Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(5), 285-294
DOI: 10.12691/jfnr-6-5-2
Open AccessReview Article

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Kamila de Oliveira do Nascimento1, 2, , Sany do Nascimento Dias Paes2 and Ivanilda Maria Augusta3

1Nutrition Course, UNIFOA, Olezio Galotti - Três Poços, Volta Redonda – RJ –Brazil

2Post-Graduation in Phytotherapy, Supplementation and Functional Foods in Clinical Practice, UNIFOA, Tangerinal, Volta Redonda – RJ –Brazil

3Department of Food Technology, Institute of Technology, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, Brazil

Pub. Date: May 07, 2018

Cite this paper:
Kamila de Oliveira do Nascimento, Sany do Nascimento Dias Paes and Ivanilda Maria Augusta. A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products. Journal of Food and Nutrition Research. 2018; 6(5):285-294. doi: 10.12691/jfnr-6-5-2

Abstract

Clean labeling has been a trend and the term “clear label” incorporates the concept of transparency. Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniques as alternatives to chemical additives. In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries but also for the industrialized world. There is a increased interest in biopreservation, aiming to extend the shelf life and enhancing food safety by using natural microbiota and/or antimicrobial compounds. The use of natural preservatives would enable bakeries to market the ‘clean label’ or ‘label friendly’ products. Thus, the free-from trend leads the bakery industry to reconsider the traditional preservation methods and replace chemical preservatives with natural alternatives to guarantee the clean label. This process is based on the tendency in dairy category, which coincide with manufactures that incorporate no artificial/all natural/GMO free/BPA free claims on products. In this sense, consumer awareness of food ingredients and the desire for simple, natural foods have forced food manufacturers to develop products with a clean label appeal. It is therefore critical to consider the implications of developing a clean-label product, taking into account the effects such a change may have on sensory quality and microbiological control, while also maintaining regulatory compliance.

Keywords:
clean label bakery ingredients natural ingredients

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