Clean Label in Bakery Products Through Processes

摘要

While there is no legal definition of "clean label," it has gained significant traction within the food industry, especially in the baking sector. At the heart of the clean label concept is the desire to eliminate E-numbers or other hard-to-pronounce ingredients from the list. In consumers' minds, these permitted food additives have come to have a negative connotation. Clean label relies heavily on the use of common ingredient descriptors that are familiar to consumers. Ingredients that are readily available for purchase from a store shelf are often considered "clean." However, it should be noted that in some cas- es, these ingredients could equally carry an E-number. Interesting examples for the baking industry include ascorbic acid (vitamin C) and baking soda (sodium bicarbonate), which could also be labeled as E300 and E500, respectively. A key addition to clean label ingredients are various categories of enzymes. This is because in much legislation they are considered to be "processing aids" and are as such, non-declarable on ingredient listings.