bake - August 2015 - 44

Clean Label Becomes the Standard
Clean label is now much more than a trend and is now regarded

TRENDING CLEAN LABEL INGREDIENTS

as standard in the food industry. Over 20 percent of new US
products tracked in 2014 featured a clean label positioning, up

Monk Fruit

from 17 percent in 2013, according to Innova Market Insights data.

(sweetener)

Consumers are demanding shorter and more recognizable

Spirulina

ingredients lists and manufacturers are responding by increas-

(coloring)

ingly highlighting the naturalness and origins of their products.
With growing concerns over the lack of a deﬁnition of "natural,"

Elderberry
Extract

however, there is a need for more clarity and speciﬁcity, with
consumers, retailers, industry and regulators all driving the

(coloring)

demand for more transparency in food labeling.
With high demand for ingredient solutions driven by consumer
interest in healthier options, ADM Milling features new ideas
for bread products like gluten-free ﬂatbread made with ADM
sorghum ﬂour.
Brook Carson, director of R&D at ADM Milling, explains that
sorghum ﬂour is readily available and offers a clean neutral
color and ﬂavor, while some ancient grains have very distinct
ﬂavors. Sorghum can also be grown locally, playing well to the
consumer demand for more local foods.
Whole grains is another important consumer trend, and Carson
notes that bakers are now incorporating more whole grains
beyond breads and into cookies, snacks and crackers. "We are

Stevia
(sweetener)

working with customers to take whole grains up to the next
level," Carson says.

Tragacanth Gum
(thickener)

Bay State Milling is another company on the forefront of innovation. For instance, BeneGrain Sprouted Wheat Flour from Bay

In other innovations for breads, Corbion was honored with an

State Milling delivers the beneﬁts of whole wheat along with

Innovation Award at the Institute of Food Technologists' 2015

a deliciously mild, less bitter ﬂavor. A direct replacement for

show for its Ultra Fresh Premium Advantage Enzyme Blend,

conventional whole wheat, it is earning a place in a variety of

which extends the shelf life, freshness, taste and ﬂavor of bread

grain-based applications from breads to tortillas, snacks and

while enabling the reduction of some ingredients, such as

cereals.

added sugar, high-fructose corn syrup and yeast.

44 < AUG 2015 | bakemag.com

http://www.bakemag.com

bake - August 2015

Table of Contents for the Digital Edition of bake - August 2015

bake - August 2015
Editor's Note - The Consumer Issue: Six Key Trends to Watch
Table of Contents
News Bites - New tech informs new view on foods
Dawn Foods opens new distribution facilities
Call for action on food donation incentives
My Favorite Things
Management - Responsible Packaging
Legislation - GMOs Back in the Spotlight
Ingredients - Beyond Sweet
Equipment - Energy Saving Ovens
Shifting Gears
Paying Attention to Trends
Local Hero
Predict the Future
Sandwich Still King
Clean Label Becomes the Standard
Dispelling the Myths
Ready for Fall Weddings
Decorated Shortbread
Cafe - Veggie Powered Wraps
Get ‘em Going
Products
Product Showcase
Classifieds
Ad Index
Management - Bakemag.com
bake - August 2015 - bake - August 2015
bake - August 2015 - 2
bake - August 2015 - Editor's Note - The Consumer Issue: Six Key Trends to Watch
bake - August 2015 - 4
bake - August 2015 - 5
bake - August 2015 - Table of Contents
bake - August 2015 - 7
bake - August 2015 - Call for action on food donation incentives
bake - August 2015 - 9
bake - August 2015 - My Favorite Things
bake - August 2015 - 11
bake - August 2015 - Management - Responsible Packaging
bake - August 2015 - 13
bake - August 2015 - Legislation - GMOs Back in the Spotlight
bake - August 2015 - 15
bake - August 2015 - Ingredients - Beyond Sweet
bake - August 2015 - 17
bake - August 2015 - Equipment - Energy Saving Ovens
bake - August 2015 - 19
bake - August 2015 - Shifting Gears
bake - August 2015 - 21
bake - August 2015 - 22
bake - August 2015 - 23
bake - August 2015 - 24
bake - August 2015 - 25
bake - August 2015 - 26
bake - August 2015 - 27
bake - August 2015 - 28
bake - August 2015 - 29
bake - August 2015 - Paying Attention to Trends
bake - August 2015 - 31
bake - August 2015 - 32
bake - August 2015 - 33
bake - August 2015 - Local Hero
bake - August 2015 - 35
bake - August 2015 - 36
bake - August 2015 - 37
bake - August 2015 - Predict the Future
bake - August 2015 - 39
bake - August 2015 - 40
bake - August 2015 - 41
bake - August 2015 - Sandwich Still King
bake - August 2015 - 43
bake - August 2015 - Clean Label Becomes the Standard
bake - August 2015 - 45
bake - August 2015 - Dispelling the Myths
bake - August 2015 - 47
bake - August 2015 - Ready for Fall Weddings
bake - August 2015 - 49
bake - August 2015 - 50
bake - August 2015 - 51
bake - August 2015 - Decorated Shortbread
bake - August 2015 - 53
bake - August 2015 - 54
bake - August 2015 - 55
bake - August 2015 - Cafe - Veggie Powered Wraps
bake - August 2015 - 57
bake - August 2015 - Get ‘em Going
bake - August 2015 - Products
bake - August 2015 - Product Showcase
bake - August 2015 - 61
bake - August 2015 - Classifieds
bake - August 2015 - 63
bake - August 2015 - 64
bake - August 2015 - 65
bake - August 2015 - Ad Index
bake - August 2015 - Management - Bakemag.com
bake - August 2015 - 68
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