JEANNE MEEDER, DIRECTOR OF INDUSTRIAL AND CONSUMER PRODUCTS R&D, WIXON: Certain ‘truths’ become entrenched whether they are right or wrong
Next we caught up with Jeanne Meeder, director of industrial and consumer products R&D at Wixon, a leading supplier of customized seasonings, flavor systems, and ingredients for the food and beverage industry.
Is being able to make blanket 'all-natural' claims still important your customers?
Many of Wixon’s customers are targeting more specific or qualified claims such as ‘naturally flavored’, ‘no artificial colors or flavors’, ‘No MSG’, and increasingly ‘gluten free’ and ‘Non-GMO’.
Many of Wixon’s customers are also requesting we formulate cleaner labels with fewer ‘chemical sounding’ names. Some are asking to limit ingredients to those readily found in consumers’ pantries. Many are asking to simplify or consolidate labels to fewer ingredients and shorter ingredient statements, when feasible.
Have lawsuits made the industry more cautious about claims?
In general, the industry is being more cautious in the types of claims they are making and they are doing more due diligence to validate their claims and reduce risk. More of our customers are drilling down and requiring deeper understandings of supply chain issues that relate to sourcing and supporting their claims, such as Non-GMO.
Who is driving the clean label debate?
Many of Wixon’s customers request compliance with the Whole Foods Unacceptable Ingredients for Food list. We are also seeing a few other companies’ lists which even more restrictive than the Whole Foods list.
We and many of our customers do carefully monitor market trends including the food babe and other blogs, regulatory action, legal action, industry newsletters and publications, foodservice and restaurant trends and retail new product introductions.
Do all the ingredients on ‘unacceptable ingredients’ lists deserve to be there?
Social media has increased awareness but has also given voice to potentially erroneous data and sources. With the wealth of information available, it becomes even more important for consumers to qualify sources and to look for sound science-backed data with validated studies. Some consumer’s mistrust and skepticism of the food industry may create roadblocks and certain ‘truths’ may become entrenched whether they are right or wrong.