Clean label is no longer a niche trend

Clean label is no longer a niche trend

(Posted on 20/11/17)

Consumers are demanding shorter and more recognisable ingredients lists, and as a result, manufacturers are responding by increasingly highlighting the natural origins of their products.

The bakery industry has been at the forefront of clean labelling, with developers working to eliminate emulsifiers and hydrogenated fats from recipes. New products such as reduced fat content, organic and gluten-free breads are replacing the traditional breads that once dominated the industry.

To meet this growing product innovation requirement, Cornelius works with New Holland Extraction Ltd., which produces Bettergerm™.  Bettergerm is a high-quality 100 percent British de-fatted wheat germ. Bettergerm contains 30 percent protein, 14 percent fibre and many nutritional vitamins, minerals and healthy oils.

Suitable for bakery, cereal production and snacks, Bettergerm is produced from the heart of the wheat grain through a unique process. This method not only retains all the natural goodness and flavour of the high-quality wheat germ but also creates a product that is virtually fat-free with an increased shelf life of 12 months.

Join us on Stand 332 to discuss the full New Holland Extraction product range and how Bettergerm can be used in your products.

Food Matters Live runs from 21st to 23rd November 2017 at the ExCeL, London. To register, click here