How can bread products achieve clean label in multiple ways?

At present, there is no clear legal definition of clean label products in China.

Raw material evaluation and selection

When formulating an existing product or developing a new clean-label product, raw materials need to be evaluated and screened based on product characteristics

When developing a clean label solution, in addition to comprehensively evaluating the taste, target shelf life and cost factors of the entire product, mastering the functions and characteristics of the raw materials can better determine what is required and what can be removed

Application of yeast and its derivatives

Compared with other bakery products, bread products are usually yeast leavened, which has an inherent clean label advantage

At the same time, many yeast derivatives have good functionality and application effects

Application of compound enzyme preparation

Emulsifiers play a vital role in bread making and shelf life extension.

The emergence of enzyme preparations has contributed greatly to the advancement of clean label

Alternative to chemical preservatives

Combined with the product attributes and consumption radius of pre-packaged bread, how to effectively prevent preservation, inhibit the growth of microorganisms in bread products, and ensure food safety is crucial and essential

Compared with the high cost performance, stability and effectiveness of chemical additives, many domestic clean label solutions have problems such as high price and unsatisfactory shelf life

Clean label products are the trend of the times, and it is the demand of consumers for the transparency of raw materials and the authenticity of products

(medium bake)

"China Food News" (July 11, 2022 Edition 05)