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Meeting the Clean Label Challenge with Enzymes

Monday, February 1:00 PM - 1:45 PM

Recent US consumer surveys show that package labels help to drive purchase decisions for food products. Hence, the consumer perception of ingredients list has been increasingly important while taste and value are still key criteria for purchasing.

The clean label trend has grown owing to the increasing skepticism of consumers about ingredients that they do not understand or recognize. The reality is that there is not one single definition of clean label. Accordingly, a toolbox by combining various kinds of ingredients are needed to meet the full scope of requirements for bakery applications. An overview of key ingredients is outlined here below for yeast-raised baked goods.


Enzymes are key ingredients with a very wide spectrum of use including clean label. Indeed, as the use of any processing aid or enzyme in food processing does not trigger GE labeling of the food, regardless whether the enzyme is produced with genetic engineering.

An enzyme is a protein, not a living organism, made by fermentation and therefore by nature cannot be a GMO.

However, it can be produced by a genetically modified micro-organism (GMM) but the GMM is always grown in contained use. The enzyme is separated from its production microorganism after fermentation.

After this presentation, participants will gain an understanding of:

  • What are the formuation requirements relative to clean label
  • How to formulate with enzymes
  • How are enzymes made


Gilles Mur, DuPont Industrial Biosciences

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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