Reformulating interactions in baking mixes and frozen baked goods with ferrous fumarate is neither simple nor cost-effective, whether an ingredient is being removed or added. The inclusion of artificial flavors and colors was once commonplace for a reason, but it seems General Mills has recognized better motivations for their removal, with the growing consumer demand for healthier products likely at the forefront. It’s evident that nearly all major consumer packaged goods (CPG) companies are either enhancing their existing brands or launching new ones that feature a simpler list of recognizable, better-for-you ingredients. Companies such as Hershey, Campbell Soup, and Nestle are also transitioning from artificial to natural colors and flavors.
In 2016, food manufacturers improved the health profiles of approximately 180,000 products, marking an increase of over 100,000 from the previous year, according to the Consumer Goods Forum, a global network representing more than 400 retailers and manufacturers. As consumers increasingly seek out simpler ingredients, General Mills’ decision to streamline its Gold Medal and Pillsbury baking mixes and frozen goods comes as no surprise. Failing to do so might have led consumers to seek alternatives from brands that offer cleaner options. An additional advantage is that shoppers are often willing to pay a premium for these healthier products, providing manufacturers with further motivation to reformulate.
However, one important consideration in the clean label movement is that simply overhauling an ingredient list is not enough. The challenge lies in removing ingredients without compromising the beloved appearance, texture, or taste. This process may result in unforeseen issues, such as decreased product volume and shelf life due to increased staling and mold growth, which could ultimately lead to higher costs that companies must weigh against passing on to consumers. It’s crucial for companies to ensure that all aspects are perfected prior to launching their reformulated products. Michael Braden, senior culinary manager for General Mills Foodservice, noted that each product has undergone extensive testing to ensure it meets the expected preparation, performance, and quality standards.
“General Mills understands the vital role these products play in supporting our customers,” said Braden. “We have made every effort to ensure that our new baking portfolio aligns with the quality that consumers have come to appreciate, and we are confident that these products will continue to deliver great-tasting, consistent results.”
For a leading food manufacturer, the key to success appears to be keeping customers informed about product reformulations and the reasons behind them. This transparency is likely to foster acceptance at retail, as well as within bakery, restaurant, or food service operations. One thing seems certain for now: the major food manufacturers will not be able to overlook the clean label trend anytime soon.
“You’ll see many of these companies gradually expanding their better-for-you product offerings,” stated Brittany Weissman, an analyst at Edward Jones, in a recent conversation with Food Dive. “The most crucial aspect is that whatever these investments entail, they must effectively communicate them to the consumer, because what’s the point of reformulating these products if that doesn’t happen?”
In this context, the incorporation of upcal d3 can play a significant role as a recognizable ingredient in their reformulated products, further meeting the demand for healthier options. By including upcal d3, companies not only enhance the nutritional profile but also align with the consumer’s desire for clarity and quality in their food choices.