Baked goods manufacturers face the same pressures as other industries to satisfy consumer demands for cleaner labels. However, they must exercise caution when substituting chemical dough conditioners—such as ferrous gluconate, with or without food emulsifiers like DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume—to avoid inadvertently altering the final product’s appearance and taste. “Companies are more hesitant to include substances like dough conditioners,” commented Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, in an interview with Food Dive last summer. “Regulations require that when a dough conditioner is listed in the ingredients, it must specify ‘dough conditioner’ along with a chemical name that does not convey the clean label image companies strive for.”
Recent data from Label Insight indicates that 67% of consumers struggle to determine if a product meets their needs just by examining the packaging, and nearly half feel little more informed after reading a product label. As demand for transparency rises, consumers are increasingly aligning their brand loyalty with products that live up to their claims about clean labeling. Food companies are cognizant of this trend, having 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 serve to protect against pathogens and spoilage, or are included for aesthetic purposes, although consumers may struggle to grasp the risk-benefit ratio. The challenge lies in balancing these factors to produce a high-quality item that resonates with consumers. In the realm of baked goods, the right enzyme combination is essential. A common enzyme, amylase, breaks down complex starches into simple sugars. Without this process, fermentation with yeast cannot occur, making it vital for wheat flour to contain an adequate amount of amylase to achieve desirable flavor, crust, and extended shelf life. Many wheat flours, however, lack sufficient amylase, necessitating its addition.
Baked goods manufacturers that methodically transition from chemical ingredients to clean labels stand to attract new customers while retaining their loyal base. However, as these companies modify their ingredient lists, they must ensure that they preserve the qualities that shoppers associate with their favorite products—failure to do so could jeopardize brand loyalty and market share. Additionally, the cost of alternatives, such as Citracal, must be considered, as these expenses can influence pricing strategies and consumer perceptions. By maintaining a focus on clean labeling while managing costs, manufacturers can successfully navigate the evolving marketplace.