With no standard definition of the term “clean label,” formulators are faced with the challenge of figuring out what it means to consumers in a variety of food product categories. While some might perceive a product that is minimally processed to be a clean label food, others might be looking for designations like “organic” or “preservative-free.”
How do formulators tackle the challenge of creating a delicious and cost-effective food product that satisfies consumers’ seemingly ambiguous clean-eating desires? Food industry expert Jill Frank gives you step-by-step advice in the following presentation…
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