Wondering How to Make a Successful Clean Label?

clean label, natural baking, organic, simple label

You’re not alone. Products with natural and simple labels are in greater demand than ever, and it looks like clean label products are sticking around for awhile.  At first, it may seem overwhelming and difficult to remove ingredient standards from formulas. But fear not, it can be done! First things first,

What is a clean label?

Well, there’s no FDA definition, but it generally fills these criteria:

  • A simple and short ingredient list
  • Ingredients that are “all natural” and contain no chemicals, no artificial preservatives, color agents, or flavor agents
  • Minimally processed ingredients
  • Ingredients that are easy to understand
  • Ingredients that appear in your kitchen cupboard

How do I do that?

First, remove chemical ingredients such as common emulsifiers and artificial ingredients. Here are a few examples of ones to stay away from:

  • ADA
  • potassium lodate
  • calcium peroxide
  • benzyl peroxide (flour bleaching agent)
  • emulsifiers (DATEM, sodium stearoyl lactylate, calcium stearoyl lactylate, ethoxylated mono- and di-glycerides, PGME, polysorbate, mono- and di-glycerol, etc.)
  • calcium propionate
  • sorbic acid
  • artificial flavor agents
  • artificial color agents
  • partially hydrogenated oil
  • high fructose corn syrup (HFCS)

Then, find natural alternatives that get the job done.

The big front runner right now is enzymes, because of their wide range of uses. Hydrocolloids and gums can also be used, because of their dough strengthening properties. And if you want a clean label mold inhibitor, look for fruit concentrates and cultured wheat or whey.

Learn how to use these clean label ingredients.

2018-12-10T05:22:29-08:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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