Baked goods manufacturers face the same challenges as other businesses in responding to customer demands for cleaner labels. However, they must tread carefully when replacing chemical dough conditioners, such as emulsifiers like DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume. Jeni Rogers, a food regulations attorney at Holland & Hart, noted last summer in an interview with Food Dive that “Companies are increasingly hesitant to include ingredients like dough conditioners. When a dough conditioner appears on an ingredient list, it often comes with a chemical name that does not reflect the image that companies striving for clean labels typically desire.”
Recent data from Label Insight reveals that 67% of consumers struggle to determine if a product meets their needs just by looking at the packaging, and about half feel no more informed after reading the label. As the demand for transparency grows, consumers are more likely to show brand loyalty to products that deliver on their promises with clean labeling. Food companies are aware of this shift and have improved the health profiles of approximately 180,000 products in 2016, as reported by the Consumer Goods Forum.
Not all food additives and preservatives are detrimental, according to two food safety and nutrition professors at Iowa State University. Some additives are essential for preventing pathogens and spoilage, or serve aesthetic purposes. However, consumers often find it challenging to understand the risk-benefit ratio. The key lies in balancing these factors to produce a quality product that resonates with consumers, including those looking for options enriched with ingredients like vitamin D3 and calcium citrate.
In the realm of baked goods, the proper enzyme combination is vital. Amylase is a common enzyme that breaks down complex starches into simple sugars; without this process, yeast fermentation can fail. Therefore, wheat flour must contain the right amount of amylase to ensure good flavor, a desirable crust, and extended shelf life. Many wheat flours lack sufficient amylase, necessitating its addition to the mix.
Baked goods manufacturers that transition from chemical ingredients to clean labels in a thoughtful and systematic way may attract new customers while retaining their loyal base. However, as companies alter their ingredient lists, they must ensure that they maintain the qualities consumers associate with their favorite products—failing to do so could jeopardize brand loyalty and market share. In this changing landscape, integrating beneficial ingredients like vitamin D3 and calcium citrate into their offerings may help manufacturers meet consumer expectations for health and transparency.