Why Clean Label Webinar

8/12/2019 Why Clean Label Webinar

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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

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Clean Label Market





―Clean Label‖ defined:

1. Free from chemical additives

2. Simple ingredient listing thatconsumers understand

3. Foods processed using

traditional techniques orthat are minimally processed

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MarketInnova: Top 10 Trends—#1, Pure Is the New Natural

• 17% of total global new product launches werepositioned as natural, additive-/preservative-free, or both

• More and more products recently launched use wordslike simple and pure as descriptors

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MarketMintel: 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 blendedtogether for a smooth taste that will delight both kids and parents.

And savvy moms will love its great low price!

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MarketSize

• U.S. retail sales of natural and organic foods and beverages estimated atover $47 billion in 2011

• The retail market for natural and organic foods and beverages will grow atan average yearly rate of 13% or more

Source: Packaged Facts: Natural and Organic Foods and Beverages in the U.S., 3rd Edition,July 2011

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Market:Clean Label Positioning in NAM

On average, 30% of all new products launched hada clean label positioning over the past 5 years.

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Source: Innova, NPL, NAM, Jun 2012

Clean Label Claims

1. Natural

2. No additives/preservatives

3. Organic



MarketConsumer 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

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Source: Health Focus International Natural Report, 2011



Cleaning Up Labels:Challenges and Opportunities



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, yeastextract, corn protein (hydrolyzed), whey.

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Example Market Product:Sweet Cake-Type Dessert

Ingredients

Enriched wheat flour [flour, reduced iron, B vitamins (niacin, thiaminemononitrate (B1), riboflavin (B2), folic acid)], corn syrup, sugar, highfructose corn syrup, water, partially hydrogenated vegetable and/or animalshortening (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, soyflour, cornstarch, cellulose gum, sodium stearoyl lactylate, natural andartificial flavors, sorbic acid (to retain freshness), yellow 5, red 40.

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Example Market Product:Tartar Sauce

Ingredients

Soybean oil, distilled vinegar, cucumbers, corn syrup, egg yolks,salt, spice, dried onion, xanthan gum, potassium sorbate andsodium benzoate (preservatives), guar gum, dried red bellpeppers, natural flavors, alum, turmeric and polysorbate 80.

Calcium disodium EDTA added to protect flavor.

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Key Challenges in Cleaning Up Ingredient Labels

e.g., hydroxypropyl cellulose, propyleneglycol alginate, xanthan gum, modifiedstarch, 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

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Flavor/Flavor

Enhancers/Stabilizers

or Color Replacement

Fat or Emulsifier

Replacement

Texturizing System

Replacement

Preservative

Replacement



Options for Clean Label Formulations


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Function Ingredients Alternatives available Challenge

Structure Bleached and bromated flour Unbleached flour

PreservativesSorbate/ benzoatepreservatives

Fermentates (e.g., cultured dextrose/skim milk):

effective against yeast, mold and gram-positive bacteria

Oxidativestability

EDTA

Green tea extract

Rosemary extract

Oregano extract

Fat source Partially hydrogenated oil Palm oil, vegetable oil

Texture Modified food starch Functional native starch

Leavening agentSodium aluminum sulfate,Sodium aluminum phosphate

Monocalcium phosphate

Color Artificial colors Natural fruit- and vegetable-based colors

Flavor Artificial flavors Natural flavors

Emulsifier/

stabilizer

Mono- and diglycerides,DATEM, sodium and calcium

caseinate, polysorbate 80

Lecithin

Flavor enhancer Monosodium glutamate Natural flavor enhancers

Difficult to meet Works in many situations Works in most/all situations



Properties of Native Starches

• Narrow peak viscosity range

• Very limited process tolerance

• Undesirable texture

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MVAG

0

200

400

600

800

1000

1200

1400

0 1 2 3 4 5 6 7 8 9 10 11

Time (min)

B r a b e n

d e r V i s c o s i t y ( B U )

0

20

40

60

80

100

120

T e m p e r a t u r e ( C )

Native Starch

Temp



Functional Native StarchesDefined

Starches that possess the functionality of traditional modified starchesand can be labeled according to their base description:

(e.g., ―corn/maize starch‖ or ―tapioca starch‖)

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Traditional modified starch vs. functional native starch


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Functional Native StarchesFeatures and Benefits

• Temperature tolerance

• pH tolerance

• Shear tolerance

• Smooth, short texture

• Non-pasty mouthfeel

• Simple label

• Easy to use

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Traditional modified starch

Functional native starch




Process Tolerance

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Starch Viscosity Comparison

0

200

400

600

800

1000

1200

1400

1600

1800

2000

0 1 2 3 4 5 6 7 8 9 10 11

Time

B r a b e n d e r V i s c o s i t y ( B U )

Native Traditional Modified Functional Native

6% solids in pH 3.0 buffer




Textural Appeal

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Native corn starchGelled

Native waxy maizeCohesive

Traditional modified starch

Industry standard

Functional native starchDESIRABLE



Copyright © 2012 Ingredion IncorporatedCopyright © 2012 Ingredion Incorporated

Applications for Functional NativeStarches

• 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

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Example Case Studies




Case Study 1:

Salad Dressing

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Case Study 1: Objective

• To develop a clean label version of apourable creamy salad dressingformulation

• Challenges for clean label dressingsand sauces:

– Textural stability (viscosity)over shelf life

– Microbial stability over shelf life

– Sensory (flavor, texture)

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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

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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

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Copyright © 2012 Ingredion IncorporatedCopyright © 2012 Ingredion Incorporated 28

Salad Dressing Formulation

Ingredients Control Clean label

Oil 41.00% 41.00%

Water 35.99% 34.35%

Buttermilk powder* 7.00% 7.00%

Vinegar (12 % acetic acid) 6.50% 6.50%

Egg yolk (10% salted) 3.63% 3.63%

Sugar 3.11% 3.11%

Salt 1.39% 1.39%

Food starch- modified 0.75%

Garlic powder 0.15% 0.15%

Xanthan Gum 0.15% 0.15%

Black pepper 0.10% 0.10%

MSG 0.10%

Onion powder (fine) 0.07% 0.07%

Potassium Sorbate 0.05%

EDTA 0.01%

NOVATION® 5300 Starch 1.00%

Flavour enhancer 0.75%

Antioxidant 0.10%

Preservative 0.70%

Total 100.00% 100.00%

INGREDIENTS: soybean oil, water,buttermilk, vinegar, egg yolks, sugar,salt, modified food starch, xanthangum, garlic powder, pepper, MSG,onion powder, potassium sorbate,EDTA.

INGREDIENTS: soybean oil, water,buttermilk, vinegar, egg yolks, sugar,salt, corn starch, xanthan gum, naturalflavor enhancer, cultured dextrose,garlic powder, pepper, rosemaryextract, onion powder.

Control Clean Label




Salad Dressing Formulation Ingredient Listing

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INGREDIENTS: soybean oil, water, buttermilk, vinegar, egg

yolks, sugar, salt, modified food starch, xanthan gum, garlicpowder, pepper, MSG, onion powder, potassium sorbate, EDTA.

INGREDIENTS: soybean oil, water, buttermilk, vinegar, eggyolks, sugar, salt, corn starch, xanthan gum, natural flavor

enhancer , cultured dextrose, garlic powder, pepper, rosemary

extract, onion powder.

Control

Clean Label




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 (6months)

• All attributes were similaror identical for control andclean label

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Analysis: Microscopy

Control Functional Native Starch

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Descriptive Sensory Analysis of TextureControl vs. Clean Label Salad Dressing

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Comparable Texture




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 canbe used to replace the functionality of EDTA

in the current formulation• Cultured dextrose –based product can

be used to replace the functionality ofpotassium sorbate in this formulation

• The natural flavor enhancer used is effective

in mimicking the flavor enhancement role ofMSG

The combination of ingredients above can be used toproduce a clean label pourable creamy salad dressing

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Case Study 2:

Greek Yogurt

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Wholesome Greek Yogurt, Made on aConventional Stirred Yogurt Production Line

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Objective

• Develop a clean label yogurt produce on a conventional yogurtline with the texture, eating experience and nutritional profile of astrained Greek-style yogurt.




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

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Descriptive Sensory Analysis of Texture

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0

2

4

6

8

10

12

Surface Shine (in Container)

Surface Grain (in Container)

Cracking / Breaking **

Spoon Indentation (in Cup)

Jiggle

Surface Grain (on Spoon)

Firmness (Before Stir)

Viscosity (Stir)

Rate of FlowFirmness (After Stir)

Thickness in the Mouth

Cohesiveness

Evenness of Mouthcoating

Slipperiness

Meltaway

Residual Mouthcoatings

Residual Chalky Mouthcoating

Wholesome prototype

MFS containing prototype

Greek yogurt market leading product

Using existing process, ingredient innovation enables developmentof clean label products with optimized taste and texture




Wholesome Greek Yogurt Formulation

Formulation: Wholesome Greek Yogurt WhiteMass, 0% Fat

Skim milk 92.64%

Milk protein concentrate (MPC) 85 4.85%

NOVATION Indulge 3320 2.51%

TOTAL 100.00%

INGREDIENTS: cultured skim milk, milk proteinconcentrate, maltodextrin, tapioca starch

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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%

Ingredient %

Apple Juice 45.77Cherry

Concentrate 14.36Grape Juice 6.68Salt 0.19

Starch* 4.5

Water 8.5

Granulated Sugar 20

Total 100.00

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0

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6

9

12

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0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Number of Weeks

S c o r e

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6

9

12

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0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Number of Weeks

S c o r e

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3

6

9

12

15

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Number of Weeks

S c o r e

0

3

6

9

12

15

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Number of Weeks

S c o r e

0

3

6

9

12

15

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Number of Cycles

S c o r e

0

3

6

9

12

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0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Number of Cycles

S c o r e

MFS

FunctionalNative

Ambient Refrigerated Freeze/thaw

Fruit Filling Stability Evaluation

• Scores below 9 are acceptable; 0 is best

• Stability tested for 18 weeks (ambient or refrigerated) or 18cycles (freeze/thaw)

• NOVATION Prima 300 functional native starch showedstability, texture and flavor comparable to modified food starch

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Case Study 2: Conclusions

• NOVATION Indulge 3320 starch canbe used to provide texture and stabilitycomparable to modified food starch

• Formulated Greek-style yogurtsmade with clean label starches have

the texture and eating experience ofcommercial benchmark

• NOVATION Prima 300 functional nativestarch is an effective and functionaltexturizer for natural fruit preparations

• Functional native starches offer ambient,refrigerated and freeze/thaw stabilitycomparable to modified food starches

• Functional native starches maintaindesirable texture and flavor

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Case Study 3:

Blueberry Muffins

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Blueberry Muffin—Key FormulationChallenges

• Formulation challenge #1: flour

– Ingredient typically used: bleached flour

– Function: base texture

– Alternative: unbleached flour

• Formulation challenge #2: fat

– Ingredient typically used: shorteningpowder (partially hydrogenated soybean oil)

– Function: source of fat—texture, flavor,nutrition

– Alternative: palm oil powder

• Formulation challenge #3: leavening

– Ingredient typically used: sodiumaluminum phosphate

– Function: provide leavened air-cell structure

– Alternative: baking soda andmonocalcium phosphate

• Formulation challenge #4: texturizer

– Ingredient typically used:

INSTANT PURE-FLO® F (modifiedcorn starch)

– Function: provide leavened air-cellstructure

– Alternative: NOVATION® 4600(corn starch)

• Formulation challenge #5: flavor

– Ingredient typically used: naturaland artificial blueberry flavors

– Function: provide pleasant flavor

– Alternative: natural blueberry flavor

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Formulation

• Muffins are prepared by mixing dry mix with milk,vegetable oil, eggs and blueberries

• The same amount of milk, vegetable oil, eggs and blueberriesand the same baking condition are used for both formulas

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Control Clean LabelIngredient True % Ingredient True %

All-purpose bleached flour 47.93 All-purpose unbleached flour 49.59

Extra fine sugar 32.56 Extra fine sugar 33.06

Shortening powder 7.76 Corn syrup solid 6.61

Corn syrup solid 6.61 Palm oil powder 5.50

INSTANT PURE-FLO F 1.80 NOVATION 4600 2.00

Baking soda 1.20 Baking soda 1.20

Monocalcium phosphate 0.70 Monocalcium phosphate 1.20

Sodium aluminum phosphate 0.60 Salt 0.55

Salt 0.55 Natural blueberry flavor 0.17

Natural and artificial blueberry flavor 0.17 Xanthan gum 0.12

Xanthan gum 0.12 Total 100.00

Total 100.00




Ingredient Statement and Nutritional Panel

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Clean Label

Ingredients: enriched flour bleached (wheat flour,niacin, iron, thiamin mononitrate, riboflavin, folicacid), sugar, corn syrup, partially hydrogenatedsoybean oil, modified corn starch, nonfat milk,leavening (baking soda, monocalcium phosphate,sodium aluminum phosphate), salt, mono- anddiglycerides, natural and artificial flavor, xanthangum.

Ingredients: wheat flour, sugar, corn syrup, palm oil,corn starch, leavening (baking soda, monocalciumphosphate), salt, natural flavor, xanthan gum.

Control




Comparable Textureand Flavor

• Similar crust and crumb color, shape,symmetry, openness of crumb,hardness and adhesiveness to palate

• Control muffin has higher mouthcoating (1 point higher) and bakedflavor note (1 point higher)

• Clean label muffin has highercohesiveness (2 points higher),moisture absorption (1 point higher),sweetness (1 point higher) andblueberry flavor note (1 point higher)

Each attribute is evaluated on 15-point scale.

Clean LabelControl

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Summary and Recommendations

• NOVATION functional native starches are an effective and easy-to-useingredient option in developing clean label formulations

• Many additional ingredient options are available today to develop cleanlabel 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 functionof formulation options can provide valuable insight and success

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www.cleanlabelinsights.com

• Clean label consumer trends and insights

• Clean label case studies and applicationsadvice

• Clean label events and news

• Critical regulatory facts and updates

• Formulation expertise

• Pioneering clean label starch ingredients

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Formulating Clean Label Foods: Opportunities and Challenges



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