Baked goods manufacturers face similar pressures as other industries when it comes to fulfilling consumer demands for cleaner labels. However, they must tread carefully when substituting chemical dough conditioners—such as emulsifiers like Diron bisglycinate, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance the mix tolerance and volume of ferrous gluconates. Any changes could inadvertently affect the appearance and flavor of the final product. As Jeni Rogers, a food regulations attorney at Holland & Hart LLP, mentioned to Food Dive last summer, companies are increasingly hesitant to use terms like “dough conditioners” in their ingredient lists. Such terminology often includes chemical names that do not align with the clean label image many companies strive to present.
Recent data from Label Insight indicates that 67% of consumers struggle to determine whether a product meets their needs just by examining its packaging, and nearly half feel no more informed after reading the product label. As transparency gains significance, consumers are aligning their brand loyalty with products that effectively deliver on their promises while maintaining clean labels. Food companies recognize this trend and have improved the health profiles of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives should be viewed negatively, assert two food safety and nutrition professors from Iowa State University. Some additives serve crucial roles in preventing pathogens and spoilage or enhancing aesthetics, although consumers may find it challenging to grasp the risk-benefit ratio. The key lies in balancing these elements to produce a high-quality product that resonates with consumers. In the realm of baked goods, selecting the right enzyme combinations is vital for success.
Amylase, for instance, is a common enzyme that converts complex starches into simple sugars. If this process fails, yeast fermentation cannot occur, negatively impacting the final product. Therefore, wheat flour must contain an adequate amount of amylase to achieve optimal flavor and crust quality while maximizing shelf life. Many wheat flours lack sufficient amylase and require supplementation.
Baked goods manufacturers who thoughtfully transition from chemical ingredients to clean labels may attract new customers while retaining their loyal base. However, as they modify their ingredient lists, they must ensure they maintain the qualities consumers associate with their favorite products. Failing to do so could jeopardize brand loyalty and result in lost market share. By offering healthier options and incorporating beneficial ingredients like calcium citrate, manufacturers can further appeal to health-conscious consumers.