Clean Label

RSS

The desire for safe, healthy food isn't necessarily new, but it has been picking up steam ... big time. While the FDA may not have a definition for what exactly counts as a "clean label," consumers are asking to buy them. As bakers, we need to simplify our formulas with natural solutions.

Milk, cheese and eggs are dietary staples. In the U.S., on average, we consume 36.6 pounds of cheese, 268 eggs and 18 gallons of milk per person each year, according to the USDA Economic Research Service. From 2014–16, the consumption of eggs grew 1.9 percent and the consumption of cheese grew almost 6.5 percent.

General Mills Foodservice is helping bakeries, restaurants and foodservice operations meet consumer demand for baked items made with simpler ingredients.

As more bakeries embrace the trend of distributing frozen product, managing temperatures at key points throughout production has arisen as crucial aspects of success.

The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.

Manufacturers look to clean-label, natural sweeteners to meet consumer demands while still maintaining functionality.

Munk Pack, winner of the 2017 ‘Best Health School Snacks’ contest, discusses natural, healthy, vegan snacks.

Munk Pack’s line of innovative Protein Cookies line took away top honors in this year's ‘Best Healthy School Snacks’ contest.

Back in the early 1930s, when Charles Elmer Doolin started The Frito Company and Herman Lay started H.W. Lay & Company, they were establishing the groundwork for a snack empire. The two companies merged in 1961, and four years later joined forces with The Pepsi-Cola Company to create PepsiCo, which operates Frito-Lay as a subsidiary.