Category: Clean Label

Just Trust the Process-ed?

Posted on by Jessica Allen

Stick with the “Process”

 

proc·ess
ˈpräˌses,ˈprōˌses/
verb

past tense: processed; past participle: processed
perform a series of mechanical or chemical operations on (something) in order to change or preserve it.

What do you consider a processed food?

Have you ever thought that your bagged spinach is a processed food?

In fact, the majority of all food go through a process to prepare it for retail.

Does this mean it is tainted, or less healthy for you?

Absolutely not!

Even many foods you would normally consider “processed”, such as lunch meats, are wholesome, nutritious foods when consumed in moderation.

Picture a world without processed foods for a moment.
We already waste an astronomical amount of food as it is, 40% of all food produced in the U.S. to be specific. If we couldn’t wash, package, or preserve any of our foodstuffs, could you imagine where this number would be?

Forty million people in America alone are at risk for hunger. To remove processing in food would increase the hunger crisis not only in the U.S. but globally.

It makes sense to be suspicious or scared of something you don’t understand, such as hard-to-pronounce food ingredients. However, these ingredients are harmless contributors to our foods that we know and love!

If you have questions, I encourage you to reach out to an expert on the topic. A university is a great place to start, and I would be happy to answer any questions you have. Contact your JRW Regional Sales Manager for any more information.

I encourage everyone to embrace how processing in food is saving lives of people and children worldwide while keeping your favorite dishes fresh and delicious!

Reciprocal Meat Conference 2018 – The Family Reunion

Posted on by Jessica Allen

Reciprocal Meat Conference 2018 – The Family Reunion

Paraphrased from Dr. Dana Hanson at North Carolina State University:
“Something you’ll never hear at the Reciprocal Meat Conference – I sure would like some more kale salad!”

Brandy Cleveland, Mark Frenzel, and Benjy Mikel at Reciprocal Meat Conference

The Reciprocal Meat Conference (RMC) is an annual conference that allows any and all members of the meat industry to discover the innovations of our industry and discuss solutions for day-to-day challenges. Whether you were just there last year, or it has been 10 years since you last went to an RMC, you always pick right where you left off! One would be hard-pressed to find a conference where direct competitors sit side by side in scientific collaboration and fellowship. Here is the technical program of speakers and session overviews. Reciprocation sessions will be posted soon if you want to check it out!

JRW Clean Label Workshop

This year, JRW sponsored the session “Clean Labeling Workshop”, where clean label processed meat products were compared to conventionally produced products. Clean ingredient solutions, labeling procedures, food safety, and emphasis on both conventional and clean label products for safe consumption were hot topics of discussion during this session.

Paul Hargarten with Hawkins, Inc. and Brian Metzger with Wenda America and Prosur both enlightened the audience on the progress of clean label ingredients and the application of these products. Through Q&A discussions, we were able to lay the groundwork for what challenges these type of products could face in production, all the while providing a tasty, wholesome product for families of different economic backgrounds.

Ingredients discussed included buffered vinegar, fruit and spice extracts, potassium carbonate, celery juice powder, sea salt, meat broths/stock, and yeast extract.

If clean label products are on your project list, we at JRW would love to help!

What is an antioxidant?

Posted on by Jessica Allen

Antioxidants are molecules that inhibit the oxidation of other molecules. This is important because oxidation, the exposure to oxygen, creates a chemical reaction that can produce free radicals, leading to chain reactions that could damage cells.

The term is generally classified into two categories:
Industrial Chemicals
(added to prevent oxidation, also known as spoilage)
and
Natural Chemicals
(found in foods and body tissue and are said to have beneficial health effects)

SO, WHAT ARE THEY USED FOR?

Food preservation: Antioxidants are added to many foods to guard against spoilage and food deterioration as well as unpleasant flavors or unappealing colors.

ARE THERE NATURAL AND CLEAN LABEL ANTIOXIDANTS?

Why yes, yes there are.

Several common natural antioxidants include:
ascorbic acid, tocopherols, and rosemary extract.

WHERE IS THE INDUSTRY GOING?

Several industrial chemicals commonly found in food are propyl gallate, tertiary butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). Companies like Whole Foods and Panera Bread have banned BHT and BHA from products they sell or make. Many manufacturers are looking for clean label alternatives to traditional industrial chemical additives.

Have any questions? Contact your JRW Regional Sales Manager today!

Because it’s all about being trendy, right?

Posted on by Jessica Allen

Amongst the many changing drifts of 2018, the food industry will continue to see certain trends continue and new trends develop as demographics and purchasing power shifts amongst food buyers. With Boomers becoming a secondary market to Millennials, not only will product mix and composition change but also the method of purchase.

Some trends to watch:

1. Culinary Culture

Connecting to kitchen arts and practices here, there, everywhere (CCD)

2. The Source

Where food is from, how it’s grown or produced (CCD)

3. Nutrition

Nutritive benefits for functional, dietary, medicinal and well-being needs (CCD)

4. Waste Not, Want Not

“…About 40 percent of food produced for our consumption never reaches a human stomach” (IFIC)

5. Boom Goes the Internet

Virtual Shopping is an increasing reality (IFIC)

6. Hanging Around the Block(chain)

Blockchain will help give consumers unprecedented information about where their food comes from (IFIC)

7. Nutrigenomics

The Impacts of Food at the Molecular Level: Nutrigenomics, broadly speaking, studies how our diets influence our genes (IFIC)

8. Flavor Savorers Take a Walk on the Wild Side

Taste has been the top driver of Americans’ food purchases (IFIC)

9. Less Is More

Clean Labels and Clean Packaging: While the clean label movement will reach new heights, the food system will continue to grapple with exactly what the term means (IFIC)

To read more on clean labels, check out this blog from JRW Regional Sales Manager Mark Frenzel, PhD:
What puts the “clean” in clean label?

Source: International Food Information Council Foundation (IFIC) and CCD Innovation

What puts the “clean” in clean label?

Posted on by Jessica Allen

A lot of food manufacturers are being asked by their customers for clean label options. Some are even asking to completely transition to clean label versions of their existing products.

Many times, this request is met with some confusion as to what the term “clean label” really means.

The answer is:
It means different things to different people.
There is no legal or regulatory standard for clean label.

Consumers want product labels and ingredient statements that are simple and easy to understand. It all boils down to TRUST. The consumer wants to be able to understand the label and ingredient statement, so they can TRUST that what is in the package is healthy and wholesome for themselves and their family.

The clean label trend is about
simplicity, trust, and transparency.

 

Here are some common examples of terms that are used to describe products considered clean label:
All-natural ingredients
No artificial ingredients
No artificial preservatives
No artificial colors
Minimally processed
Pure
Simple
Wholesome

Here are some example descriptions for clean label:
• Food that is in its most natural state; or as close as possible.
• Free of chemical additives, simple ingredient statement, and minimally processed or processed using traditional techniques.
• Simply prepared; like you would make at home. Made with ingredients you would find in your kitchen cupboard.

WAIT… SO HOW IS CLEAN LABEL DIFFERENT FROM NATURAL?

There is technically no regulatory definition for “natural” from the FDA or USDA. However, these agencies have said that they will not object to the use of the term natural if it meets the following criteria:
• FDA – Does not contain added color, artificial flavors, or synthetic substances.
• USDA – No artificial ingredients; Minimally processed. (Minimal processing means that the product was processed in a manner that does not fundamentally alter   the product.)

By these terms, most products that meet the qualifications of “natural” would likely be considered clean label as well.

CHALLENGES WHEN TRANSITIONING TO CLEAN LABEL:

The additional challenge for food manufacturers is the change in the quality and consistency of their products that is a result of removing some of these ingredients.

For example:
• Sodium Phosphate – very important for moisture retention and juiciness of the final products.
• Modified Food Starch – critical to the texture of many food products
• Sodium Nitrate/Nitrite – important preservative for protection against bacteria like Clostridium botulinum.

This link has published lists from some major retailers and the ingredients that they consider to qualify as clean label.

To help with these prospective challenges, work with your ingredient supplier to help with formulating clean label products that meet everyone’s needs.