What Is This Ingredient And Why

Is It In My Food?
Agenda

• Overview of Ingredient Functionality

• GMI approach to labeling

Overview of Ingredient
Functionality
 Product Development Process

• Consumer First mindset - trust and relevance are critical

• Food safety and product quality are the top priorities

Concept/
Scale up Maintenance
prototyping

• Recipes • Product/package
• Consumer/ • Initial samples • Sensory evaluation • Pilot plant • Specifications & label updates
Customers • Create recipes • Stability • Plant Trials • Quality standards • Product
• Clear benefit • Ingredients • Claims & benefits • Capital Investment • Food Safety Improvements
• New food • Technology • Performance • Packaging • Claims/Nutrition
regulations Development • Distribution verification

Opportunity Product testing

Identification Plant start up

Ingredients
Our products are made up of different ingredients:
each serving a specific purpose

Whole Grain Wheat Flour

Leaveners Water

Egg Sugar

Salts Acids
Flavor Oil
Functional Ingredients

A variety of functional ingredients are important in food product

development

➢ Nutritional value
➢ Increased nutritional quality or replace nutrients lost through processing or product shelf
life

➢ Sensory value
➢ Increase, add, or maintain throughout product shelf life: color, taste, odor, consistency,
texture

➢ Shelf life
➢ Improve safety and stability of a food through distribution and consumption; reduces
food waste via spoilage
Acids

➢ Fermentation & Fruit

➢ Dairy - fatty acids/dairy cultures (succinic, lactic, propionic),
➢ Non-dairy - vinegar (acetic)
➢ Fruit (citric, tartaric, malic)

➢ Flavor, Texture, Color, Anti-microbial

➢ Cheese, Yogurt (texture & flavor)
➢ Apple slices (prevents browning)
➢ Low pH prevents spoilage microbes
Leaveners

➢ Fermentation & Salts

➢ Yeast fermentation (carbon dioxide)
➢ Baking soda (sodium bicarbonate, potassium bicarbonate)
➢ Baking powder (sodium bicarbonate, calcium phosphate, sodium
aluminum sulfate, tartaric acid)

➢ Flavor, Texture, Color (airy texture, browning)

➢ Bread (“soda’; ‘quick’)
➢ Biscuits
➢ Pancakes
Texturants

➢ Emulsifiers
➢ Fatty acids (oleic, lauric, stearic), proteins (milk casein, soy), eggs (lecithin)
➢ Texture modifiers
➢ Flour, maltodextrin, starch, sugar, gelatin, fruit pectin, gums (guar, xanthan,
carrageenan)

➢ Prevents separation, aids product handling & processing

➢ Mayo, nut butters (no need for constant mixing), chocolate chips
➢ Pancake syrup (pours out cleanly and clings to pancakes)
➢ Fruit Roll Ups (‘leathery’ texture)
Preservatives

➢ Antimicrobials
➢ Celery extract (nitrite, nitrate), glycerine/glycerol, sugar, salt
➢ Antioxidants
➢ Oil based (tocopherols, Vitamin E, rosemary, oregano)
➢ Others: tea, coffee, chocolate, blueberries (phenolics)

➢ Improves safety, reduces spoilage, positive nutrients

➢ Sausage (reduces spoilage, provides characteristic flavor)
➢ Jelly (lowers water activity)
➢ Tortilla (prevents fat rancidity)
Functional Ingredient Summary

Whole Grain Wheat Flour

Leaveners Water

Egg Sugar

Salts Acids
Flavor Oil
GMI approach to labeling
Nutrition Labeling

• Regulated by FDA
• nutrition facts panel, ingredient declaration and many product claims
Our ingredients
final product
summary

Whole Grain Oats

Corn Starch
Sugar
Salt
Tripotassium Phosphate
Vitamin E (mixed
tocopherols)
Vitamins and Minerals
Ingredient Components

Ingredients with components

Sugar
Chocolate chip
Chocolate
Cocoa butter
milkfat
Soy lecithin
Best Practice: Parenthetical Labeling

Standard Ingredient:
Strawberry jam (strawberries, sugar, spice, pectin)
Non-standard ingredient:
Almond Toffee Bits (sugar, palm oil, butter, almonds, salt, artificial
flavor, soy lecithin, cocoa butter)
Standard Ingredient with Non-Standardized Ingredient:
Cream cheese mix (cream cheese [milk, cream, cheese
cultures, salt, carob bean gum, enzymes], cultured buttermilk,
hydrogenated soybean oil, natural flavor)
Best Practice: Grouping of similar ingredients

Ingredients: Water, Whole Wheat Flour, Sugar, Brown

Rice Flour, Canola Oil. Contains less than 2% of:
Fructose, Glycerin, Leavening (potassium
bicarbonate, sodium aluminum phosphate, baking
soda, monocalcium phosphate), Whole Grain Corn
Flour, Egg White, Salt, Cellulose Gum, Beet Powder,
Radish Extract, Paprika Extract and Spirulina Added
for Color, Hydrogenated Cottonseed Oil, Natural
Flavor, Citric Acid, Nonfat Milk.

Other grouping examples:

• Spices
• Fats and oils
• Preservatives
• Yeast nutrients
• Flavoring
• Some colors
More on Colors

FDA defines two types of color ingredients

• Certified colors = manufactured
• Exempt from certification = pigments from natural sources such as
vegetables, fruits, or minerals

• Claims language
Best Practice: Functional Information

Explanatory functional information

Ingredients: Water, Whole Wheat Flour, Enriched Flour (wheat

flour, malted barley flour, niacin, iron, thiamin mononitrate,
riboflavin, folic acid), Cherry Strudel Filling (water, sugar, corn
syrup, modified corn starch, cherries, citric acid, sodium citrate,
black carrot and black currant juice concentrate added for
color, malic acid, salt, invert sugar, sodium benzoate
[preservative], natural flavor, gellan gum, xanthan gum, locust
bean gum, carrageenan), Sugar, Soybean Oil. Contains 2% or
less of: Yeast, Nonfat Milk, Salt, Natural Flavor.
Best Practice: Functional Information

Explanatory functional information

Ingredients: Whole Grain Oats, Corn Syrup, Almonds, Raisins,

Sugar, Roasted Peanuts, Rice Flour, Vegetable Glycerin, Cranberries,
Canola Oil, Fructose, Corn Starch, Soy Lecithin, Salt, Barley Malt
Extract, Baking Soda, Natural Flavor, Mixed Tocopherols Added to
Retain Freshness.
Best Practice: Consumer recognizable terms

FDA requires chemical names be used unless they have a

commonly accepted name, for example:
• Vitamins
• Vitamin E (mixed tocopherols) added to maintain freshness
• Vitamin A (palmitate)
• Cream of tartar (potassium acid tartrate, potassium bitartrate)
• Baking soda (sodium bicarbonate)

Description of physical state

• Dehydrated cherries
• Dried cherries
• Cooked pasta
Labeling Summary

• Ingredient labeling is regulated by the FDA

• Labeling Best Practices for greater transparency
• Parenthetical labeling
• Grouping of similar ingredients by function
• Functional descriptions
• Consumer recognizable terms
General Mills

• Cereal Bars: Made with no artificial

OUR PURPOSE flavors and no colors from artificial
sources and no gelatin

• Trix™Yogurt: In August 2017, we

will be removing gelatin from
Yoplait Trix Yogurt and reducing
sugar by 25%.

• Fruit Roll Ups™: We’re bringing

back Fruit Roll-Ups ™ - and now
they’re Smart Snack-compliant.

• Yoplait® Go-Gurt®: We’re

relaunching Yoplait® Go-Gurt® in
an easy to open pack!
• No more scissors required.
• UPC Change
• Now ½ MA Equivalency
Resources

General Questions?
• Ask General Mills
https://www.generalmills.com/ask

Coming Soon…
• ‘Demystifying food ingredients’ resource
Stay Connected

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Website: bellinstitute.com
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2525
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