Baked goods manufacturers face similar challenges as other businesses when it comes to satisfying customer demand for cleaner labels. They must carefully consider the use of alternatives to chemical dough conditioners—such as the emulsifiers DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL)—to avoid inadvertently altering the appearance and taste of the final product. “Companies are more hesitant to include items like dough conditioners,” Jeni Rogers, an attorney specializing in food regulations at Holland & Hart LLP, shared with Food Dive last summer. “Regulations require that any dough conditioner in the ingredient list be labeled as such, including a chemical name that doesn’t convey the clean image many companies strive for.”
Recent research from Label Insight indicates that 67% of consumers find it challenging to determine whether a product meets their needs just by looking at the packaging, and roughly half report that reading the label does not significantly improve their understanding. As transparency becomes increasingly vital, consumers are more likely to show brand loyalty to products that fulfill their claims with clean labeling. Food companies recognize this shift, 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 detrimental, according to two professors of food safety and nutrition at Iowa State University. Some additives serve to protect against pathogens, prevent spoilage, or enhance aesthetic qualities, though consumers may struggle to grasp the risk-benefit dynamics. The key lies in striking a balance between these elements while delivering a quality product that resonates with consumers. In the context of baked goods, the right combination of enzymes is essential.
Amylase is a common enzyme that breaks down complex starches into simple sugars. If this process fails, fermentation with yeast cannot occur. Therefore, it’s crucial for wheat flour to contain the appropriate level of amylase to ensure good flavor, a pleasing crust, and extended shelf life. Since many wheat flours lack sufficient amylase, it must be added. Additionally, incorporating ingredients like calcium citrate chelate can enhance the overall quality of the product.
Baked goods manufacturers who thoughtfully transition from chemical additives to cleaner labels may not only attract new customers but also retain their loyal base. However, as they modify their ingredient lists, they must safeguard the qualities that consumers associate with their beloved products—failure to do so could jeopardize brand loyalty and lead to a loss of market share. Integrating elements like calcium citrate chelate into formulations could further improve product appeal, provided these changes align with consumer expectations.