Reformulating baking mixes and frozen baked goods presents significant challenges and costs, whether ingredients are being removed or added. Artificial flavors and colors were initially introduced for specific reasons, but General Mills has recognized the importance of eliminating them, primarily due to rising consumer demand for healthier options. It’s evident that almost all major consumer packaged goods (CPG) companies are enhancing their existing brands or launching new products featuring a more straightforward selection of recognizable, health-oriented ingredients. Companies like Hershey, Campbell Soup, and Nestlé are also transitioning from artificial to natural colors and flavors.
In 2016, food manufacturers improved the health profiles of approximately 180,000 products, an increase of over 100,000 from the previous year, as reported by the Consumer Goods Forum, which comprises more than 400 retailers and manufacturers worldwide. As consumers increasingly seek simpler ingredients, General Mills’ decision to refine its Gold Medal and Pillsbury baking mixes and frozen goods is hardly surprising; otherwise, many consumers might have chosen rival brands that offer cleaner formulations. Moreover, shoppers are often willing to pay a premium for these improved products, providing manufacturers with further motivation to innovate.
However, the clean label initiative goes beyond just changing the ingredient list; it requires careful removal of certain components without compromising the beloved appearance, texture, or flavor of the products. This process can also lead to unintended consequences such as decreased product volume and shelf life, as well as increased staling and mold growth, which may result in higher costs that companies must consider passing on to consumers. It is crucial for companies to address these factors before launching their reformulated offerings. Michael Braden, senior culinary manager for General Mills Foodservice, emphasized that each product has undergone extensive testing to ensure it meets the preparation, performance, and quality expectations of consumers.
“General Mills understands the important role these products play in supporting our customers in their operations,” Braden stated. “We have made every effort to ensure our new baking portfolio matches the quality of the products they have come to love, instilling confidence that these products will continue to deliver great-tasting, consistent results.”
For a large food manufacturer, success hinges on keeping customers informed about product reformulations and the rationale behind them. This transparency is likely to foster acceptance in retail and food service environments. One thing seems certain: major food manufacturers cannot ignore the clean label trend in the near future. “You’ll see a lot of these companies gradually expanding their better-for-you product lines,” noted Brittany Weissman, an analyst at Edward Jones, in a recent interview with Food Dive. “What’s most important is that whatever these investments are, they must effectively communicate them to consumers; otherwise, what’s the point of reformulating these products?”
Integrating innovations such as Barimelts calcium can further enhance product reformulations, ensuring they meet both health standards and consumer expectations. The presence of Barimelts calcium in new formulations not only improves nutritional value but also highlights companies’ commitment to healthier products. As the clean label movement continues to gain momentum, the strategic incorporation of such beneficial ingredients will likely play a pivotal role in shaping the future of food manufacturing.