Clean Label Library

Originally Published: May 19, 2021
Last Updated: June 12, 2023
Clean Label Library FEATURE image

Welcome to the Clean Label Conference Library. This section provides free access to valuable Clean Label Conference speaker presentations and magazines offering post-conference summaries. Please scroll down to access the 2023 Clean Label Conference speaker and Technology Snapshot session presentations.

A Protein Trends & Technologies Library and Sweetener Systems Library that provide access to summaries and presentations from past seminars and conferences are also available.   

NOTE: This content is copyrighted. In part or whole, reproduction is not permitted without the written consent of the owners of Global Food Forums. To reference materials in other publications, reports, and presentations, please attribute the information to the speaker, their affiliation, and the event.

2016 Clean Label Magazine_COVER
2015 Clean Label Magazine_COVER
2017 Clean Label Magazine_COVER

2023 Clean Label Conference

Clean Label: What Matters to Consumers? Stephanie Mattucci, CFS, Director, Food Science, Mintel

The Latest on Labeling Claims from “Healthy” to Eco-FriendlyLauren Swann, MSc, RD, LDN, CEO and President, Concept Nutrition, Inc.

Clean Label Bitterness Blockers: Neuroscience, Ingredient Technologies, Applications Alex Woo, Ph.D., CEO and Founder, W2O Food Innovation

Formulation Strategies & Solutions for Ingredient Cost Increases & Disrupted Supply ChainsJaime Reeves, Ph.D., Executive Vice President, Product Development & Commercialization, Mattson

Strategic Use of Food Structures for Superior Plant-based Formulations & Cleaner LabelsJeff Casper, MSc, Partner, Voyageur Foodworks

Ethical Analyses and Labeling for Protein ClaimsDavid Plank, Ph.D., Managing Principal, WRSS Food & Nutrition Insights / Senior Research Fellow, Dept. of Food Science and Nutrition, University of Minnesota

Food and Technology 2023: Consumer Trends and TensionsShelley Balanko, Ph.D., Senior Vice President, The Hartman Group

Upcycled Ingredients and Food Products: Challenges and Opportunities for Product DevelopersJonathan Deutsch, Ph.D., CHE, CRC, Professor and Director, Food Entrepreneurship and Innovation Programs, Dept. of Food and Hospitality Management, Drexel University & V.P. Upcycled Food Foundation Board

Practical Insights to Formulating with Supply ChallengesMichelle Tittl, ACAP, BS , Product Development Manager, CuliNEX
Morning Networking Break & Tabletop Exhibits

A Holistic Formulation Approach for Clean LabelLucile Jarry, MSc, R&D Manager – Food Brands, The Hain Celestial Group

Low-Calorie Sweeteners’ Impact on Blood Glucose, Hunger, Weight & the MicrobiomeRichard Mattes, Ph.D., RD, Distinguished Professor of Nutrition Science at Purdue University, Affiliated Scientist at the Monell Chemical Senses Center

No Sugar Coating – A Practical Approach to Delivering Sweet Flavor Without CaloriesZal Taleyarkhan, Corporate Research Chef & Jenn Farrell, Director of R&D, Charlie Baggs Culinary Innovations (CBCI)

Heavy Metals—Closer to RealityWalt Brandl, Regional Director of Chemistry & Bill Adams, MBA, Product Manager, North America—Mérieux NutriSciences

CLOSING KEYNOTE: Clean Label Trends & Consumer Purchase BehaviorKasey Farrell, Senior Manager of the Product Intelligence R&D, SPINS  Redacted version.


2023 Technology Snapshots

The 2023 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.

If an ingredient has not yet been linked to its Technical Snapshot presentation, either the vendor has chosen not to provide access, or its status has not yet been determined.

AgriFiber – MFCL Multi-Functional Corn Fiber (pre-gelled) is an alternative to Soluble Fiber that provides body and texture while allowing for a desired viscosity to be achieved. This ingredient allows texture from milk to Flan to plant-based sausage. [Attendees, please type in the password when needed.]

AgriFiber– Soluble Fibers SFC and SFO are prebiotic, clinically proven USA made, fibers. They provide functionality (smooth texture and enhanced bar shelf-life), impact satiety and glucose control, with no bloating or gas formation at 25 grams consumption. [Attendees, please type in the password when needed.]

Almendra Americas, LLC – System G Taste Modulators enable the formulation of non-caloric sweeteners to substantially replicate the taste of sugar in beverages, baked goods and ice cream products. They are being manufactured to permit natural flavor labeling.

Apparo, Inc. –  Solistein 001 Sunflower Protein provides 2-5 times the sweetness of sucrose and is a soluble, clear solution and nutritious protein source. It’s non-GMO, gluten-free, Upcycle Certified, and produced with a proprietary natural extraction process using water, salt and filtration techniques.

Avebe – Etenia™ ES is a unique clean label multifunctional potato starch, easy dispersible and soluble hydrocolloid alternative that replaces milk protein/fat, modified starches and hydrocolloids.

Axiom Foods, Inc – Vegotein™ CLEAR Pea Protein is over 80% peptide content with high clarity, high solubility, low molecular weight, neutral taste, plus high absorbability and bioavailability. It’s stable in low PH beverages.

Axiom Foods, Inc – Oryzatein® CLEAR Rice Protein is over 80% peptide content with high clarity, high solubility, low molecular weight, neutral taste, and high absorbability and bioavailability. It’s stable in low PH beverages.

California Natural Color – This company’s unique Pure Brown Carrot offers a clean label solution for caramel color replacement for food, beverage, and nutraceutical industries.

Ciranda, Inc.– Tapioca Syrup RS 18 is a nutritive sweetener with exceptional binding and film-forming properties. Due to its composition, it has sweetness similar to a DE40 tapioca syrup but with 38% fewer sugars. Non-GMO and Kosher.

Ciranda, Inc.– Organic Agave Syrup AL40 is produced using an organic-approved enzyme that converts 40% of the fructose to allulose epimers. Used to reduce calories and total added sugars. Certified organic, Non-GMO Project Verified and Kosher.

Corbion– Produced via a proprietary fermentation process and labeled as ‘natural flavor,’ PuraQ Arome 200 can enhance umami and savory notes in various food applications, including dips, refrigerated, and plant-based foods.

EverGrain® by AB Inbev–  EverPro® Upcycled Barley Protein is the first of its kind, demonstrating market-leading solubility, low viscosity and a taste in protein beverages that’s preferred 10-to-1 by consumers. Dive into the functionality of barley protein and see how it compares to other commercially available proteins. [Attendees, please type in the password when needed.]

Glanbia Nutritionals– UltraHi Protein is Glanbia’s newest technology for fermented products to be able to achieve up to 25% protein in spreadable, spoonable, and drinkable yogurt applications in refrigerated and ambient formats without jeopardizing flavor or label. [Attendees, please type in the password when needed.]

Ingredion Incorporated– FIBERTEX™ CF 102 502 Citrus Fibers are fruit-based texturizers derived from citrus peel with a consumer-preferred clean label. They deliver unique functionality in bakery and savory applications, enabling cost savings opportunities without compromising on texture consumers love.

InnovoPro – CP-Pro 70 chickpea protein concentrate enables the creation of tasty, nutritious, clean-label, and sustainable food and beverage products that offer an excellent nutritious profile, “free-from” properties, and wide usability in the food industry.

Kerry– DuraFresh UC Plus is a unique, patented blend of organic acids and peptides that can improve product quality through clean label inhibition of pathogens and spoilage in RTE poultry with more authentic taste, texture and aroma.

Kerry – Provian NDV is an effective sodium-free preservative that shows strong inhibition of Listeria monocytogenes and lactic acid bacteria helping to extend shelf life thereby meeting current food trends like sodium reduction and clean label.

Millbio– A botanical extract from Rowan berry, X-TRA GUARD is the latest innovation formulated by the recently merged BioNaturals and Millbo companies. The quest for a natural solution to help freshness is over.

NEXIRA – naltive locust bean gum is a new range of natural and efficient texturizers to create the perfect sensory experience. Expertise in sourcing / Swiss facility / Advanced functionalities for dairy and plant-based applications. [Attendees, please type in the password when needed.]

NuTek Natural Ingredients – NuForm® Tamarind Seed Gum is an upcycled, highly functional, process-tolerant hydrocolloid with excellent water holding and emulsion properties for applications and also an alternative to other gums including locust bean, guar, and xanthan gum.

NuTek Natural Ingredients– NuSavor is a standalone, clean-label umami flavor solution that elevates savory flavors and eliminates the need to add MSG, I+G, HVPs, yeast extracts, and costly herbs and spices.

Oregon Fruit Products– Clean label Single Strength 100% Fruit Purees are excellent sugar substitutes, meeting the demand for reduced added sugars on consumer-packaged goods nutrition facts panels, allowing manufacturers to list only real fruit (“mangos”).

Osage Food Products – SolvPro Plant Protein Systems offers customized blended plant protein systems. These systems are designed specifically to meet customers’ needs and deliver targeted functionality, nutrition (i.e. PDCAAS of 1.0), and labeling needs.

Sensient Flavors & Extracts– TrueBoost SensaSalt, a natural flavor based taste technology, was created to assist with sodium reduction desires or requirements across the entire series of applications from wet to dry with a proven reduction of 20-40%!

2022 Clean Label Conference

Unpacking the Ever-Evolving Narrative of Clean Eating in Order to Inform InnovationRachel Cheatham, Ph.D., Founder & CEO, Foodscape Group, LLC [Available for conference attendees until June 30, 2022.]

Clean Label Opportunities & Challenges Arising from Innovative Products and Claims Chip English, Partner-in-Charge, Washington D.C., Davis Wright Tremaine [Available for conference attendees until June 30, 2022.]

Powering the Evolution of Fermentation ProcessingPaulo de Boer, Ph.D., Scientist/Project Manager, Wageningen Food & Biobased Research

Understanding Hydrocolloid Properties to Tackle Supply Chain InstabilityNesha Zalesny, MBA, Technical Consultant, IMR International [Slightly redacted version]

The State of Natural Colorants: Advice on Applications to Updates on Recent ResearchM. Mónica Giusti, Ph.D., Distinguished Professor, Dept. Food Science and Technology, The Ohio State University [Redacted version]

Practical Formulation with Plant-Based TechnologiesJulia Thompson, Culinologist III, CuliNex [Presentation has been photo corrected]

Facets of Sustainability: How Food Companies Can Measure and Communicate Progress to ConsumersSean B. Cash, Ph.D., Bergstrom Foundation Professor in Global Nutrition, Friedman School of Nutrition Science and Policy, Tufts University [Available for conference attendees until June 30, 2022.]

Sodium Reduction Using Clean Label Salty, Umami and Kokumi Taste ModulationAlex Woo, Ph.D., CEO and Founder, W2O Food Innovation

Beyond Stevia: Are Protein Sweeteners the Next Big Thing?John C. Fry, Ph.D., CChem, FRSC, FIFST, Director, Connect Consulting

Labeling Fiber & Sugar: Maximizing Clean Label Advantages, Minimizing Class Action & Recall Risk
David Plank, Managing Principal, WRSS Food & Nutrition Insights /Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota

Considerations in Natural Flavoring Use in a Clean Label WorldKeith Cadwallader, Ph.D., Dept. of Food Science & Human Nutrition, University of Illinois at Urbana-Champaign [Available for conference attendees until June 30, 2022.]

Applications Insights Panel

Technical Challenges of Alternative Dairy Beverages + A Comment on BotanicalsLindsay Wisener, MSc, Owner & Lead Product Developer, WiseBev

Considerations for Selecting & Evaluating Clean-Label Antimicrobial Ingredients for Salad Dressings Malcond Valladares, Ph.D., Food Scientist, Product and Process Development, The National Food Lab (The NFL)

 A Food Scientist’s Role in Advancing Clean Labels and Sustainable Food Systems – Jonathan Gordon, Ph.D., Founder and President, Glasgow Consulting Group, LLC


2022 Technology Snapshots
The 2022 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.

ADM – Fruit Up™ Fruit Syrup  Fruit Up™  is a unique nutritive sweetener that comes from a blend of carob and apples. With its clean-tasting, low-glycemic index, and clear “fruit syrup” label, Fruit Up™ is an ideal solution.

Bay State Milling – HealthSense®-Fiber. HealthSense® high fiber flour delivers flour functionality with prebiotic fiber benefits to wheat flour food applications. It enables fiber claims without fiber additives in foods consumers love to eat. It is cost-effective and label-friendly.

Bay State Milling – SowNaked™ Oats. SowNaked™ gluten-free oats are a sustainable source of nutrition and functionality. With 40% more protein, 50% fewer carbon emissions than traditional oats and a sweet, toasted flavor, SowNaked oats will transform your oat-based formulations.

Cargill – EverSweet® stevia sweetener and ClearFlo™ natural flavor. EverSweet™ stevia sweetener + ClearFlo™ natural flavor is the only label-friendly ingredient on the market that can address solubility and dissolution limitations of stevia and provide unparalleled sensory benefits, including sugar-like sweetness quality and taste modulation.

Cargill – SimPure Soluble Rice Fiber. Soluble Rice Flour is an innovative (non-GMO) ingredient addressing an industry need to identify label-friendly alternatives to maltodextrin. It has displayed excellent functionality when replacing maltodextrin in many applications, including snacks, flavor, and culinary.

Comet Bio – Arrabina™ Fiber. With its excellent solubility, stability in solution, and superior tolerability, Arrabina™ offers an easy way for supplement, food, and beverage makers to create delicious products while strengthening their nutrition labels and sustainability claims.

CP Kelco – KELCOGEL DFA Gellan Gum. Eliminate (significantly lower) locust bean gum or other viscosity modifiers in plant-based dairy alternative beverages with a single ingredient that can deliver on suspension and viscosity.

CP Kelco – NUTRAVA® Citrus Fiber. As the clean label megatrend strengthens, for F&B manufacturers NUTRAVA® Citrus Fiber serves as a unique solution providing both nutritional benefits and distinctive rheological properties in various applications while meeting clean label needs.

DDW – Galdieria Blue. Galdieria Blue Extract is an acid-stable natural blue color gently extracted from sustainably grown microalgae. This new phycocyanin source finally provides stable blues, purples, and greens for low pH beverage and confection applications.

Fiberstar – Citri-Fi® Citrus Fiber-MC Free. Create methylcellulose-free meat substitutes using the new Citri-Fi® TX20 texturizing citrus fiber in user-friendly clean label systems containing potato or canola protein to create meat-like texture, succulence and hot bite in meat alternative products.

Florida Food Products – VegStable® Plus – Rice Bran Extract. VegStable® Plus is a natural phosphate replacer designed for meat and poultry products. It increases yield improves texture and binding like synthetic phosphates without compromising the product quality or flavor attributes.

GNT U.S. – EXBERRY® Color. GNT launches EXBERRY® Compound Autumn Red, an encapsulated fat powder that transforms the color shift desired in plant-based meat alternatives during cooking using clean, simple vegetable juice and vegetable oil ingredients.

IFF – SEAFLOUR™ Natural Seaweed. SEAFLOUR™ is the best-in-class clean label solution provided by IFF, is minimally processed, and adds natural functionality to protein-based beverage applications. It can be listed as “natural seaweed” on the ingredient statement of the package label.

Ingredion – NOVATION® LUMINA Functional Native Rice Starches. NOVATION® LUMINA 8300/8600 are high performance clean label texturizers designed specifically to let all applications’ natural flavors and colors shine through. Meet consumer demands without compromising on product attributes.

Kalsec – DuraShield™ Food Protection Blends. DuraShield™ Food Protection Blends are scientifically proven to improve shelf-life by combining natural antioxidant products with antimicrobials. They provide a cleaner, consumer-preferred label solution for a multitude of food protection needs. [Slightly Redacted]

Merit Functional Food – Puratein® C & Puratein® G Non-GMO Canola Protein. Merit’s Puratein® C and Puratein® G are non-GMO canola proteins with superior nutrition and functionality. With 90% protein, these products deliver functional benefits in plant-based baking, meat alternatives, dairy alternatives and nutritional beverages.

Nexira – inavea™ BAOBAB ACACIA. inavea™ baobab acacia is an organic synergistic formulation with proven prebiotic effects offering high digestive comfort. All-natural, it is the first ingredient with a carbon-neutral footprint. Easy-to-use in powders, bars, dairy products or beverages.

Novozyme N.A. – Saphera Fiber Beta-Galactosidase Enzyme. What if you could achieve 25% less sugar in your dairy products, AND an additional claim of a good source of fiber without adding fiber ingredients to dairy formulas? Novozymes Saphera. Fiber delivers this for you!

NuTek Natural Ingredients – NuXtend preservative. Make a Clean Swap – NuXtend, a clean label, plant-based shelflife extender, effectively controls yeast and mold with the same functionality and ease of use as chemical preservatives.

NZMP – Fonterra SureProtein Functional Performer Milk Protein Conc. 4881. More protein, fewer ingredients – what more could you want to simplify labels and boost beverage nutrition? NZMP SureProtein™ Functional performer Milk Protein Concentrate 4881 delivers just that, plus complimentary grass-fed and sustainability claims.

The Protein Brewery – Fermotein-fermented protein®. Are you looking for a sustainable, affordable, bland, boring, yet complete protein high in fiber? The Protein Brewery introduces Fermotein®, an innovative fermented plant protein, to help meet your development needs.

Sensient Flavors – Trueboost. Texture and mouthfeel play a big role as purchase drivers in today’s food and beverage market. TrueBoost provides an enhanced flavor profile that delivers positive Milky, Fatty, Sweet Aromatics, and Creamy mouthfeel notes, and reduces undesirable aftertaste.

Solnul – Solnul™ RS2-Resistant Potato Starch. Solnul™ RS2 is a whole-food source, unmodified, low-allergen and welltolerated prebiotic resistant starch ingredient derived from upcycled potatoes. Support microbiome health in supplement, functional food, and beverage applications with the ultimate clean label ingredient.

Solvay – Rhovanil Natural Vanillin. Meet your Vanilla Flavoring needs with Rhovanil Natural CW, a Global Natural Vanillin made from a Non-GMO GMM bioconversion process. Rhovanil Natural CW will simplify your label and R&D time.

NOTE: Global Food Forums’ Advisory Panel evaluated Technology Snapshot submissions on factors such as newness in the marketplace, technical details, submission completeness, contribution to a well-rounded program, impact on an ingredient statement, impact on the food industry overall, and how focused the submission is on a single ingredient or ingredient line. See the Technology Snapshots Overview with its various links for more information.

2020 Clean Label Conference (Presentations Recorded for Online Only)

This in-person event was cancelled due to Covid-19. However, most of the presentations scheduled for the 2020 Clean Label Conference and 2020 Sweetener Systems Conference have been video recorded.
Successes and Challenges of Clean Label in Food and Beverage: An Industry PerspectivePhilippe Rousset, Ph.D., White Coffee and Creamers Technology Lead, Global Clean Label Strategic Network Leader, Nestlé Product Technology Center Beverage
Clean Labels – Don’t Forget Your Chemical HazardsGrace Bandong, MSc, Global Scientific Strategy Leader, Contaminants,  Eurofins Food Integrity and Innovations
Hydrocolloids: Clean Label Tools for Plant-Based FormulatingNesha Zalesny, MBA, Technical Consultant, IMR International
Hurdle Technology: Multifactorial Food Preservation for High Quality FoodsJairus R. David, Ph.D., Principal Consultant, JRD Food Technology Consulting, LLC
Innovations in Dairy Based Ingredients for Clean Label SolutionsRohit Kapoor, Ph.D., Vice President, Product Research, National Dairy Counci


The 2020 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.
CP Kelco – NUTRAVA Citrus Fiber
DDW – Naturbrown® Organic Apple
DuPont – ENOVERA enzyme innovation
EDGE Ingredients – FiberGel 200 novel gelling whole food fiber
Fiberstar – Citri-Fi® Natural Citrus Fiber
INGREDION – Evanesse™ aquafaba clean label emulsifying agent
Innovopro – CP-Pro 70® Chickpea protein concentrate
Jungbunzlauer – Sodium Gluconate
Mane-Kancor – OxiKan CL decolourised, deodourised and deflavoured natural antioxidant.
Naturex by Givaudan – Xtrablend RN oxidation management for food emulsions
Paragon Pure – CaptaClean® brown rice flour-based technology is used for spray dried flavor, color and nutraceutical powders
Prova – Cold Brew Coffee Extract
Sensient Flavors – Entice taste technology that provides moistness, juiciness, mouthfeel and taste to offset the dryness and off notes that come from the use of various protein sources used in making meat alternatives
Sweet Green Fields – STEVIAROMA stevia based natural flavor modulator for high intensity sweeteners
Synergy Flavors – Pure® Hops Essences

2019 Clean Label Conference (In-Person Event)

Understanding the Clean Label Movement & What it Means for the Industry — Mindy Hermann, MBA, RDN, Innova Market Insights
Do Cleaner Labels have Unintended Health Consequences?Joanne L. Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota
Challenges & Solutions for “Preservative-free,” Microbial-safe FoodsKathleen Glass, PhD, Assoc. Director, Distinguished Scientist, Food Research Institute
The Effect of Color on Odor Perception: Toward More Efficient Ingredient UseDebra Zellner, PhD, Professor, Psychology, Montclair State University & Monell Chemical Senses Center
Delivering Clean Label to the Transitioning OmnivoreRachel Cheatham, PhD, Founder & CEO, Foodscape Group, LLC


The 2019 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.
Austrade’s Nutritis is a complete range of sweetening solutions from actual fruits
Chr. Hansen has developed FruitMax® Red — high yield, minimally processed sweet potato providing a unique red color
COSUCRA’s Nastar™ and Nastar™ Instant Functional Pea Starches
DSM’s AmpliVida™, a xylooliogosacharide (XOS) prebiotic
Idaho Milk Products next generation of milk proteins, IdaPlus, for protein-enhanced RTDs
Ingredion’s NOVATION PRIMA® 309 and 609 certified organic functional native corn starches
Jungbunzlauer’s Trimagnesium Citrate Anhydrous (TMC) is a clean label desiccant
Kemin Food Technologies’ CA-FORT™ is a concentrated clean label plant extract providing an alternative to traditional synthetic antioxidants
Lycored will highlight proof of stability of their super stable color range
Nexira’s Organic Baobab Powder is a Superfruit high in antioxidants, vitamins and minerals
Prenexus Health’s XOS Prebiotic (XOS95®) will be a xylooliogosacharide prebiotic
Siemer Specialty Ingredients’ Wheat Flour is naturally treated with heat, steam and water to replace modified starch and gum in applications of coatings, soup, sauce and gravy
SOLVAY’s Rhovanil® US NAT is a highly pure, naturally-sourced ingredient that serves as a one-for-one replacement for synthetic vanillin
ZoomEssence, Inc. Through the elimination of heat, the ZoomEssence spray-dry process Zooming® retains the flavor nuances and aromas found in natural ingredients.

2018 Clean Label Conference (In-Person Event)

Clean Label Solutions to Controlling Lipid OxidationEric A. Decker, Ph.D., Professor and Head of the Department of Food Science, University of Massachusetts, Amhurst
Label-friendly Dairy Ingredients: Physio-chemical Properties and Uses in Foods & BeveragesSonia Patel, MSc, Dairy Application Scientist, Midwest Dairy Foods Research Center, Dept. of Food Science and Nutrition, University of Minnesota
Cultural Use & Functional Properties of Ancient Grains: What it Means for New Product ApplicationsMelanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University
Exploring Today’s Top Ingredient Trends & How They Fit into our Health-Conscious WorldThea Bourianne, MBA, RD, LDN, Sr. Food & Beverage Data Analyst, Label Insight
Natural Colorants: Challenges and OpportunitiesM. Mónica Giusti, Ph.D., Professor, Dept. Food Science and Technology, The Ohio State University
Overcoming Clean Label Challenges in Sugar Replacement, Reduction and ReformulationJerome Diaz, Ph.D., Food and Biobased Research, Wageningen University and Research


The 2018 Technology Snapshot Presentations are selected by an independent jury panel. These newer to the market ingredients provide benefits to formulators striving for simplified, consumer-friendly labels.
International Agriculture Group NuBana™ Green Banana Flours — clean label, gluten-free, functional fruits with texturizing properties of lightly modified starch and the nutrition of green bananas
Kemin NaturFORT RSGT is a clean label plant extract blend
Kerr Concentrates Jicama Juice Concentrate, a clean label sweetener
Chr. Hansen Inc. FruitMax Yellow 1600 WS, FruitMax Yellow 1601 WS and FruitMax Orange 1600: Cleaner, brighter and higher strength yellow and orange

2017 Clean Label Conference (In-Person Event)

Emerging Research to Practical Approaches on Natural Antimicrobial UseMatthew Taylor, Ph.D., Associate Professor, Dept. of Animal Science, Texas A&M University
Selecting Natural Sweeteners: Products, Properties, and PerformanceMelanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University
Insights into Flavoring Use and the Impact of Clean LabelsRobert J. McGorrin, Ph.D., CFS, Jacobs-Root Professor and Department Head, Department of Food Science & Technology, Oregon State University
Strategies to Create Consumer-friendly Ingredient StatementsRonald Visschers, Ph.D., Business Line Manager, TNO food research
Clean Label for Gluten-free Bakery ProductsStevan Angalet, Ph.D., President, Angalet Group International
Advances on Naturally-Derived Antioxidants for Enhanced Shelf-life and EfficacyFereidoon Shahidi,PhD, Department of Biochemistry, Memorial University of Newfoundland

2016 Clean Label Conference (In-Person Event)

Clean Label Focus: What are Consumers saying and How is the Industry Responding?Tom Vierhile, MBA, Innovation Insights Director, Canadean (Previously Datamonitor Consumer)
The Chemistry and Application of Natural FlavoringsKeith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign
Natural Antimicrobials: Strategies and Considerations for Their Food UseJairus R.D. David, Ph.D., Senior Principal Scientist, Innovation & Research ConAgra Foods, Inc.
Free-From at Retail: Lessons and OpportunitiesCarl Jorgensen, MSc, Director, Global Consumer Strategy – Wellness, Daymon Worldwide
“Natural” Hydrocolloids: Physiochemical Properties to Research InitiativesSrinivas Janaswamy, Ph.D., Research Assistant Professor, Whistler Center for Carbohydrate Research, Purdue University

2015 Clean Label Conference (In-Person Event)

The Global Clean Label Phenomena: Trends, Insights & Implications  — Lu Ann Williams, MBA, Director of Innovation, Innova Market Insights
From Natural to Non-GMO: What Regulators and Consumers Want You to KnowCatherine Adams Hutt, Ph.D., RD, Principal, RdR Solutions Consulting; LLC/Chief Science and Regulatory Officer, Sloan Trends
Meaningful Clean Up: A Comprehensive View of a Developer’s Techniques & Options — Chef John Csukor, CEO, KOR Food Innovation
Antioxidant Potential of Plant-based Food Ingredients and Whole Plant FoodsJin Ji, Ph.D., Chief Technology Officer & Executive Vice President, Brunswick Laboratories, Inc.
Clean Label Antimicrobial Ingredients: How to find them?Frank Schuren, Ph.D., Senior Scientist Microbiology, TNO Microbiology & Systems Biology
Panel: Processing Technology and its Central Role in Clean Label Products
Speaker #1: Extended Shelf life Aseptic ProcessingJeffrey Andrews, Senior Director, Contract Manufacturing, HP Hood
Speaker #2: High Pressure Processing: Fundamentals, Challenges and OpportunitiesKathiravan Krishnamurthy Ph.D., Assistant Professor of Food Science and Nutrition, Illinois Institute of Technology

2013 Clean Label Conference (In-Person Event)

Consumer & Market Trends: Opportunities for Simple, Clean & Pure AboundSteve French, MBA, Managing Partner, Natural Marketing Institution
Packaging Does Much More than “Contain” – It Defines Your 1st SaleKenneth S. Marsh, PhD, CPP, CFS, Packaging Consultant and Executive Director, Woodstock Institute for Service in Science to Humanity
Natural Antioxidants: Maximizing Effectiveness for Shelf-life ExtensionFereidoon Shahidi, PhD, Department of Biochemistry, Memorial University of Newfoundland
Flavorings: Clean and FriendlyGary Reineccius, PhD, Professor and Department Head, Department of Food Science and Nutrition, University of Minnesota
Opportunities and Limitations of Natural AntimicrobialsKathleen Glass, Ph.D., Associate Director, Food Research Institute, University of Wisconsin-Madison
Going Au Naturel: Coloring ConsiderationRonald Wrolstad, PhD, Distinguished Professor of Food Science Emeritus, Oregon State University
Taste Physiology and Considerations in Sweetener Choices — Alex Woo, Ph.D., Managing Director and Founder, W2O Food Innovation
A Food Scientist’s Approach to Working with OrganicsSharon Herzog, MS, Director of R&D, Country Choice Organic