White Paper
Staying Fresh: Converting to Clean Label ESL Technology
![Delavau_Bread](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/3/4/3/1/3851343-4-eng-GB/JWS-Delavau-Co.-Inc.-WP-Food-2017-Staying-Fresh-Converting-to-Clean-Label-ESL-Technology.jpg)
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.