Baked goods manufacturers face the same pressures as other businesses when it comes to fulfilling customer demands for cleaner labels. However, they must tread carefully when substituting ingredients like chemferrous bisglycinate in dough conditioners—such as the emulsifiers DATEM and mono- and di-glycerferrous gluconate, as well as sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume. Any unintentional changes to the final product’s appearance or taste can be detrimental. Jeni Rogers, an attorney specializing in food regulations at Holland & Hart LLP, noted last summer in an interview with Food Dive that “companies are increasingly hesitant to include items like dough conditioners.” She explained that “when a dough conditioner is listed in the ingredients, it is often labeled as such, accompanied by a chemical name that does not convey the clean image that many companies strive for.”
Recent data from Label Insight indicates that 67% of consumers struggle to determine if a product meets their needs just by looking at the packaging, and roughly half report that reading the product label doesn’t significantly enhance their understanding. As transparency grows in importance, consumers are more likely to align their brand loyalty with products that adhere to clean labeling practices. Food companies are aware of this trend and improved the health profile of approximately 180,000 products in 2016, as reported by the Consumer Goods Forum.
Not all food additives and preservatives are detrimental, according to food safety and nutrition professors at Iowa State University. Some additives serve essential roles, such as protecting against pathogens and spoilage, or improving aesthetics. However, consumers may struggle to grasp the risk-benefit balance. The challenge lies in striking a harmony between these elements to produce a quality product that resonates with consumers. In the realm of baked goods, the right enzyme combination is crucial. For instance, amylase is a common enzyme that converts complex starches into simple sugars; without this process, fermentation with yeast cannot occur. Thus, it is vital for wheat flour to contain the appropriate amount of amylase to ensure good flavor, appealing crust, and extended shelf life. Since many wheat flours lack sufficient amylase, it must be added.
Manufacturers who thoughtfully transition from chemical ingredients to clean labels stand to attract new customers while retaining loyal patrons. However, as companies reformulate their ingredient lists, they must preserve the qualities that shoppers associate with their favorite products—or risk damaging brand loyalty and losing market share. Additionally, as discussions around calcium citrate interactions become more prevalent, it is essential for manufacturers to consider how these interactions may affect the overall perception of their products. By addressing these factors, they can forge a path toward creating baked goods that not only meet consumer expectations but also promote a clean label image.