{"id":1762,"date":"2015-01-02T08:00:53","date_gmt":"2015-01-02T14:00:53","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=1762"},"modified":"2021-04-01T15:23:20","modified_gmt":"2021-04-01T21:23:20","slug":"formulating-clean-label-food-products","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/1762\/formulating-clean-label-food-products\/","title":{"rendered":"How To Formulate Successful Clean Label Food Products"},"content":{"rendered":"

With no standard definition of the term “clean label<\/a>,” formulators are faced with the challenge of figuring out what it means to consumers in a variety of food product categories. While some might perceive a product that is minimally processed to be a clean label food, others might be looking for designations like “organic” or “preservative-free.”<\/p>\n

How do formulators tackle the challenge of creating a delicious and cost-effective food product that satisfies consumers’ seemingly\u00a0ambiguous clean-eating desires? Food industry expert Jill Frank gives you step-by-step advice in the following presentation…<\/p>\n