Thickeners and antifungals can be phased out of yogurt by careful selection of cultures.
BY DR AIDAN CRAIGWOOD CONSULTANT, INNOVIA TECHNOLOGY
Analysing all ingredients on the label at the same time will not only achieve ‘clean label objectives’ but also reveal areas where processes can be improved or rationalised and more consumer acceptable substitutes made. Chemical, biological and physical processes can provide fresh solutions to old challenges around colour, preservation and texture.
Here are five achievable benefits from taking a whole-label view to ingredient replacement:
I believe that looking at the entire ingredient list is the way to go, not the piecemeal approach that is often used at the moment. To improve the ingredient line sustainably, food manufacturers need to look at the function of all the chemicals on the list and then pick the correct technique or approach to address all of the issues at the same time.
Likewise, unpicking some of the older recipes with the benefit of this knowledge is providing new insights into how to improve current processes.
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