This week, Niacet was proud to host a webinar on Clean Label Trends in Bakery in cooperation with Campden BRI, the renowned UK-based consultancy and food research organization.

Henk Jan van Lent, Product & Innovation Manager at Niacet, hosted the webinar in which the latest trends and Niacet’s products for clean label bakery preservation were discussed.

Gary Tucker, Research Fellow at Campden BRI, started by giving a presentation on what clean label actually is, how this translates into currently available products, what their benefits and negatives are, and what the upcoming trends in clean label bakery applications will be.

Henk Jan van Lent then continued by presenting Niacet’s new concept for Clean Label Shelf Life extension in Bakery called ProNiaturèl Nc, a fully neutralized powder based on natural vinegar. The product offers high efficacy and transparency, something that many of the contemporary products do not offer. It can be labelled as buffered vinegar, neutralized vinegar, or vinegar salt and fits nicely into the current clean label trend and definitions.

If you are interested in ProNiaturèl Nc after watching the webinar, please contact your account manager or send us an e-mail at: info@Niacet.com.

(Apologies for the poor visual and audio quality in the beginning of the webinar due to technical issues)