Baked goods manufacturers face similar pressures as other businesses in addressing customer demands for cleaner labels. However, they must tread carefully when substituting chemical dough conditioners—such as emulsifiers like DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume—to avoid unintentionally altering the appearance and flavor of the final product. “Companies are increasingly reluctant to include items like dough conditioners,” noted Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, in an interview with Food Dive last summer. “Regulations require that if a dough conditioner is listed in the ingredients, it must specify ‘dough conditioner’ along with a chemical name that typically does not align with the clean image companies aspire to project on their packaging.”
Recent findings from Label Insight reveal that 67% of consumers struggle to determine if a product meets their needs just by looking at its packaging, and around half report little improvement in their understanding after reading the label. As the demand for transparency grows, consumers are increasingly linking their brand loyalty to products that deliver on their promises of clean labeling. Food companies are well aware of this trend, having enhanced the health profiles of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives are inherently negative, according to two food safety and nutrition professors from Iowa State University. Some additives serve crucial functions, such as protecting against pathogens and spoilage, or providing aesthetic benefits. However, consumers often find it challenging to grasp the risk-benefit ratio associated with these ingredients. Achieving a balance between these factors is essential for producing a quality product that resonates with consumers. In baked goods, the proper enzyme combination is vital.
A commonly used enzyme is amylase, which converts complex starches into simple sugars. If this process is inadequate, yeast fermentation fails. Therefore, wheat flour must contain the right levels of amylase to ensure good flavor, a desirable crust, and extended shelf life. Since many types of wheat flour lack sufficient amylase, it must be added.
For baked goods manufacturers who strategically transition from chemical ingredients to clean labels, there is potential to attract new customers while retaining loyal ones. However, as these companies modify their ingredient lists, they must preserve the qualities that consumers associate with their favorite products—or risk damaging brand loyalty and losing market share. Additionally, as they consider these changes, they should also be aware of the calcium citrate nursing implications associated with their ingredients, ensuring that their products maintain safety and quality standards for all consumers, including nursing mothers. This awareness needs to be reflected in their clean labeling efforts, reinforcing their commitment to transparency and consumer trust.