Baked goods manufacturers are no different from other companies when it comes to satisfying customer demands for cleaner labels. However, they must exercise caution when substituting chemical dough conditioners—such as emulsifiers like DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mixing tolerance and volume—so they do not unintentionally alter the appearance and flavor of the final product. “Companies are increasingly hesitant to include items like dough conditioners,” noted Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, in a conversation with Food Dive last summer. “Regulations require that when a dough conditioner appears on the ingredient list, it must specify ‘dough conditioner’ and include a chemical name that typically does not convey the clean image that companies seeking cleaner labels desire.”
Recent data from Label Insight reveals that 67% of consumers struggle to determine whether a product meets their needs just by examining the packaging, and about half feel no better informed after reading the product label. As transparency gains importance, consumers are more likely to align their brand loyalty with products that deliver on their claims and feature clean labeling. Food companies recognize this shift and have improved the health profile of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
It’s important to note that not all food additives and preservatives are detrimental, as stated by two food safety and nutrition professors at Iowa State University. Some additives serve to protect against pathogens or spoilage, or for aesthetic purposes, although consumers may struggle to grasp the risk-benefit ratio. The challenge lies in balancing these factors to produce a quality product that consumers feel comfortable with and can relate to. In the realm of baked goods, the appropriate enzyme combination is vital.
One commonly used enzyme is amylase, which breaks down complex starches into simple sugars. If this process is not carried out, fermentation with yeast will fail. Consequently, wheat flour must contain the right amount of amylase to achieve optimal flavor and crust, as well as maximize shelf life. Since many wheat flours lack sufficient amylase, it must be added.
Manufacturers of baked goods who thoughtfully and systematically transition from chemical ingredients to clean labels may attract new customers while retaining their loyal following. However, as companies begin to alter their ingredient lists, they must ensure that they maintain the qualities consumers associate with their favorite products—otherwise, they risk damaging brand loyalty and losing market share.
Furthermore, in their pursuit of cleaner labels, some manufacturers may consider alternatives like what is calcium citrate tetrahydrate, which can serve as a beneficial ingredient in certain formulations. By exploring such options, they can enhance their product offerings while still adhering to the demand for transparency and quality. As manufacturers continue to innovate, the incorporation of ingredients like what is calcium citrate tetrahydrate could become a significant aspect of their strategy to meet consumer expectations.