With consumers becoming increasingly conscious about their food choices, there is unprecedented momentum around the standardization of food labeling systems that enable healthier purchasing choices for consumers. European regulators too are gearing up to make front-of-pack nutrition labeling mandatory by the end of 2022.
As food producers in Europe prepare to implement front-of-pack nutrition labels, Bunge Loders Croklaan will lend its expertise to players in dairy, bakery, culinary and confectionery to facilitate SAFA and sugar reductions, enabling healthier choices without compromising on taste. For instance, our Sweetolin product, as introduced earlier this year, is a first-of-its-kind total fat system solution that enables up to 50% less sugar in final confectionery products without compromising the taste experience.
The science behind our proposition is backed by longstanding expertise and commitment to deliver innovative and tailor-made specialty fat solutions to global food manufacturers. In-house lipid and application expertise enable smooth and effortless co-creation with customers while our global footprint and integrated supply chain ensure continuous and uninterrupted supply.
We look to collaborate with leaders in the food industry to improve the performance of their products on nutrition labels. With our latest campaign, we invite our customers to move the needle #totheleft and up the score line on labels like Nutri-Score.
Partnering with us gives you access to our extensive technical expertise. We combine this with our unique market insights and your own specific knowledge to create products that keep you one step ahead.
Our Creative Experience Centers are dynamic workshop environments that support you from idea generation to product development. Led by our experts, you can test innovative new products, sample vibrant new flavors, and create food products that capture the imagination – and taste buds - of today’s consumers. Whether you want to pioneer products with a balanced nutritional profile for health-conscious consumers, or create more indulgent treats, our Creative Experience Centers help you to stay ahead of the competition.
At Bunge Loders Croklaan, we understand that to improve the rating, the obvious approach is to reduce those factors that have a negative impact on the rating and/or to increase those factors having a positive impact on the rating. Naturally, in making such changes, care must be taken not to alter the organoleptic properties of the final product when changing the formulation, although a certain degree of modified processing may be considered.
Our team of application experts for Bakery, Confectionery, Culinary and Dairy have studied the calculation systems behind the Nutri-Score and can help you improve the Front of Pack Nutrition Label while maintaining the quality attributes that define your product.
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