\u003c/strong>\u003cem >Photo courtesy of \u003c/em>Cargill\u003cem >.\u003c/em>\u003c/p>"},"type":"text","cl":"text pGDGEW_wlp"},{"key":"ewjkAmq0axV","type":"section","children":["eXktFFGksZE","eFPRIxTlyEr"],"cl":"section"},{"key":"eeEt0rPtEfx","type":"section","cl":"section"},{"key":"eQP3nmrgBXo","content":{"text":"\u003ch3 >Natural appeal \u003c/h3>\u003cp >Companies also are developing functional, clean-label ingredients from plants like stevia, label-friendly starches and more. For example, Parsippany, N.J.-based Beneo manufactures a range of functional ingredients with health and wellness benefits derived from natural sources like chicory root, sugar beet, rice and wheat. \u003c/p>\u003cp >Steven Gumeny, North American product manager for rice ingredients and functional proteins, notes that all of Beneo’s ingredients are plant-based, non-GMO and contribute to better nutrition and health.\u003c/p>\u003cp >Not only are Beneo’s rice ingredients well-known in the dairy and dairy alternative industries, clean-label consumers recognize the ingredients which help create optimal texture and stability, using a familiar food staple. \u003c/p>\u003cp >“Specifically, we offer a line of functionalized native rice starches, which can be labeled simply as ‘rice starch.’ These starches can withstand severe processing conditions like low pH, high shear or high heat,” Gumeny explains. “Made from waxy rice starch, they provide a soft and creamy mouthfeel and excellent freeze-thaw stability. The amylopectin inside waxy rice is uniquely branched, and helps to resist retrogradation and syneresis, meaning moisture stays where it belongs — inside your product.”\u003c/p>\u003cp >The company also offers clean label, plant-based prebiotic fibers — Orafti inulin and Oligofructose — which are derived from chicory root using a gentle hot water extraction method, Gumeny reports. In addition to being soluble and pleasant tasting, the prebiotic fibers are scientifically effective in improving digestive health and one’s microbiota composition. \u003c/p>\u003cp >The ingredients also can be easily incorporated into an extensive range of food products such as yogurt, where they help create a creamy texture while reducing fat and sugar on a label. \u003c/p>\u003cp >Fairfield, N.J.-based A&B Ingredients offers a wide range of natural ingredients that can help dairy brands create products that meet clean-label requirements while providing functionality and nutritional benefits. \u003c/p>\u003cp >“We offer solutions for natural shelf-life extension, plant protein and fiber fortification, and sodium and sugar reduction,” says Joe O’Neill, vice president of sales and business development for A&B Ingredients. “Our CytoGUARD line of natural extracts for preservation and shelf-life extension allows dairy formulators to replace synthetic preservatives and antioxidants while maintaining the shelf life and the fresh taste and quality of dairy and non-dairy products. In a market characterized by inflation and decreasing consumer loyalty, offering extended-shelf-life products becomes a distinguishing factor.”\u003c/p>\u003cp >To boost the nutritional quality and mouthfeel of dairy and non-dairy products, the company offers non-GMO, allergen-free, all-natural pea protein and chicory root fiber (inulin), the latter of which provides a healthy solution for sugar reduction in yogurt.\u003c/p>\u003cp >“This dietary fiber can provide the desired sweetness in formulations while reducing sugar and caloric content. It's highly soluble and offers high water-binding capacity, which helps improve texture in products where mouthfeel is important, O’Neill says. “Additionally, its prebiotic effect supports digestive health and boosts the nutritional quality of foods.”\u003c/p>"},"type":"text","cl":"text pKRphUpv7B"},{"key":"eKeTMDZWZC1","content":{"text":"\u003cp >\u003cstrong >More ingredient suppliers are manufacturing functional, clean-label ingredients from plants like stevia, label-friendly starches and vanilla beans. \u003c/strong>\u003cem >Photo courtesy of \u003c/em>Corbion\u003cem >.\u003c/em>\u003c/p>"},"type":"text","cl":"text pGDGEW_wlp"},{"key":"e-_LRxLO2TS","type":"section","children":["eQP3nmrgBXo","eKeTMDZWZC1"],"cl":"section"},{"key":"ee44grCWnBX","type":"section","cl":"section"},{"key":"eKs0IFZ4i-6","content":{"text":"\u003ch3 >Cutting-edge, low-sugar solutions\u003c/h3>\u003cp >Speaking of sugar reduction, ingredient suppliers offer an arsenal of plant-based, clean-label sweetening solutions. And the timing couldn’t be better. According to Cargill’s 2022 proprietary sweetener research, Americans are more likely to check the amount of sugar versus look for a specific sweetener ingredient or claim. \u003c/p>\u003cp >“However, sweetener claims can influence purchases. Those that fared best in our survey typically implied ‘natural’ or ‘no artificial sweeteners,’ including ‘naturally sweetened’ or ‘made with a natural sweetener,’” relays Cargill’s Carla Saunders, senior marketing manager for high-intensity sweeteners. “Organic and non-GMO claims were most impactful with millennials. Across all generations, the simpler ‘Non-GMO’ claim scored higher than ‘Non-GMO Project Verified,’ though both claims delivered positive net purchase impact scores.”\u003c/p>\u003cp >According to Saunders, the company fields the most requests around sweeteners, as brands aim to keep artificial ingredients like Ace-K, sucralose and aspartame off ingredient statements. However, zero-calorie sweeteners like stevia are on the rise. \u003c/p>\u003cp >“Dramatic improvements to next-generation stevia products, combined with consumers’ greater familiarity with the ingredient, have opened the door to a new wave of label-friendly, reduced-sugar beverage formulations,” Saunders explains.\u003c/p>\u003cp >Among the products Cargill offers is its ViaTech stevia leaf extract portfolio, which delivers up to 70% sugar reduction in a wide range of applications; EverSweet, produced through fermentation, enables the company to access the best tasting parts of the stevia leaf, Reb M and Reb D, creating a cost-efficient, great-tasting sweetener with up to 100% sugar reduction in many beverage applications; and the newest application, EverSweet + ClearFlo, represents another breakthrough in stevia technology, delivering enhanced flavor modification characteristics, faster dissolution, improved solubility and greater stability in formulations. It also supports simple label declarations, Saunders adds. \u003c/p>\u003cp >A food ingredient manufacturer, Icon Foods, offers the low-calorie monk fruit extract that has a glycemic index of zero; stevia extract in Reb A and Reb M, a natural sweetener derived from the leaves of the Stevia rebaudiana plant, that also is low calorie with a zero glycemic index; erythritol: a sugar alcohol that is naturally found in fruits and fermented foods; allulose, a rare sugar found in small quantities in fruits like figs and raisins; and tapioca fiber, a soluble dietary fiber derived from tapioca starch that can be used as a bulking agent to improve the texture of food.\u003c/p>\u003cp >“Additionally, Icon Foods provides sweetening systems in a variety of particle sizes for every application,” King states. “We have a line of no-added sugar inclusions, flavor bits, chocolate chips in dark and white. All are designed to eliminate added sugars.”\u003c/p>\u003cp >As the name of the company suggests, the ingredients manufactured by Global Organics are all certified organic. \u003c/p>\u003cp >“We offer a full line of sweeteners (cane sugar, coconut sugar, agave, rice and tapioca syrups), chocolate and cocoa, fruit specialties (purees, juices and IQF), instant coffee and caramel that can all be used in dairy products,” Arora states. \u003c/p>\u003cp >With a strong focus on sustainability, including sustainable supply and Fair Trade practices, Ciranda manufactures plant-based ingredients derived from tapioca, rice, coconut, agave, palmfruit and cacao from around the world. Additionally, it produces gluten-free flours and starches; syrups and sweeteners; cocoas and chocolates; coconut products; liquid and powdered lecithins; and vegetable oils, Lofgren says.\u003c/p>"},"type":"text","cl":"text pKRphUpv7B"},{"key":"elEDlHDXbjv","content":{"text":"\u003cp >\u003cstrong >Sugar reduction and less calories are sought after by label-reading consumers. \u003c/strong>\u003cem >Photo courtesy of A&B Ingredients.\u003c/em>\u003c/p>"},"type":"text","cl":"text pGDGEW_wlp"},{"key":"ePI3S0mEDBz","type":"section","children":["eKs0IFZ4i-6","elEDlHDXbjv"],"cl":"section"},{"key":"eINj4ESQ029","type":"section","cl":"section"},{"key":"eA4UIMu_Eu0","content":{"text":"\u003ch3 >On the horizon\u003c/h3>\u003cp >Ingredient suppliers agree that there is a significant push to create a more sustainable future, with food processing, transportation and packaging under the spotlight. There also will be continued scrutiny on how ingredients are grown, processed and used in the food, dairy and beverage industries. \u003c/p>\u003cp >“Currently, consumers are unaware what goes into creating food products and how this impacts the environment. In the future, rating systems may come into play especially with food packaging,” Fiberstar’s Stephens says. “These rating systems or certifications may be part of the labeling landscape. In addition to the ingredient statement, the product’s label will create more transparency about the environmental impact that would be part of its clean label story. \u003c/p>\u003cp >“…The industry as a whole needs to understand that systems evolve to be more efficient. It is human nature to progress,” she continues. “Because of this, there are many opportunities for the dairy industry to revamp their category whether by rethinking dairy production such as adopting an animal-free system, creating dairy products from sustainable ingredients and/or implementing environmentally sound packaging.”\u003c/p>\u003cp >Consumers will continue to look for authentic, wholesome ingredients that they consider “clean label” and “closer to nature,” ADM’s Medina says. “This can include ingredients that may also offer nutritional value, such as plant proteins like soy and pea, as well as wholesome ingredients like beans, pulses, nuts, seeds and ancient grains,” he states. “…On the horizon, we anticipate greater inclusion of chia seeds in ice creams and puddings, as well as bean powders in yogurts, shakes and more.”\u003c/p>\u003cp >Corbion’s Robertson affirms that future innovations in clean-label dairy products will likely involve improved transparency and traceability, with sourcing, production methods and quality at the forefront.\u003c/p>\u003cp >She concludes, “Hence, for ingredient suppliers, the challenge and opportunity lie in understanding these diverse interpretations and delivering ingredients that help producers meet the evolving clean-label demands without compromising on taste, texture, or color — the quintessential attributes cherished by consumers.” \u003cstrong >DF\u003c/strong>\u003c/p>"},"type":"text","cl":"text pKRphUpv7B"},{"key":"eHroRsSgKxS","content":{"text":"\u003cp >\u003cstrong >Organic-certified dairy products are doing well in the market, with milk/cream growing by 6.5%, yogurt by 12.2% and butter/cottage cheese/sour cream by 3.4%, reports Global Organics’ Ravi Arora. \u003c/strong>\u003cem >Photo courtesy of SPINS LLC.\u003c/em>\u003c/p>"},"type":"text","cl":"text 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