Clean label reformulation

From December 2009 newsletter     

Reformulating products, or developing new ones in response to legislation and consumer demands and preferences is a complex process - requiring knowledge of ingredients, processing techniques, and packaging materials, and the interactions between them.

We have expertise in all of these fields and can bring them all together to help you make the right decisions, as Craig Leadley, New Products and Technologies Manager, explains:

"Reformulation can be driven by a number of issues. Recently we have seen a surge of interest in 'clean label' issues, with clients looking to replace artificial additives with ingredients perceived as being more "natural". A straight swap is rarely the answer and expertise is required on how ingredients interact with each other, and how product stability and sensory properties might change. In addition, there is much interest in investigating potential replacements for the Southampton 6 colours - synthetic colouring materials that may have an adverse effect on attention and hyperactivity in children.We are also involved in a major project on the replacement of sulphur dioxide in food products, which stands us in good stead to help clients with similar wishes.

When reformulating, several options may be put forward and it is necessary to eliminate ideas that won´t work in practice, before testing out the most promising ideas in our pilot plant and process hall facilities. We can help across the full range of food types - from bakery products, through fruit and vegetable products, soft and alcoholic drinks including organic beers, and meat and poultry products, to soups, sauces and ready meals.We can even help with pet food development!"

Charles Speirs, Baking Science and Technology Manager, agrees:

"We have worked with Craig´s team on a range of projects looking at edible films and fat and moisture barriers - addressing consumer pressure for higher quality longer shelf life products. We have also looked at salt reduction in products, following the initiative of the Food Standards Agency to reduce salt intake from a whole range of foods. As well as processing and flavour issues (for example, salt facilitates dough processing and improves the flavour of bread), this also has implications for food safety in some products - salt lowers water activity and thus has an antimicrobial effect."

Contact

Craig Leadley
+44(0)1386 842059
c.leadley@campden.co.uk

Charles Speirs
+44(0)1386 842035
c.speirs@campden.co.uk