Clean labels - Articles - Page 6

Cultured dairy strives to be more 'au naturel'

Category trends include use of whole milk, sugar reduction and cleaner ingredients. Drinkable yogurts, innovative snack pairings and flavor innovations help grow the market.

Sarah M. Kennedy

April 5, 2017

Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.

International Delight adds new flavor to clean-label coffee creamer line

March 10, 2017

International Delight’s Simply Pure, owned by Danone’s WhiteWave Foods, Broomfield, Colo., added a new flavor, Sweet & Creamy, to its clean-label coffee creamer line.

Experts give advice on clean-label inclusions for dairy

Milk is clean, but what about those other ingredients in yogurt or ice cream? Is there such a thing as a clean-label nut, chocolate or inclusion? We asked a few experts.

Kimberly Decker

February 10, 2017

Moviegoers don’t flock to the latest installment of their favorite superhero franchise for deep musings on the human condition. By that same token, consumers don’t dive into salted-toffee truffle sundaes to jumpstart their diets. They do it because it’s fun.

How to approach the call for a clean label

Certain ingredients allow ice cream to travel farther and recover from heat shock. But that doesn’t matter to the label-reading consumer. Here are some strategies for ice cream manufacturers to deliver a cleaner label.

Bruce Tharp

Steven Young

February 7, 2017

Consumer interest in clean labels (that is, the use of ingredients perceived to occur naturally in foods) has created a challenge to ice cream formulators.

Clean-label options in stabilizers, texturizers, emulsifiers

January 30, 2017

Natural functional systems for yogurt; Stabilizer for Greek-style yogurt; Stabilize high-protein drinks with cellulose gel; plus more!

Balancing health and indulgence in frozen desserts

Some consumers choose full-fat foods with a clean label over healthier lower-fat versions made with ‘chemical-sounding’ ingredients.

Kimberly Decker

December 6, 2016

How does a dairy processor address the public’s enlightened attitude about nutrition while still appealing to its inclination toward indulgence?

Plant-based foods, clean labels are top trends in 2017

December 6, 2016

Dairy processors need to keep an eye on their clean label and clear label practices. These are global trends, according to Innova Market Insights, a research firm based in Arnhem, The Netherlands.

State of the Industry 2016: Ingredients will come clean in 2017

Clean-label formulation can’t come at the expense of functionality. Those in the R&D lab need to consider the ramifications of swapping out traditional ingredients for alternatives.

Kimberly Decker

November 21, 2016

If you were hoping that this clean label thing would have blown over by now, you can keep hoping. Or just throw in the towel and accept it. Market researchers Innova found that in the dairy sector, items with one or more clean-label claims accounted for 49% of 2016’s launches to date, up from 41% in 2015. Innova counted claims related to natural, organic, non-GMO or no-preservatives/additives.