcript:

1 Formulating Clean Label Foods: Opportunities and Challenges LEASLIE CARR, MARKETING MANAGER, WHOLESOME US/CANADA INGREDIENT SOLUTIONS YADUNANDAN L. DAR, PH.D., SENIOR MANAGER, APPLICATIONS & TEXTURE RESEARCH THEME LEADER

2 Copyright © 2012 Ingredion Incorporated Outline Clean label defined Market overview Challenges encountered when formulating clean label Functional native starches Example case studies Summary and recommendations 2

3 Clean Label Market

4 Copyright © 2012 Ingredion Incorporated “Clean Label” defined: 1.Free from chemical additives 2.Simple ingredient listing that consumers understand 3.Foods processed using traditional techniques or that are minimally processed 4

5 Copyright © 2012 Ingredion Incorporated Market Innova: Top 10 Trends—#1, Pure Is the New Natural 17% of total global new product launches were positioned as natural, additive-/preservative-free, or both More and more products recently launched use words like simple and pure as descriptors 5

6 Copyright © 2012 Ingredion Incorporated Market Mintel: 2012 North American CPG Trend Predictions Natural now appears at all price points, making it available for everyone. Delicious yogurt made with just 7 to 9 simple, natural ingredients (depending on flavor) that are easy to recognize and understand. In Dannon Pure, creamy milk and swirls of fruity flavor are blended together for a smooth taste that will delight both kids and parents. And savvy moms will love its great low price! 6

7 Copyright © 2012 Ingredion Incorporated Market Size U.S. retail sales of natural and organic foods and beverages estimated at over $47 billion in 2011 The retail market for natural and organic foods and beverages will grow at an average yearly rate of 13% or more Source: Packaged Facts: Natural and Organic Foods and Beverages in the U.S., 3rd Edition, July 2011 7

8 Copyright © 2012 Ingredion Incorporated Market: Clean Label Positioning in NAM On average, 30% of all new products launched had a clean label positioning over the past 5 years. 8 Source: Innova, NPL, NAM, Jun 2012 Clean Label Claims 1.Natural 2.No additives/preservatives 3.Organic

9 Copyright © 2012 Ingredion Incorporated Market Consumer Trends To the majority of shoppers, natural is first about what is NOT in the product Shoppers want ingredients they recognize on the label Most shoppers feel that a product being natural makes it healthier and safer 9 Source: Health Focus International Natural Report, 2011

10 Cleaning Up Labels: Challenges and Opportunities

11 Copyright © 2012 Ingredion Incorporated Example Market Product: Seafood Soup Ingredients Clam broth, potatoes, clams, soybean oil, water, modified food starch, onions. Contains less than 1% of: soy protein concentrate, sugar, salt, cream, butter, sodium phosphate, potassium chloride, artificial color, DATEM, lobster powder, natural flavor, shrimp, crab powder, parsley (dried), celery (dried), fish powder, tuna extract, spice, yeast extract, corn protein (hydrolyzed), whey. 11

12 Copyright © 2012 Ingredion Incorporated Example Market Product: Sweet Cake-Type Dessert Ingredients Enriched wheat flour [flour, reduced iron, B vitamins (niacin, thiamine mononitrate (B1), riboflavin (B2), folic acid)], corn syrup, sugar, high fructose corn syrup, water, partially hydrogenated vegetable and/or animal shortening (soybean, cottonseed and/or canola oil, beef fat), whole eggs, dextrose. Contains 2% or less of: modified corn starch, glucose, leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate), sweet dairy whey, soy protein isolate, calcium and sodium caseinate, salt, mono and diglycerides, polysorbate 60, soy lecithin, soy flour, cornstarch, cellulose gum, sodium stearoyl lactylate, natural and artificial flavors, sorbic acid (to retain freshness), yellow 5, red 40. 12

13 Copyright © 2012 Ingredion Incorporated Example Market Product: Tartar Sauce Ingredients Soybean oil, distilled vinegar, cucumbers, corn syrup, egg yolks, salt, spice, dried onion, xanthan gum, potassium sorbate and sodium benzoate (preservatives), guar gum, dried red bell peppers, natural flavors, alum, turmeric and polysorbate 80. Calcium disodium EDTA added to protect flavor. 13

14 Copyright © 2012 Ingredion Incorporated Key Challenges in Cleaning Up Ingredient Labels e.g., hydroxypropyl cellulose, propylene glycol alginate, xanthan gum, modified starch, bleached flour e.g., mono- or diglycerides, DATEM, polysorbate 80, hydrogenated vegetable oil e.g., artificial flavors, yellow 5, red 40, sorbic acid, calcium disodium EDTA e.g., sodium benzoate, potassium sorbate 14 Flavor/Flavor Enhancers/Stabilizers or Color Replacement Fat or Emulsifier Replacement Texturizing System Replacement Preservative Replacement

15 Options for Clean Label Formulations

16 Copyright © 2012 Ingredion Incorporated 16 FunctionIngredientsAlternatives available Challenge StructureBleached and bromated flourUnbleached flour Preservatives Sorbate/ benzoate preservatives Fermentates (e.g., cultured dextrose/skim milk): effective against yeast, mold and gram-positive bacteria Oxidative stability EDTA Green tea extract Rosemary extract Oregano extract Fat sourcePartially hydrogenated oilPalm oil, vegetable oil TextureModified food starchFunctional native starch Leavening agent Sodium aluminum sulfate, Sodium aluminum phosphate Monocalcium phosphate ColorArtificial colorsNatural fruit- and vegetable-based colors FlavorArtificial flavorsNatural flavors Emulsifier/ stabilizer Mono- and diglycerides, DATEM, sodium and calcium caseinate, polysorbate 80 Lecithin Flavor enhancerMonosodium glutamateNatural flavor enhancers Difficult to meetWorks in many situationsWorks in most/all situations

17 Copyright © 2012 Ingredion Incorporated Properties of Native Starches Narrow peak viscosity range Very limited process tolerance Undesirable texture 17

18 Copyright © 2012 Ingredion Incorporated Functional Native Starches Defined Starches that possess the functionality of traditional modified starches and can be labeled according to their base description: (e.g., “corn/maize starch” or “tapioca starch”) 18 Traditional modified starch vs. functional native starch

19 Copyright © 2012 Ingredion Incorporated Functional Native Starches Features and Benefits Temperature tolerance pH tolerance Shear tolerance Smooth, short texture Non-pasty mouthfeel Simple label Easy to use 19 Traditional modified starch Functional native starch

20 Copyright © 2012 Ingredion Incorporated Process Tolerance 20 6% solids in pH 3.0 buffer

21 Copyright © 2012 Ingredion Incorporated Textural Appeal 21 Native corn starch Gelled Native waxy maize Cohesive Traditional modified starch Industry standard Functional native starch DESIRABLE

22 Copyright © 2012 Ingredion Incorporated Applications for Functional Native Starches Baby foods Bakery fillings, creams and cooking creams Cultured dairy Chilled ready meals, soups and sauces Frozen ready meals or meal solutions Fruit preparations Processed meat Soups, sauces and dressings 22

23 Example Case Studies

24 Copyright © 2012 Ingredion Incorporated Case Study 1: Salad Dressing 24

25 Copyright © 2012 Ingredion Incorporated Case Study 1: Objective To develop a clean label version of a pourable creamy salad dressing formulation Challenges for clean label dressings and sauces: – Textural stability (viscosity) over shelf life – Microbial stability over shelf life – Sensory (flavor, texture) 25

26 Copyright © 2012 Ingredion Incorporated Clean Label Ranch Dressing– Key Formulation Challenges Formulation challenge #1: texturizer (starch-based) – Ingredient typically used: modified corn starch (instant) – Function: Provides thick, heavy-bodied texture Maintains viscosity over required shelf life Prevents syneresis/separation – Alternative: NOVATION ® 5300 functional native starch (instant) Formulation challenge #2: antioxidant/chelating agent – Ingredient typically used: ethylene diamine tetraacetic acid (EDTA) – Function: Prevents oxidation/rancidity (off color, flavor) – Alternatives (antioxidants): rosemary & green tea extract 26

27 Copyright © 2012 Ingredion Incorporated Clean Label Ranch Dressing– Key Formulation Challenges Formulation challenge #3: preservative – Ingredient typically used: potassium sorbate – Function: Prevents bacteria, yeast, mold growth – Alternative: cultured dextrose Formulation challenge #4: flavor enhancer – Ingredient typically used: monosodium glutamate – Function: Enhances ranch flavor, salt perception – Alternative: natural flavor enhancer 27

28 Copyright © 2012 Ingredion Incorporated 28 Salad Dressing Formulation INGREDIENTS: soybean oil, water, buttermilk, vinegar, egg yolks, sugar, salt, modified food starch, xanthan gum, garlic powder, pepper, MSG, onion powder, potassium sorbate, EDTA. INGREDIENTS: soybean oil, water, buttermilk, vinegar, egg yolks, sugar, salt, corn starch, xanthan gum, natural flavor enhancer, cultured dextrose, garlic powder, pepper, rosemary extract, onion powder. ControlClean Label

29 Copyright © 2012 Ingredion Incorporated Salad Dressing Formulation Ingredient Listing 29 INGREDIENTS: soybean oil, water, buttermilk, vinegar, egg yolks, sugar, salt, modified food starch, xanthan gum, garlic powder, pepper, MSG, onion powder, potassium sorbate, EDTA. INGREDIENTS: soybean oil, water, buttermilk, vinegar, egg yolks, sugar, salt, corn starch, xanthan gum, natural flavor enhancer, cultured dextrose, garlic powder, pepper, rosemary extract, onion powder. Control Clean Label

30 Copyright © 2012 Ingredion Incorporated Comparison of Control vs. Clean Label Samples Attributes tested: – Texture – Flavor – Color – Texture stability (6 months) – Flavor stability (6 months) – Color stability (6 months) – Microbial stability (6 months) All attributes were similar or identical for control and clean label 30

31 Copyright © 2012 Ingredion Incorporated Analysis: Microscopy Control Functional Native Starch 31

32 Copyright © 2012 Ingredion Incorporated Descriptive Sensory Analysis of Texture Control vs. Clean Label Salad Dressing 32  Comparable Texture

33 Copyright © 2012 Ingredion Incorporated Case Study 1: Conclusions NOVATION 5300 functional native starch can be used to provide texture and stability comparable to modified food starch Rosemary and green tea extracts can be used to replace the functionality of EDTA in the current formulation Cultured dextrose–based product can be used to replace the functionality of potassium sorbate in this formulation The natural flavor enhancer used is effective in mimicking the flavor enhancement role of MSG  The combination of ingredients above can be used to produce a clean label pourable creamy salad dressing 33

34 Copyright © 2012 Ingredion Incorporated Case Study 2: Greek Yogurt 34

35 Copyright © 2012 Ingredion Incorporated Wholesome Greek Yogurt, Made on a Conventional Stirred Yogurt Production Line Objective: Develop a clean label yogurt produced on a conventional yogurt line with the texture, eating experience and nutritional profile of a strained Greek-style yogurt 35

36 Copyright © 2012 Ingredion Incorporated Greek Yogurt—Key Challenges Formulation challenge #1: texturizer – Ingredient typically used: modified starch or hydrocolloids – Function: Prevents syneresis/separation Provides desired texture Maintains viscosity over required shelf life – Alternative: NOVATION ® Indulge 3320 Formulation challenge #2: fruit preparation texturizer – Ingredient typically used: modified starch, hydrocolloids – Function: Provides desired texture Maintains viscosity over required shelf life Prevents syneresis/separation – Alternative: NOVATION ® Prima 300 functional native starch 36

37 Copyright © 2012 Ingredion Incorporated Descriptive Sensory Analysis of Texture 37 Using existing process, ingredient innovation enables development of clean label products with optimized taste and texture

38 Copyright © 2012 Ingredion Incorporated Wholesome Greek Yogurt Formulation Formulation: Wholesome Greek Yogurt White Mass, 0% Fat Skim milk 92.64% Milk protein concentrate (MPC) 85 4.85% NOVATION Indulge 3320 2.51% TOTAL100.00% INGREDIENTS: cultured skim milk, milk protein concentrate, maltodextrin, tapioca starch 38

39 Copyright © 2012 Ingredion Incorporated Fruit Filling Formulation Concentration 40–42° Brix Stability tested: – Ambient – Refrigerated – Freeze/thaw *Starch level for modified starch is 4.5%, for functional native starch will be 5% 39

40 Copyright © 2012 Ingredion Incorporated 0 3 6 9 12 15 0123456789101112131415161718 Number of Weeks Score 0 3 6 9 12 15 012345678910111213 1415161718 Number of Weeks Score MFS Functional Native AmbientRefrigeratedFreeze/thaw Fruit Filling Stability Evaluation Scores below 9 are acceptable; 0 is best Stability tested for 18 weeks (ambient or refrigerated) or 18 cycles (freeze/thaw) NOVATION Prima 300 functional native starch showed stability, texture and flavor comparable to modified food starch 40

41 Copyright © 2012 Ingredion Incorporated Case Study 2: Conclusions NOVATION Indulge 3320 starch can be used to provide texture and stability comparable to modified food starch Formulated Greek-style yogurts made with clean label starches have the texture and eating experience of commercial benchmark NOVATION Prima 300 functional native starch is an effective and functional texturizer for natural fruit preparations Functional native starches offer ambient, refrigerated and freeze/thaw stability comparable to modified food starches Functional native starches maintain desirable texture and flavor 41

42 Copyright © 2012 Ingredion Incorporated Case Study 3: Blueberry Muffins 42

43 Copyright © 2012 Ingredion Incorporated Case Study 3: Objective Develop clean label blueberry muffin dry-mix formulation with texture and eating experience of an existing packaged dry mix 43

44 Copyright © 2012 Ingredion Incorporated Blueberry Muffin—Key Formulation Challenges Formulation challenge #1: flour – Ingredient typically used: bleached flour – Function: base texture – Alternative: unbleached flour Formulation challenge #2: fat – Ingredient typically used: shortening powder (partially hydrogenated soybean oil) – Function: source of fat—texture, flavor, nutrition – Alternative: palm oil powder Formulation challenge #3: leavening – Ingredient typically used: sodium aluminum phosphate – Function: provide leavened air-cell structure – Alternative: baking soda and monocalcium phosphate Formulation challenge #4: texturizer – Ingredient typically used: INSTANT PURE-FLO ® F (modified corn starch) – Function: provide leavened air-cell structure – Alternative: NOVATION ® 4600 (corn starch) Formulation challenge #5: flavor – Ingredient typically used: natural and artificial blueberry flavors – Function: provide pleasant flavor – Alternative: natural blueberry flavor 44

45 Copyright © 2012 Ingredion Incorporated Formulation Muffins are prepared by mixing dry mix with milk, vegetable oil, eggs and blueberries The same amount of milk, vegetable oil, eggs and blueberries and the same baking condition are used for both formulas 45 ControlClean Label IngredientTrue %IngredientTrue % All-purpose bleached flour47.93All-purpose unbleached flour49.59 Extra fine sugar32.56Extra fine sugar33.06 Shortening powder7.76Corn syrup solid6.61 Corn syrup solid6.61Palm oil powder5.50 INSTANT PURE-FLO F1.80NOVATION 46002.00 Baking soda1.20Baking soda1.20 Monocalcium phosphate0.70Monocalcium phosphate1.20 Sodium aluminum phosphate0.60Salt0.55 Salt0.55Natural blueberry flavor0.17 Natural and artificial blueberry flavor0.17Xanthan gum0.12 Xanthan gum0.12Total100.00 Total100.00

46 Copyright © 2012 Ingredion Incorporated Ingredient Statement and Nutritional Panel 46 Clean Label Ingredients: enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, corn syrup, partially hydrogenated soybean oil, modified corn starch, nonfat milk, leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), salt, mono- and diglycerides, natural and artificial flavor, xanthan gum. Ingredients: wheat flour, sugar, corn syrup, palm oil, corn starch, leavening (baking soda, monocalcium phosphate), salt, natural flavor, xanthan gum. Control

47 Copyright © 2012 Ingredion Incorporated Comparable Texture and Flavor Similar crust and crumb color, shape, symmetry, openness of crumb, hardness and adhesiveness to palate Control muffin has higher mouth coating (1 point higher) and baked flavor note (1 point higher) Clean label muffin has higher cohesiveness (2 points higher), moisture absorption (1 point higher), sweetness (1 point higher) and blueberry flavor note (1 point higher) Each attribute is evaluated on 15-point scale. Clean LabelControl 47

48 Copyright © 2012 Ingredion Incorporated Summary and Recommendations NOVATION functional native starches are an effective and easy-to-use ingredient option in developing clean label formulations Many additional ingredient options are available today to develop clean label or “all-natural” formulations Food formulating know-how as well as the ability to evaluate texture, flavor and stability are important tools to ensure success In-depth understanding of the mechanisms of instability and the function of formulation options can provide valuable insight and success 48

49 Copyright © 2012 Ingredion Incorporated www.cleanlabelinsights.com Clean label consumer trends and insights Clean label case studies and applications advice Clean label events and news Critical regulatory facts and updates Formulation expertise Pioneering clean label starch ingredients 49

50 Q&A


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