The growth of clean label: Rising to the challenge · 2020-03-24 · we eat, consumers are...
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Free from artificial ingredients Free from allergens Natural/organic claims No pesticides/chemicals/toxins No genetically modified organisms (GMOs) Minimally processed Simple/short ingredient lists Transparent (see-through packaging) I don't know what "clean label" means 1 in 2 US, UK and German consumers regularly read ingredient labels. What the term clean label means to consumers: While the term isn't clear, consumers would like to know more about clean label products Comparative hardness when using emulsifiers or POWERBake® series 6000 and 7000 products (Hpa) Daily challenges for the industry include: Specific volumes of white slice bread with emulsifiers or POWERBake® 6000 & 7000 series products (cm³/g) Soft skills 40% 26% 37% 31% 25% 19% 18% 12% 30% The growth of clean label: Rising to the challenge Amidst growing awareness of the environmental and health impacts of what we eat, consumers are continuing to embrace the 'clean label' food trend. Manufacturers are accordingly looking to meet the growing demand without sacrificing the quality of their products. For industrial bakeries and improver houses in the baking sector, this means creating clean label breads and buns that improve softness and volume without compromising on crumb structure and shock tolerance. 7 in 10 US and UK consumers would like to know and understand products' ingredient lists. Ingredients : POWERBake® 6000 and 7000 combine to produce softer products. From day 1, bread is 27.8% softer and buns are 33.7% softer - a quality that remains 7 days later. Turning up the volume A combination of POWERBake® 6000 and 7000 series ingredients can boost volume by 13% in white bread and 4.6% in hamburger buns. Why is POWERBake® unique? Crumb structure: Maintained quality and appearance Improved specific volume Improved initial softness Shock tolerance: Maintained stability after shock Increased market penetration Improved volume and initial softness Superior results to traditional emulsification or other clean label solutions Meeting consumer demand for cleaner label In combination, they enable the replacement of mono and diglycerides + SSL or DATEM while maintaining product quality. This leads to: DuPont's new POWERBake® 6000 series enzyme solution has been specifically developed for its unique role in emulsification, benefiting crumb structure and dough strengthening. The POWERBake® 7000 series oxidative module further ensures optimal performance in white bread and buns. DAY 7 with emulsifiers DAY 7 With POWERBake® 6000 + 7000 series combined DAY 7 with emulsifiers DAY 7 With POWERBake® 6000 + 7000 series combined BREAD BUN 52.39 166.42 37.96 110.49 27.8% softer 33.7% softer Looking for a cleaner label in baked bread & buns? DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, SM or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted. © 2020 DuPont Sources: DuPont, GlobalData, Innova Clean label claims continually increasing Bakery annual launches with clean label claim* *clean label: Positioning: GMO Free, Natural, No Additives/Preservatives, Organic. Excluding E-numbers: E,471, E472 a-b-e 0 2,000 4,000 6,000 8,000 10,000 12,000 14,000 16,000 18,000 20,000 22,000 2019 3,395 2013 2,457 2014 2,500 2015 2,834 2016 2,892 2017 3,275 2018 3,071 About 25% or 20,000+ of bakery products launched in Europe between 2013-2019 made clean label claims* Increase productivity Reduce costs while mantaining quality Fast to market Reduce time to market Be innovative and fast Clean label Address the market need for cleaner label products Shorter ingredients list Fewer additives DuPont Nutrition & Biosciences has been a forefront innovator in emulsification technologies for the bread industry for decades. Tapping into deep ingredient knowledge, full formula understanding and production experience across all types of baked goods, we enable the bread industry to formulate throughout the clean label spectrum to answer consumer demands. With the new POWERBake® series, DuPont enables improver houses and bakeries in Europe to meet the need for friendlier labels while maintaining quality in their sliced breads and buns. For more information, please see dupontnutritionandbiosciences.com/products/powerbake.html 4 4.5 5 5.5 BREAD +13.0% volume BUN +4.6% volume 4.7 4.96 5.19 5.31
Transcript of The growth of clean label: Rising to the challenge · 2020-03-24 · we eat, consumers are...
Free from artificial ingredients
Free from allergens
Natural/organic claims
No pesticides/chemicals/toxins
No genetically modified organisms (GMOs)
Minimally processed
Simple/short ingredient lists
Transparent (see-through packaging)
I don't know what "clean label" means
1 in 2 US, UK and German
consumers regularly read ingredient labels.
What the term clean label means to consumers:
While the term isn't clear, consumers would like to know more about clean label products
Comparative hardness when using emulsifiers or POWERBake® series 6000 and 7000 products (Hpa)
Daily challenges for the industry include:
Specific volumes of white slice bread with emulsifiers or POWERBake® 6000 & 7000 series products (cm³/g)
Soft skills
40%
26%
37%
31%
25%
19%
18%
12%
30%
The growth of clean label:
Rising to the challengeAmidst growing awareness of the environmental and health impacts of what we eat, consumers are continuing to embrace the 'clean label' food trend. Manufacturers are accordingly looking to meet the growing demand without sacrificing the quality of their products.
For industrial bakeries and improver houses in the baking sector, this means creating clean label breads and buns that improve softness and volume without compromising on crumb structure and shock tolerance.
7 in 10 US and UK consumers would like to know and understand products' ingredient lists.
Ingredients :
POWERBake® 6000 and 7000 combine to produce softer products. From day 1, bread is 27.8% softer and buns are 33.7% softer - a quality that remains 7 days later.
Turning up the volume
A combination of POWERBake® 6000 and 7000 series ingredients can boost volume by 13% in white bread and 4.6% in hamburger buns.
Why is POWERBake® unique?
Crumb structure: Maintained quality
and appearance
Improved specific volume
Improved initial softness
Shock tolerance: Maintained stability
after shock
Increased market penetration
Improved volume and initial softness
Superior results to traditional emulsification or other clean label solutions
Meeting consumer demand for cleaner label
In combination, they enable the replacement of mono and diglycerides + SSL or DATEM while maintaining product quality. This leads to:
DuPont's new POWERBake® 6000 series enzyme solution has been specifically developed for its unique role in emulsification, benefiting crumb structure and dough strengthening.
The POWERBake® 7000 series oxidative module further ensures optimal performance in white bread and buns.
DAY 7 with emulsifiers
DAY 7 With POWERBake® 6000 + 7000 series combined
DAY 7 with emulsifiers
DAY 7 With POWERBake® 6000 + 7000 series combined
BREAD BUN
52.39
166.42
37.96
110.49
27.8% softer
33.7% softer
Looking for a cleaner label in baked bread & buns?
DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, SM or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted. © 2020 DuPont
Sources: DuPont, GlobalData, Innova
Clean label claims continually increasing
Bakery annual launches with clean label claim*
*clean label: Positioning: GMO Free, Natural, No Additives/Preservatives, Organic. Excluding E-numbers: E,471, E472 a-b-e
0 2,000 4,000 6,000 8,000 10,000 12,000 14,000 16,000 18,000 20,000 22,000
20193,395
20132,457
20142,500
20152,834
20162,892
20173,275
20183,071
About 25%or 20,000+ of bakery products launched in Europe between 2013-2019 made clean label claims*
Increase productivity
Reduce costs while mantaining quality
Fast to marketReduce time to market
Be innovative and fast
Clean label
Address the market need for cleaner label products
Shorter ingredients list
Fewer additives
DuPont Nutrition & Biosciences has been a forefront innovator in emulsification technologies for the bread industry for decades. Tapping into deep ingredient knowledge, full formula understanding and production experience across all types of baked goods, we enable the bread industry to formulate throughout the clean label spectrum to answer consumer demands.
With the new POWERBake® series, DuPont enables improver houses and bakeries in Europe to meet the need for friendlier labels while maintaining quality in their sliced breads and buns.
For more information, please see dupontnutritionandbiosciences.com/products/powerbake.html
4
4.5
5
5.5
BREAD+13.0%volume
BUN+4.6%volume
4.7
4.96
5.195.31
