Wait…shouldn’t all ingredients be functional?

Don’t all food ingredients technically have a “function”?

Well, yes.

But this is what the industry means by “functional” ingredient:
Ingredients that introduce or improve certain quality characteristics
(Non-Meat Ingredients).

These quality characteristics include, but are not limited to:
Flavor
Texture
Color
Preservation
Water-binding

Often, these ingredients are used in minute quantities in the overall formula. Examples of functional ingredients that John R. White supplies are salt, sodium phosphate, sodium nitrite, sodium lactate/diacetate, modified food starches, and many more. Several functional ingredients are even available with potassium instead of sodium to cater towards reduced-sodium products.

 

Can they be clean label?
Certainly!

If you are in food production and have any quality concerns or are seeking a certain attribute on your product, John R. White has excellent resources through our vendors and technical team that can help identify a solution.

Have any questions? Call your JRW Regional Sales Managers today!

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