INGREDIENTS THAT CAN BOAST A ‘CLEAN LABEL’
posted on Jan 10, 2008

Always ready to respond quickly to current trends and research the company is keenly aware of the importance of ‘clean label ingredients’. It is a market leader for the development of bespoke dairy-based, cost effective products for many high profile UK and European Food Manufacturers

Simon Hunt, New Product Development Manager, peels back the labels on the company’s comprehensive portfolio of dairy-based ingredients to reveal an extensive range of additive-free, organic and health-sell products.

“We are currently focusing on our value-added products such as Freeze Dried Cheese, Buttermilk Powder, Whey and Frozen Pearls – all are additive free and meet the manufacturers’ agenda to exclude “E” numbers, stabilisers and artificial flavours from their applications”, he explains.

Simon adds: “Our highly successful Freeze Dried Cheese is superior to commercially spray dried cheese as it ensures the subtle flavour notes of fresh cheese are retained in the gentle freeze drying process without the need for artificial flavouring. Freeze Dried Cheese is used in a diverse number of applications including savoury biscuits, ready meals, savoury seasonings and soda bread”.

“Similarly”, he continues, “Buttermilk Powder and Whey- both natural versatile dairy products – are high in protein and other nutrients. Buttermilk powder is high in phospholipids and therefore can provide a rich buttery flavour for dairy drinks and beverages without the need to add artificial flavourings.

“Whey powder has it’s own distinct flavour and can impart dairy into products without the addition of flavourings; and whey, which is naturally high in sodium, can also deliver a salty taste to a recipe without the need for added salt.

“Frozen Pearls are tiny drops of top quality cream, quickly frozen by the Cryoflow process. This functional product offers food manufacturers a more convenient and less wasteful method to use cream in their applications and there is the added bonus of listing fresh cream on the label”.

Simon believes that UK Supermarkets- influenced by informed consumers who wish to return to ‘natural’ products in their food – are driving this trend for clean labelling. “Quality food starts with quality ingredients”, says Simon. “At the moment clean labelling is a phenomenon exclusive to the UK but I have no doubt at all that it is poised to spread into Europe”.