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Clean-label techno-functional ingredients for baking products – a review

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Polachini, Tiago Carregari | Norwood, Eve-Anne | Le-Bail, Patricia | Le-Bail, Alain

Edité par CCSD ; Taylor & Francis -

International audience. The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer's health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as

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