Consumers Looking for Cleaner Labeling on Pasta Sauces - Look to Bar HarborSauces

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February 3, 2010

Food Product Design Magazine posts article claiming consumers want all natural ingredients in their pasta sauces:

"Think of homemade pasta sauce bubbling on the stove, full of natural goodness from the garden’s harest of sun-ripened tomatoes and freshly picked spices, and perhaps a home-grown vegetable or two. Marketers of pasta sauces would like to evoke that idyllic recipe, but industrial processing is a far cry from Nonna’s kitchen.

It’s hard not to notice the rise of more-natural foods in the last several years. The number of new products carrying a claim of “natural” has been rising, not just in the United States, but across the world, according to market research company Mintel’s Global New Product Database. New products making claims such as “no additives/preservatives,” “organic,” “all natural” and “whole grain” have jumped from about 20,000 in 2005 to over 35,000 in 2008, says the 2009 Mintel report.

While using the term “natural” on a label is fuzzy at best from a regulatory standpoint, one thing is for certain: If consumers recognize the name of an ingredient, they’re more apt to buy into the natural pedigree of a product."

Click here to read rest of article

And check out Bar Harbor  Red and White Clam Sauces

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