White Paper

Staying Fresh: Converting to Clean Label ESL Technology

Format: PDF file | Document type: White Paper | Promoted Content

This content is provided by Delavau Food Partners, and any views and opinions expressed do not necessarily reflect those of www.bakeryandsnacks.com


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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