2013 Clean Label Program


Sophisticated Solutions for Simplified Labels

The Clean Label Conference provided insights and answers to the challenges of successfully developing products with simple, consumer-friendly labels with a natural-positioning in the marketplace.

Consumer attitudes, regulations, and examples of private label products were presented by various general session speakers. Core to the conference were featured speakers presenting the food science behind simplified labels. Emerging technical developments and hands-on formulation and processing advice was provided on the use of components such as natural colorings, texturizers, flavorings, sweeteners, antioxidants, anti-microbials among others.

New to a Global Food Forum events was a series of 18 Technology Snapshots. These 15-minute technical presentations provided information on the use of commercially available ingredients to solve formulation issues. The session, with three held concurrently at one time, were chosen from a number of applications by the Clean Label Conference’s Technology Snapshot Advisory Panel of distinguished, independent industry veterans and experts in food science and technology.

Monday, October 28, 2013

Monday Night “Might as Well Mingle” Networking Reception

hyatt lodge at nightCome join Global Food Foods, Inc.’s management staff (Jenny, Claudia and Peter), speakers and other friendly seminar participants for some relaxed, in-person networking.

We call it our “Might as Well Mingle Mixer.” More enjoyable than spending the evening in your room working, it provides a great chance to unwind, greet old friends or make new ones to add to your industry connections.

The networking mixer runs from 6:00 p.m. until 7:30 p.m. and is located off the  Hyatt Lodge’s main lobby in the Prairie Ballroom, which overlooks a stunningly beautiful landscape. Beverages and light appetizers served. No additional charge. Dinner on your own.

Tuesday, October 29, 2013

The 2013 Protein Trends & Technologies Seminar began with a Continental Breakfast followed by a brief welcome by Peter Havens and Claudia O’Donnell, managing partners at Global Food Forums, Inc.

General Session Presentation:

Consumer & Market Trends: Opportunities for Simple, Clean & Pure Abound

Speaker: Steve French, MBA, Managing Partner, Natural Marketing Institution

In today’s over-complicated society, one of the hottest trends in consumer packaged goods is simplicity. And the notion of simplicity can impact many areas of an organization, including product development, marketing, manufacturing, and packaging among others.

This session will delve into the complexities of consumer expectations and how they have changed over time, exploring such topics as natural, clean label, organic, GMOs-and much more.

Based on NMI’s (Natural Marketing Institute) extensive consumer research databases, the presentation will provide specific insights into opportunities for “simplified” foods and beverages. Come explore tomorrow’s trends today

General Session Presentation:
Strategies and Insights into Clean Label Development 

Speaker: Leslie Skarra, MSc, CEO, Merlin Development, Inc.

More is required in the formulation of clean label products than the replacement of technical-sounding ingredients with natural-sounding ones. In order to best optimize such consumer-friendly foods & beverages, an understanding of product processing and packaging is required.

This presentation will provide a comprehensive approach to developing cost-effective, clean label products with long-term stability and replicable quality. Formulation tips, tricks and tactics will also be suggested.

AM Networking Break

General Session Presentation:
Packaging Does Much More than “Contain” – It Defines Your 1st Sale

Kenneth S. Marsh, PhD, CPP, CFS, Packaging Consultant and Executive Director, Woodstock Institute for Service in Science to Humanity 

In the development of a new food product, packaging is often thought of last, and often as a cost item that must be minimized.  Many good products, especially those positioned as natural, have failed because of less than optimal packaging. Packaging choices impact ingredient options, shelf life, distribution requirements, marketing impact and more.  Packaging, for example, can reduce need for antioxidants.  This presentation provides an overview of the role that packaging can play in the successful launch of safe, cost-effective food products and present insights gained from real-world examples on how packaging offers opportunities far beyond its cost.

Technology Snapshot Presentation T1A

TasteSolutions™ Tomato Paste & Flavor Optimizer – Givaudan Flavors

Uncompromising flavor, texture and savings are what can now be achieved with new  Givaudan Tomato Paste Replacer.  Our solution addresses all of these challenges with a single clean label, natural solution

Technology Snapshot Presentation T1B

Natural Caramel Class IV (sulfite ammonia caramel) Replacement–FMC BioPolymer

Consumer associations and regulatory body pressures have pushed the industry to look for Caramel IV alternatives due to its potential carcinogenicity.  FMC will share research on two suitable caramel replacement alternatives and future opportunities.

Technology Snapshot Presentation T1C

Expeller Pressed Spice & Herb Extractives—Kalsec, Inc.

Kalsec® expeller-pressed spice and herb extracts can be used as a flavor or colorant to many food and beverage applications. They create unique flavor profiles; the technology emits no chemicals in the atmosphere and is Whole Foods-compliant.

Technology Snapshot Presentation T2A

High Oleic/Low Linolenic Oils from Traditional Plant Breeding—Dow AgroSciences, Inc.

Omega-9 oils are trans fat-free, low in saturated fat and high in monounsaturated fatty acids.  Naturally stable without hydrogenation or chemical additives, they can be used as fry oils, spray oils and as blend oils.

Technology Snapshot Presentation T2B

PUREFRUIT™ Monk Fruit Extract and a SODA-LO™ brief – Tate & Lyle

Tate & Lyle is presenting three clean label solutions to address consumers’ need for sugar and sodium reduction with a great taste profile.  These natural, plant- and fruit-based sweeteners are unparalleled in taste and perfect for a range of applications.

Technology Snapshot Presentation T2C

Springarom® CH7012 Yeast Extract – Bio-Springer

Springarom® CH 7012 is our most recent, innovative clean-label, natural and allergen-free yeast extract. It provides a long-lasting, memorable Parmesan cheese taste and allows food manufacturers to reduce salt by up to 20%.

Technology Snapshot Presentation T3A

Non-Sulfite Light Colored Dried Apples–Tree Top, Inc.

Dried apples utilize sulfites to control enzymatic browning and preserve color. The new treatment utilizes natural ingredients that have the technical ability to control enzymatic browning while fulfilling consumer desire for clean and simple ingredients.

Technology Snapshot Presentation T3B

Quillaja Extract Emulsifier—Q-Naturale® by Ingredion, Inc.

Q-NATURALE®  is a natural, high-efficiency emulsifier that can produce on-trend, clean label beverages at higher margins. It is excellent for delivering oil-soluble citrus, actives, nutrients and colors into all types of beverages—including clear and alcoholic beverages.

Technology Snapshot Presentation T3C

New Introduction: SafeExtend™ Milled Flaxseed–Grain Millers, Inc.

SafeExtend is a functional flax seed derivative designed to be a replacement for gums and shortening in baked goods, increasing dough yield and reducing ingredient cost while improving nutritional profiles and reducing total fat content.

Networking Lunch

Tuesday’s light lunch provides a great opportunity to stretch your legs and share some new ideas from the morning speakers with your fellow attendees.

Sponsored: Dow AgroSciences

General Session Presentation:
Natural Antioxidants: Maximizing Effectiveness for Shelf-life Extension

Speaker: Fereidoon Shahidi, PhD, Department of Biochemistry, Memorial University of Newfoundland.

The use of antioxidants for stabilization of foods and beverages has been in practice for shelf-life extension and quality preservation purposes. The drive toward products with consumer-friendly ingredients has created great interest in natural antioxidants, mainly from plant sources as well as certain processing by-products. In addition to structural characteristics of the ingredients themselves, the system in which the antioxidants are used and storage conditions of products are important factors that must be considered in different applications. How can one maximize antioxidant function, and what are the promising areas of researcher for such ingredients? These and other relevant questions will be considered from both the theoretical and practical angles and their implications discussed.

General Session Presentation:

Flavorings: Clean and Friendly

Speaker: Gary Reineccius, PhD, Professor and Department Head, Department of Food Science and Nutrition, University of Minnesota.

Gary ReinecciusThe sensory experience of eating is the key to market success. While great health claims may sell the product once, few will continue to purchase the product if it does not satisfy sensory expectations.

This presentation first will explore the options in natural flavorings, for example, is flavoring natural, all natural, or from the named source, and what does each designation mean. Flavoring composition will be linked to the current labeling laws.

Emphasis will be on how food formulators can work within these laws to get clean, customer-friendly labels. Time will also be devoted to the costs associated with clean labels: nothing is free.

PM Networking Break

General Session Presentation:

Emerging and Applied Clean Label Starch Technologies

Speaker: Sakharam K. Patil, President, S.K. Patil & Associates.

Starch has long played a critical role in food acceptability. Historically, modified starches were developed to help manufacturers answer consumer demands for economical, yet superior textured products. As attention turns to “pantry-friendly” labels, momentous growth is expected in the use of simply-labeled, yet sophisticated, starches.Dr. Sakharam Patil’s presentation discusses the current and emerging technologies behind physically and enzymatically altered starches offering clean label opportunities. Practical advice on applications and evaluation techniques will be provided.

General Session Presentation:
Opportunities and Limitations of Natural Antimicrobials

Speaker: Kathleen Glass, Ph.D., Associate Director, Food Research Institute, University of Wisconsin-Madison.

The long term trend toward less-processed and more natural-appearing foods presents a fundamental challenge: food safety concerns often increase.

This presentation looks at current research and practical applications of clean-label antimicrobial ingredients with a focus on cultured dairy products and RTE meats.

An update on components from bacterium and fermented dairy-derived ingredients, along with a brief overview of plant-derived components, will be discussed.

Tuesday Evening Networking Reception

grand dining bigPlease join us for an elegant, yet casual networking reception Tuesday evening from 6:00 p.m. until 7:30 p.m. in the Hyatt Lodge’s Grand Oaks Pavilion.

The glass walls provide a panoramic view of the beautifully landscaped complex. Its very inviting prairie-style architecture is reminiscent of Frank Lloyd Wright.

This is a great opportunity to unwind, greet old friends or make new ones to add to your industry connections. Beverages and appetizers served. No additional charge. Dinner on your own.

Sponsored by Ingredion.

Wednesday, October 30, 2013

Networking Breakfast

You will absolutely want to “muscle in” on the breakfast buffet line to help you get energized for what will be a another stimulating day of presentations and expert networking. The Wednesday breakfast will be located in the foyer, immediately outside the main ballroom.

Opening Remarks

General Session Presentation:
When Natural Isn’t Good for You: Managing Food Safety, Litigation & Regulatory Risk

Speaker: Anthony “Tony” Pavel, JD, Partner, Morgan Lewis & Bockius, LLP.

The challenge are daunting. Food companies offer consumers economical, convenient, great tasting, safe and nutritious foods with availability never before known to man. However, careful consideration must be made when communicating the natural positioning of such products.

The characteristics of the ingredients, processing and even packaging used, regulatory guidelines and regulatory environment, as well as, the increasingly litigiousness of “consumer” groups must all be accessed in the development and marketing of good-for-you foods and beverages.

This session will explore the legal and regulatory implications stemming from the interrelated issues of food safety, ingredient labeling and claims as the industry works to meet consumer demands for less processing and fewer ingredients, while expecting longer shelf life and enhanced nutrition.

General Session Presentation:
From Wal-Mart to Whole Foods: What are Shoppers Looking For?

Speaker: Linda Gilbert, Founder/CEO, EcoFocus Worldwide, LLC.

Everyone would agree that product attributes are fundamental to food and beverage purchases. What is less known is how the labels of the products that groceries stock on their shelves not only influence what shoppers buy, but also have a bearing on a grocer’s own credentials with shoppers. Using multi-year trend data, this presentation looks at what is important to consumers as segmented by the grocery chains they patronize—from the natural and mainstream retailers to the big box chains. Discover the importance that shoppers at different stores place on various label attributes and natural choices. Find out how products on the shelves impact shoppers’ perceptions of the grocery retailers and their shopping behavior. Learn how food processors can help meet the challenge and the opportunity that clean labels offer retailers. Shopper segments studied include those frequenting big box stores (Wal-Mart, Costco and Target), regional chains (Publix, Safeway and Kroger) and natural grocers (Whole Foods and Trader Joe’s).

AM Networking Break

General Session Presentation:
Bringing Culinology to Clean Label Development – How and Why it Matters

Speaker: Mark Crowell, Principal Culinologist, CuliNex, LLC

Product development is a complex, expensive process fraught with risk and uncertainty. Developing organic and natural products is a “whole ‘nother cat”. How do you maximize your chances of success on even the most difficult projects? Through the practice of Culinology. Learn from case studies and real world insights how a Culinology project approach is much more than the sum of its Culinary Art and Food Science parts.

Technology Snapshot Presentation W1A

OptiSol®3000 Egg Replacement–Glanbia Nutritionals

OptiSol®3000, a clean label flax-meal and whey protein concentrate ingredient, provides a cost-effective and healthy alternative to eggs for numerous bakery applications, including bread, cakes, muffins and pancakes.

Technology Snapshot Presentation W1B

Process-Resistant Corn Fiber–Z-Trim Ingredients

Natural Z Trim corn fiber is a shear-thinning, thixotropic functional fiber that behaves as a viscosifier/emulsifier. It provides superior water-holding capacity that allows for both impressive cost savings and tremendous versatility for formulators

Technology Snapshot Presentation W1C

Extreme Process-Resistant Native Starch—Ingredion

NOVATION Endura™ 0100 starch, a next-generation functional native starch based on breakthrough proprietary technology, allows more foods that undergo extreme processing conditions—dairy products, dressings, soups, sauces—to carry a clean label.

Technology Snapshot Presentation W2A

SANTE (powder or liquid)—LycoRed

Natural Flavor/Flavor Enhancer SANTE boosts umami and kokumi flavor profiles in tomato- and non-tomato-based foods. For savory, fruit juices, baked goods, snacks and ice cream, SANTE assists in lowering sodium levels without sacrificing flavor.

Technology Snapshot Presentation W2B

Pristine 500 Dough Strengthener and Conditioner–Caravan Ingredients/Corbion

Enzyme solutions are at the forefront of replacing label-unfriendly dough conditioners in bread production. Pristine 500 is an enzyme solution that can benefit bread production and please the consumer with a cleaner label.

Technology Snapshot Presentation W2C

Fibregum™  acacia gum – Nexira

Fibregum™ acacia gum is all-natural, GMO-free, 90%-soluble dietary fiber: the perfect clean label solution. Clinical studies show Fibregum has health and prebiotic benefits, without the gas and bloating reported for other fibers.

Technology Snapshot Presentation W3A

Purple Sweet Potato Concentrate–Vegetable Juices, Inc.

VJI Purple Sweet Potato Juice Concentrate is a healthy food ingredient food manufacturers can use to improve products’ healthfulness and offer a cleaner label.   The concentrate is a  potential source for natural food colorant, with high levels of anthocyanins from the Stokes purple-fleshed sweet potato cultivar.

Technology Snapshot Presentation W3B

Ultra Clean Meat & Savory Flavors–Innova Flavors

Innova offers customized, culinary-inspired meat and savory flavors with a very clean and short label–in many instances as short as “natural flavor”–with no artificial flavors or colors, HVP,  MSG or I+G added.

Technology Snapshot Presentation W3C

Accel™ pre-converted Nitrite Source from a Starter Culture/Vegetable System–Kerry

Food manufacturers are faced with the challenge of replacing chemical additives with natural alternatives. Kerry’s Accel™ is a clean label, natural alternative to sodium nitrites that delivers the desired sensory and visual characteristics.

Networking Lunch

You are invited to join us for what will undoubtedly be a wonderful lunch on Wednesday. By now, you will have made new acquaintances and have lots to talk about during this festive networking event. The Wednesday lunch will again be located in the Foyer, immediately outside of the main ballroom.

Sponsored by: International Dehydrated Foods (IDF)

General Session Presentation:
Going Au Naturel: Coloring Considerations

Speaker: Ronald Wrolstad, PhD, Distinguished Professor of Food Science Emeritus, Oregon State University.

While neither the US nor European Union has defined natural colorings or natural foods, when it comes to food colorants, consumers increasingly have certain expectations when reading a product’s ingredient legend. Naturally derived colorings provide consumer appeal and perhaps even health benefits. However, working with these ingredients often proves challenging due to differences in stability, functionality, sourcing, range of hues and cost when compared to their synthetic alternatives.

From anthocyanins and betalains to caramel and chlorophyllin, this presentation will discuss the limitations and realties of replacing artificial food dyes with “natural” colorants approved for use in food and beverages.

General Session Presentation:
Taste Physiology and Considerations in Sweetener Choices

Speaker: Alex Woo, Ph.D., Managing Director and Founder, W2O Food Innovation.

The desire for sweetness is inborn in humans. The subject of label-friendly sweetness enhancement in food and beverage formulations is complex.

An update will be given on the emerging understanding of taste perception and how it can assist in the design of clean-flavored, simple products.
Insights will be provided into the use of sweetener and taste enhancer ingredients from monk fruit to stevia, from thaumatin to “sugar aroma,” to “sugar mouthfeel agents.

General Session Presentation:
A Food Scientist’s Approach to Working with Organics

Speaker: Sharon Herzog, MS, Director of R&D, Country Choice Organic

A multitude of challenges present themselves in the development of traditional processed, packaged foods and beverages. When the goal is to formulate a product with organic components, the “tool chest” of functional ingredients narrows rapidly as one moves to organic-compatible, certified organic and even non-GMO certified ingredients.

How do these ingredient categories different and what are some formulation strategies to create successful consumer-friendly products?

General Session Presentation:
Product Samples Display and Product Gift Box Drawing. How manufacturers convey natural & simple

Courtesy: Linda Gilbert, EcoFocus Worldwide, LLC.

From packaging materials to information on labels, manufacturers communicate the natural simplicity of their foods and beverages in innovative and varied ways. Products discussed during Linda Gilbert’s “From Wal-Mart to Whole Foods: What are Shoppers Looking For?” presentation will be available for review and discussion.

A drawing among those present will be held. The winner will have a gift box of these products shipped to them.

tuna   red paste  open nature   black bean chips

“Closing Down the House” Networking Reception

lower level
If you are interested in continuing conversations begun during the Clean Label Conference, want to kill some time before your flight leaves, or simply want to have a leisurely drive home in the early evening, join us for a final networking reception in the lobby bar of the Hyatt Lodge from 4:30-6:30 p.m. No additional charge

A Global Food Forums, Inc. owned event

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