Consumers information and labelling of Natural ingredients. Key considerations to ensure regulatory compliance while responding to a “clean label” demand. Example of yeast and its derivatives.

09:55 - 10:30

  • Food companies are adapting to an increasing consumer demand for clean labels, easy to understand, free of additives, preservatives, gluten, etc.
  • In order to respond to this growing marketing trend, food companies may reformulate with natural ingredients to provide more re natural, organic, vegan, source of protein and/or allergen-free products.
  • Which are the key aspects to consider when reformulating food products with functional ingredients to? Beyond food safety, which are the relevant regulations to ensure product compliance?

Celia Martin, Director - Quality Assurance & Regulatory Affairs, Lallemand