Natural ingredients are a good start to clean labels
Defining “clean label” is tricky. Your consumers want products as natural as possible, without chemicals and hard-to-pronounce ingredients. And while clean label may be a buzzword, there’s no FDA definition or standard list of ingredients to classify it. However, taking the steps towards clean labels with your products is not too difficult.
Where to begin with Clean Labels
Start by cutting out chemical replacements, and using enzymes instead. These functional proteins are found naturally and abundantly in foods such as fruits, vegetables and fish. Enzymes allow you to maintain product quality with natural ingredients.
Hydrocolloids such as xanthan gum and alginate are another natural option to replace dough strengtheners.
Simplify your ingredients and recipes wherever you can, sticking to additives like natural colors and flavors.
Read a list of clean ingredient alternatives here!
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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