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Staying Fresh: Converting to Clean Label ESL Technology

Format: PDF file | Document type: White / Technical Paper

Conventional shelf life extenders and dough conditioners—such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide—can have less-than-desireable profiles with consumers, and when seen on an ingredient label, don’t always communicate value for the product as a healthy, clean label option. In contrast, Delavau Food Partners’ Encore™ ingredients can contribute to a simplified label that better aligns your products with today’s clean label trends while delivering the texture and softness shoppers expect from baked goods, including pita, breads, sweet goods, and more.

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