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June 2-5, 2019 | New Orleans, LA

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    New ideas about what constitutes clean label could change the paradigm.

    What Does Clean Mean? Overcoming the Challenge of GMOs and Other Ingredient Avoidances

    When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM

    Where: Ernest N. Morial Convention Center - 391-392

    The free-from food movement has had far reaching impact throughout the food industry. Retailers, food manufacturers, ingredient suppliers, and government regulators have all felt the impact of this movement. The market impact stems from consumers seeking trust and transparency in the brands they buy, and labels listing ingredients that are perceived as "clean," i.e. nothing "chemical" or "artificial." GMO perceptions by consumers have had the greatest impact on all parts of the food industry supply chain. The construct of “GMO-Free” in the minds of consumers is ill defined, often standing for a general claim of source transparency. The definition of a “GMO” in the minds of consumers does not align with the science. Yet, irrespective of the science underlying food safety and what ingredients are listed as GRAS, these consumer perceptions are real and important for food scientists to understand to be successful in the design and manufacture of products for the marketplace.

    To overcome these challenges, food scientists are seeking answers to questions ranging from when is a clean label important, how to design products to achieve a cleaner label, and how to source ingredients that are perceived to contribute to a clean label. 

    To address these questions, this session will include presentations by a diverse set of experts in consumer and sensory science, ingredient sourcing and redesign, and product design and development. Pioneering insights into ingredient perceptions from consumer research will be presented. This will provide the basis for forward thinking views by the flavor industry into how to redesign flavors and ingredients to address consumer concerns. We will hear from a research chef specializing in clean label food product redesign. Last, we will hear from a leading industry consultant about how plant-based products and sourced ingredients are changing the conversation about what is clean.

    The session will conclude with a moderated panel discussion involving questions and comments from the audience. The scientific session will help product developers, sensory and consumer scientists, and food marketers gain new insights into how consumers are defining products as clean, what are the tradeoffs they will make in context of different use moments, and how trust and transparency factor into the brands they will consider. The session will also provide practical knowledge for when is it necessary to design products as having a clean label, how to design products to achieve a cleaner label, and how to source ingredients that are perceived to contribute to a clean label.
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