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 is a regulatory expert with experience in Food law, Health claims regulations and worldwide product registrations in the area of Novel foods, pharmaceuticals, health claims and food supplements. She has been leading cross-regional regulatory teams, implementing regulatory strategies at global level and liaising with regulatory authorities in the EU, North America and Asia for the last 10 years. She has represented Lallemand in different trade associations at national, European and international level and has been invited to give lectures and chair roundtables at different seminars, workshops and conferences. Celia works for Lallemand, a Canadian global company specializing in yeast and bacteria products in different fields of application, among which food ingredients.