Catalysts for change: Enzymes enable clean label development
Clean and minimal labeling is one of the biggest trends in the food sector, with consumer interest in “all natural” products running at an all-time high. It’s all about addressing the consumer desire for simpler, back-to-basics propositions.
Enzymes enjoy a great advantage when it comes to simplifying product lists. When they are used as processing aids, they are not required to appear on the label. In some cases, however, like in cheeses for example, they do appear on the label as they are used as functional ingredients rather than as processing aids. When used to replace emulsifiers like monoglycerides, DATEM and SSL in baked goods, they do appear as simply ‘enzyme’ rather than DATEM or SSL which are extremely chemical sounding names. In most cases replacing these emulsifiers with enzyme results in cost saving as well.
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New opportunities are emerging for enzymes which can truly function as catalysts for change in the food & beverage arena. Get in touch with the Brenntag F&N application team in North America today to see what enzymes can do to help overcome your next product development challenge.