Consumers are increasingly mindful of the composition and nutritional quality of their food. They now favor quality, authentic and transparent products. The Clean Label approach responds to these new expectations by promoting the simplification of the composition of recipes.

To help bakery and snacking manufacturers rethink product formulation while maintaining the quality and consistency of recipes, a significant contributor is the control of production processes and technologies .

Scientists and experts from INRAE,ONIRIS – GEPEA and VMI have developed this white paper to support manufacturers in their Clean Label approach by presenting a contributor application: mixing or kneading in a controlled atmosphere

With the participation of :

Alain Le-Bail
ONIRIS – GEPEA
Professor of agri-food in higher education
Patricia Le-Bail
INRAe
Doctor and director of Research
Nicolas Paugam
VMI
Process and R&D Engineer

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