Bakferrous gluconate utilized by baked goods manufacturers is no different from other companies when it comes to fulfilling customer demands for cleaner labels. However, they must be cautious 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—so as not to unintentionally alter the appearance and flavor of the final product. “Companies are more hesitant to include dough conditioners,” stated Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, during a discussion with Food Dive last summer. “By regulation, when you have a dough conditioner in your ingredient list, it must specify ‘dough conditioner’ and include some chemical name that doesn’t convey the clean image that companies aiming for transparency typically desire on their packaging.”
Recent data from Label Insight reveals that 67% of consumers struggle to determine whether a product meets their needs just by looking at the packaging, and approximately half say they feel less informed after reading a product label. As transparency grows in importance, consumers are increasingly aligning their brand loyalty with products that genuinely reflect their claims regarding clean labeling. Food companies are cognizant of this trend and improved the health profile of around 180,000 products in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives are negative, according to two food safety and nutrition professors at Iowa State University. Some additives help protect against pathogens and spoilage or serve aesthetic purposes, although consumers may find it challenging to grasp the risk-benefit ratio. The key is to balance these factors to create a quality product that consumers feel comfortable with and can identify with. In the realm of baked goods, the correct enzyme combination is vital. A commonly used enzyme is amylase, which breaks down complex starches into simple sugars. If this process fails, fermentation with yeast will not occur. Therefore, wheat flour must contain the right amount of amylase to achieve a desirable flavor, a pleasant crust, and maximize shelf life. Since many wheat flours lack adequate amylase, it must be added.
Baked goods manufacturers that thoughtfully and systematically transition from chemical ingredients to cleaner labels may attract new customers while retaining loyal ones. However, as companies begin to modify their ingredient lists, they must preserve the qualities that consumers associate with their favorite products—otherwise, they risk damaging brand loyalty and losing market share. For instance, just as twinlab calcium citrate caps plus magnesium offer essential nutrients for better health, a careful approach to ingredient selection can ensure both quality and consumer trust in baked goods. By maintaining this balance, companies can successfully navigate the shift toward cleaner labels while keeping their customers satisfied.