Unpacking clean label: BakeryandSnacks webinar probes what consumers expect in COVID-driven times

However, clean label – although the top trend of the decade – is far from simple and straightforward.

To get a better understanding of what consumers want from the industry, and the challenges involved in answering this demand, BakeryandSnacks is hosting a free webinar on 22 April 2021 at 3pm (GMT London).

The webinar will be moderated by BakeryandSnacks editor Gill Hyslop, who will be joined by Marcia Mogelonsky from Mintel Food & Drink and Kantha Shelke from John Hopkins University.

The hour-long discussion will explore the concept of making use of as few ingredients as possible that consumers recognise as wholesome and natural, and the trends associated with clean label, such as free from, organic, whole grain and better-for-you. It will also cover the technical realities and implication of the trend on R&D and regulatory functions, and efforts to reset the bakery and snacks market with science and sensibility.

Some of the burning questions tackled by the team include:

•             Is the industry as a whole answering this particular demand?

•             How can the scientific fraternity step in to help industry with clean label?

•             What are some of the technical realities of dropping and swapping ingredients?

•             How has the COVID-19 pandemic had an impact on the clean label movement?

Kantha Shelke​ is a principal at Corvus Blue, a food science and research firm that expedites development and commercialisation of products and technologies to create market demand for honestly healthful foods. She also teaches food safety regulations at Johns Hopkins University.

Marcia Mogelonsky​ is director of Insight for Mintel Food & Drink and global analyst for confectionery and snacks. Before joining Mintel in 2000, she was a consultant and speaker in the food industry and an editor at American Demographics magazine. She has also authored two books on demographics and food shopping.

The Clean Label webinar is sponsored by Cargill, which brings together people, ideas, and resources to deliver new ways to nourish the world; Lesaffre, a key global player in fermentation for nearly 170 years; and IFF, which strives to Do More Good for people and planet with its natural flavours.

The webinar – which is free and open to everyone – will also be available on-demand for three months.

To register, click here.​​