Clean Label Formulation Solutions
Meet the growing demand for clean label foods without sacrificing product quality or shelf-life
Many food manufacturers are working to produce products with cleaner, simpler ingredients as a response to consumers' desire for food transparency. As ingredient lists are made shorter and simpler, functional ingredients often need to be removed. Finding alternatives can be challenging and costly.
Clean Label Formulation Solutions, a 4-hour virtual training, gives you an inside look into common production problems companies face when switching to a clean label. Join us on October 16 from 10 a.m. to 2 p.m. (CST) to learn about the challenges behind defining clean label, hurdles faced when functional ingredients are removed, and how ingredient replacements impact product quality. You'll collaborate with other participants in virtual breakout sessions to understand how alternative ingredients impact product performance, volume, appearance, and shelf-life.
Who will benefit from this training?
Food formulators, ingredient suppliers, and anyone working in quality and R&D will find the practical tips they need to move toward cleaner labels for their baked goods without sacrificing quality or shelf-life.
Aaron Clanton, Manager of Baking Training Quality at AIB International has worked in the food industry for more than 20 years at several major companies including the Kellogg Company and Interstate Brands Corporation (IBC). As a senior food technologist at IBC, Clanton was responsible for developing new bread and roll products that were introduced to the US market. At AIB, Clanton supports all stages of AIB's baking training curriculum - from concept and design to instruction.
After this course, you’ll understand more about:
- Consumer and industry viewpoints as well as labeling regulations related to clean label, such as organic and natural
- Common ingredients targeted for removal and their functional roles
- Alternative cleaner label ingredients with functional roles, such as preservatives and dough additives
- Solutions for replacing functional ingredients with cleaner label alternatives and how they impact product performance, volume, appearance, and shelf-life
- Production and processing hurdles when switching to cleaner labels
- What Is ‘Clean’?
- Regulatory Perspectives
- What Should Be Removed?
- Alternative Ingredients
- Clean Label Case Study
- Production Hurdles to Cleaner Labels
Enrollments are accepted any time. After successful completion, you can print a certificate of completion.
This virtual training will be delivered via Zoom. Make sure to read the Zoom technical requirements prior to the course and run the connection test.
At a minimum, you will need:
- a PC or tablet with internet access
- webcam capabilities