2020 Super Summit

SuperSummit-2020-CLC_desktop

Sophisticated Solutions for Simplified Products

Program & Speakers-2020 Clean Label Conference

PROGRAM


The 7th Clean Label Conference Program focuses on practical, objective formulation advice for formulators developing products with simplified ingredient legends. Additional sessions give insights into the regulatory environment, consumer trend data and new ingredient technologies.


Global Food Forums Bullet Point 10 General Session Expert Speakers (not aligned with commercial ingredient suppliers)
Global Food Forums Bullet Point 21 Technology Snapshot Sessions (15 mins. each, jury selected)

Also see the 2020 Sweetener Systems Conference Program, which will be held one day earlier. Register to both programs for a discount.

Second Section

Tuesday, March 24, 2020

  
5:00pm-7:30pmRegistration & Badge Pick Up for Wednesday's 2020 Clean Label Conference
6:00pm-7:30pm

"Might As Well Mingle" Networking Reception at which attendees to the 2020 Sweetener Systems Conference will also participate.

Wednesday, March 25, 2020
6:15am-8:00am
Registration & Badge Pick Up for the 2020 Clean Label Conference
7:15am-8:00am
Continental Breakfast
8:00am-8:15am
Welcome

8:15am-9:00am

LYNN DORNBLASER HEAD SHOT 

Lynn Dornblaser Biography

 


Clean Label: Shifting Consumer Perceptions and Evolving Innovation

Speaker: Lynn Dornblaser, Director of Innovation & Insight, Mintel

We've been talking about "clean label" for over five years, and not surprisingly, the trend has evolved. This presentation will examine how the concept of “clean label" has shifted in recent years as it has moved from niche to mainstream and from vilified ingredients to a celebration of goodness. Globally, new product types and categories have risen as well. Paradoxically, some foods and beverages that consumers perceive as "clean" are more complex than any of their alternatives, illustrating how contradictory consumers can be. Learn how to navigate this complicated landscape, answering consumers' needs for all things clean.


9:00am-9:45am

Philippe Rousset-original 

Philippe Rousset Biography

 


Successes and Challenges of Clean Label in Food and Beverage: An Industry Perspective

Speaker:  Philippe Rousset, Ph.D., White Coffee and Creamers Technology Lead, Global Clean Label Strategic Network Leader, Nestlé Product Technology Center Beverage

Clean label products are a trend that show no sign of fading. Consumers require increased transparency in what they buy, which is a very reasonable demand. As the food industry responds, the complexity of the challenge appears, especially when the entire food portfolio is considered. First, consumers are not uniform in what they want: cleaner labels might not be systematically their primary demand. Secondly, clean label implementation must not come at the expense of changed sensory profiles in existing products. Additionally, any changes must be true to the product and the brand. Generally, success is easier for innovation, with clean-by-design new product than for product reformulations. This presentation will explore these different aspects, looking at recent challenges and successes.


9:45am-10:30am
 Morning Networking Break & Tabletop Exhibits

10:30am-11:15am

Grace Bandong head shot 

Grace Bandong

Clean Labels – Don’t Forget Your Chemical Hazards

Speaker: Grace Bandong, MSc, Global Scientific Strategy Leader, Contaminants,  Eurofins Food Integrity and Innovations

Presentation description to come.



Wednesday Technology Snapshots 
(Final Jury Results from the Advisory Panel)  
 
 See a description of each ingredient presentation at the bottom of this page

11:30am - 12:25am

GFF CLC orange beaker

For more information on the Advisory Panel and how Technology Snapshots are selected, please click here. Submissions are evaluated on factors such as newness in the marketplace, technical details, submission completeness, contribution to a well-rounded program, impact on an ingredient statement, impact on the food industry overall and how focused the submission is on a particular ingredient or line.



Alton

 

Barrington

 

Carlyle

 

Edwardian

11:30am - 11:45am The Ingredient House - Nouravant
Sensient - Entice
INGREDION - Evanesse™
DDW - Naturbrown® Organic Apple
11:50am - 12:05pm HPI - Ortiva® Rice Milk
Fiberstar - Citri-Fi® Natural Citrus Fiber
Synergy - Pure® Hops Essences
Botaniline - O’Brien’s Best-Potato
12:10pm - 12:25pm Prova - Cold Brew Coffee Extract
DuPont - ENOVERA
Paragon - CaptaClean™

Sweet Green Fields - STEVIAROMA

 
12:30pm-1:30pm Lunch & Tabletop Exhibits

1:30pm-2:15pm

David-Plank-original-a 

David Plank Biography

 

Dietary Fibers, Cleaner Formulations & the New Nutrition Facts Labels

Speaker: David Plank, Ph.D., Managing Principal, WRSS Food & Nutrition Insights / Sr. Research Fellow, Dept. of Food Science &Nutrition, University of Minnesota

With changes to the Nutrition Facts panel, the dietary fiber category has been impacted more than most. Additionally, their nutritional benefits have generated increased interest among consumers and their clean label functional properties have increased interest among formulators. Dietary fibers have become trendy ingredients to watch. This presentation will provide insights into an expected FDA update on what components constitute a dietary fiber and discuss some of their properties and applications. It will also touch on “whole food components” used for their dietary fiber content and ability to positively alter the texture of finished products.

 

2:15pm-3:00pm

Webb Girard-400X300 

Webb Girard Biography

 


Rethinking Formulation Approaches for Simplified Ingredient Statement and Cleaner Labels

Speaker: Webb Girard, MSc, Director of Technology, CuliNex, LLC

Consumers want to understand and be comfortable with the ingredients used in the formulated products they purchase. This has led to increased interest in whole food ingredients. This presentation will review approaches and alternatives for the reformulation of traditional processed foods into clean label products. A key focus will be on using whole foods or naturally derived solutions while considering processing implications. The concepts presented can be translated for use across a range of applications, speeding reformulation and new product development efforts

3:00pm-3:45pm Afternoon Networking Break & Tabletop Exhibits

3:45pm-4:30pm

Nesha Zalesny Head Shot 

Nesha Zalesny Biography



 

Hydrocolloids: Clean Label Tools for Plant-Based Formulating

Speaker: Nesha Zalesny, MBA, Technical Consultant, IMR International

 

Replacing traditional protein sources with plant based proteins often results in a variety of problems from lack of mouthfeel and body to off-flavors. Hydrocolloids play a large role in solving these issues. Current plant based milk, yogurt, ice cream and meat ingredient declarations reveal which hydrocolloids are being used to solve common issues. We’ll take a look at ingredient declarations, talk about the functionality of the hydrocolloid in the system, possible formulation improvements and troubleshooting.

4:30pm-5:15pm

Business-briefcase

 

Tentative Topic: How to Manage a Clean Label Supply Chain

Speaker: To be Announced

 

 

5:30pm-7:00pm Evening Reception
 Thursday, March 26, 2020
6:15am-8:00am
 Registration/Badge Pickup
7:15am-8:00am    Continental Breakfast
8:00-8:15 Welcome

8:15am-9:00am

 Jairus David Head Shot 

Jairus David Biography


 

Hurdle Technology: Multifactorial Food Preservation for High Quality Foods

Speaker: Jairus R. David, Ph.D., Principal Consultant, JRD Food Technology Consulting, LLC

Consumers’ desire for safe yet less processed and more natural-appearing foods is a key component of clean labels. While ingredient technological advances assist in this goal, physical technologies (thermal and non-thermal) and packaging innovations must be utilized as well. The “hurdle” concept in food preservation uses ingredient, processing, packaging and other barriers to inhibit microbial growth. Multifactorial preservation systems provide opportunities for effective preservation with maximum benefit to total product quality. This presentation offers a new, more intuitive framework, the “Legan & David Pole Vault Model,” that builds on past hurdle concepts. It takes an inside look at six foods and beverages in the marketplace that use a sophisticated selection of barriers to provide safe, high quality products. Product design using clean label ingredients combined with multifactorial preservation is the best way to continue satisfying the current consumer demand for minimally-processed, high-quality food. In the future we can expect modeling to play a more prominent role in optimizing the effectiveness of the factors that we already know about.


9:00am-9:45am

LIN CARSON HEAD SHOT 

Lin Carson Biography

  


 

 

Innovative Clean Label Ingredient Replacement Technologies for Baked Goods

Speaker: Lin Carson, Ph.D., CEO & Founder, BAKERpedia

Clean label and natural baking are becoming a key focus for the industry. However, success relies not only on the ingredients you take out, but the ones you put in. Innovative products call for innovative ingredients. What are effective solutions available to those formulating baked goods? Sorbic acid, sourdough, alpha dextrins and natural fermentation by-products are all alternatives to replace traditional emulsifiers and preservatives. We will talk about these new ingredients, their origins, how they are made, and why they almost always effective only at higher use levels.

9:45am-10:30amMorning Networking Break & Tabletop Exhibits

10:30am-11:15am

Rohit Kapoor_head shot 

Rohit Kapoor

 

Innovations in Dairy Based Ingredients for Clean Label Solutions

Speaker: Rohit Kapoor, Ph.D., Vice President, Product Research, National Dairy Council

Presentation description to come.


Thursday Technology Snapshots 
(Final Jury Results from the Advisory Panel)

See a description of each ingredient presentation at the bottom of this page 
 

11:30am - 12:25am

GFF CLC orange beaker

For more information on the Advisory Panel and how Technology Snapshots are selected, please click here. Submissions are evaluated on factors such as newness in the marketplace, technical details, submission completeness, contribution to a well-rounded program, impact on an ingredient statement, impact on the food industry overall and how focused the submission is on a particular ingredient or line.



   Alton Barrington Carlyle
11:30am - 11:45am

Jungbunzlauer - Sodium Gluconate
EDGE Ingredients - FiberGel 200 Nascent - SoPure Stevia
11:50am - 12:05pm

Socius Ingredients - GLYLOID tamarind seed gum

CP Kelco - NUTRAVA Citrus Fiber
Mane-Kancor - OxiKan CL
12:10pm - 12:25pm

Naturex by Givaudan - Xtrablend RN
Socius Ingredients - SenseFi oat fiber
Innovopro - CP-Pro 70®, Chickpea Protein Concentrate

12:30pm-1:30pmNetworking Lunch
Three $75 Gift Certificate Drawings at beginning of lunch

2020 Technology Snapshot Presentations Descriptions

Botaniline - O’Brien’s Best Potato. This one ingredient substitution allows manufacturers to eliminate fillers, binders, allergens, and chemical additives resulting in a reduction in calories, saturated fats, and up to a 90% reduction in sodium in their finished processed protein products.

CP Kelco - NUTRAVA Citrus Fiber. As the clean label megatrend strengthens, for F&B manufacturers NUTRAVA™ Citrus Fiber serves as a unique solution providing both nutritional benefits and distinctive rheological properties in various applications, while meeting clean label needs.

DDW - Naturbrown® Organic Apple. A breakthrough brown ingredient manufactured from organic apple juice concentrate, Naturbrown® can be used as a simple label alternative to caramel color in most applications.

DuPont - ENOVERA. As DuPont’s newest game-changing enzyme innovation for the US industrial baking industry,ENOVERA offers exceptional strength, volume, and performance in a robust, easy-to-use solution for manufacturers looking at label-friendly formulation alternatives.

EDGE Ingredients - FiberGel 200.
FiberGel 200 is a novel gelling whole food fiber. It enables formulators to improve texture and replace gelling hydrocolloids with a clean label alternative.

Fiberstar - Citri-Fi® Natural Citrus Fiber.
Replace methyl cellulose in meat alternatives! Use Citri-Fi natural citrus fiber, which forms gels with other natural hydrocolloids, to create clean label vegan meats with improved nutritional profiles.

HPI - Ortiva® Rice Milk. Got Rice? Ortiva® Rice Milk is a clean label formulation alternative to dairy, soy, and almond milk.

INGREDION - Evanesse™. As a clean label emulsifying agent derived from chickpeas, Evanesse™ CB 6194, an ingredient known as aquafaba, provides emulsification for a wide range of oil levels in high moisture applications such as mayonnaise and sauces.  Labelled simply as "Chickpea Broth", it allows for vegan positioning.  

Innovopro - CP-Pro 70®
. This chickpea protein concentrate is a highly nutritional protein and easily implemented to various food and beverage products, due to its neutral taste and color, its emulsifying and other functional properties and its ability to replace artificial additives.

Jungbunzlauer - Sodium Gluconate. As an affordable and effective flavor ingredient with modifying properties, Sodium Gluconate is used to suppress the bitterness in a variety of products including, high intensity sweeteners like stevia, polyphenols, natural colors, caffeine and minerals.

Mane-Kancor - OxiKan CL. There is an increasing demand for natural antioxidants globally, but their impact on color and flavor has limited their use. Kancor’s innovative product OxiKan CL is a fully decolourised, deodourised and deflavoured natural antioxidant.

Nascent - SoPure Stevia. Reb E is a new stevia leaf extract that has less off-notes compared to Reb A. New stevia-based natural flavors may provide more mouthfeel and flavor-blocking capabilities, as well as enhance sweetness. FEMA GRAS Status

Naturex by Givaudan - Xtrablend RN. This new, natural synergistic blend offers successful oxidation management for food emulsions, including mayonnaise or salad dressings. It delivers a powerful combination of both chelating and free radical scavenging activities, with no impact on taste, and is a perfect direct replacement for EDTA.

Paragon - CaptaClean™. As is a brown rice flour-based technology for spray dried flavor, color and nutraceutical powders, it provides excellent encapsulation performance within the format of a clean label, gently processed traditional food. We capture delicious, naturally.

Prova - Cold Brew Coffee Extract. Made from Cold Brew Arabica Coffee concentrated with proprietary technology to a minimum of 44’ TDS, PROVA’s Cold Brew Coffee Extract may be stored at an ambient temperature for up to 12 months.

Sensient - Entice. Entice is a taste technology that provides moistness, juiciness, mouthfeel and taste to offset the dryness and off notes that come from the use of various protein sources used in making meat alternatives.

Socius Ingredients - SenseFi Oat Fiber.

Socius Ingredients - GLYLOID Tamarind Seed Gum.

Sweet Green Fields - STEVIAROMA. As a ready-to-use, stevia based natural flavor modulator for high intensity sweeteners, STEVIAROMA improves the sugar-like taste profile by harmonizing sweetness and flavor from low to high level sugar reduction without changing the label.

Synergy - Pure® Hops Essences. Hop Essences are the latest clean-label ingredient from Synergy Pure® that adds the characteristic flavor and aroma of hop varietals to any beverage and doesn’t need to be labeled for use in beer.

The Ingredient House- Nouravant™. This maple fiber is an all natural, breakthrough new to the world ingredient! Functioning as an egg replacement and emulsifier, it is a clean label product that can be added to a variety of applications.
 

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