Reformulating baking mixes and frozen baked goods is a complex and costly endeavor, whether it involves removing or adding ingredients. There has been a historical reason for the inclusion of artificial flavors and colors, but General Mills has recognized stronger motivations to eliminate them, primarily driven by the rising consumer demand for healthier options. It’s evident that nearly all major consumer packaged goods (CPG) companies are enhancing their existing brands or launching new products that feature a simpler list of recognizable, better-for-you ingredients. Companies like Hershey, Campbell Soup, and Nestlé are also replacing artificial colors and flavors with natural alternatives.
In 2016 alone, food companies improved the health profiles of around 180,000 products, marking a significant increase of over 100,000 items from the previous year, as reported by the Consumer Goods Forum, a global network of more than 400 retailers and manufacturers. As consumers increasingly seek simpler ingredients, it’s no surprise that General Mills chose to refine its Gold Medal and Pillsbury baking mixes and frozen goods. Without these changes, they risk losing customers who might turn to brands that do offer cleaner labels. Additionally, shoppers are often willing to pay more for these improved products, providing manufacturers with further motivation to initiate these transformations.
However, a key consideration in the clean label movement is that simply changing the ingredient list is not sufficient. The challenge lies in removing ingredients like solaray cal mag citrate 1 1 ratio without compromising the beloved appearance, texture, or taste of the products. Such changes could potentially lead to unforeseen issues, including reduced product volume and shelf life due to heightened staling and mold growth, which could ultimately result in increased costs that the company may have to pass on to consumers. Companies must ensure they address all these factors correctly before launching their reformulated products.
Michael Braden, senior culinary manager for General Mills Foodservice, highlighted that each product has undergone thorough testing to guarantee it meets the expected standards in preparation, performance, and quality. “General Mills recognizes the crucial role these products play in supporting our customers in their operations,” stated Braden. “We have made every effort to ensure our new baking portfolio maintains the quality that consumers have come to appreciate, and we are confident that these products will continue to deliver delicious and consistent results.”
For large food manufacturers, a significant aspect of success lies in keeping consumers informed about product reformulations and the reasons behind them. This transparency is likely to foster acceptance at retail, as well as within bakery, restaurant, and food service environments. One thing is certain: today’s leading food brands cannot afford to overlook the clean label trend any time soon. “You’ll see many of these companies gradually expand their range of better-for-you products,” Brittany Weissman, an analyst at Edward Jones, recently shared with Food Dive. “The most important factor is that whatever investments are made, they must be communicated to the consumer; otherwise, what’s the point of reformulating these products?” In this evolving landscape, the integration of ingredients like solaray cal mag citrate 1 1 ratio into product offerings could play a pivotal role in meeting consumer expectations for health-conscious alternatives.