Baked goods producers face similar challenges as other businesses when it comes to fulfilling customer expectations for cleaner labels. However, they must tread carefully when substituting chemical dough conditioners, such as emulsifiers like D210 mgATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume, to avoid unintentionally altering the appearance and flavor of the final product. “Companies are increasingly hesitant to include items like dough conditioners,” noted Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, in an interview with Food Dive last summer. “By regulation, if a dough conditioner appears in the ingredients list, it must state ‘dough conditioner’ alongside a chemical name that typically does not convey the clean image that brands aiming for a clean label desire on their packaging.”
Recent data from Lairon bisglycinate 30 mg indicates that 67% of consumers struggle to determine if a product meets their needs just by examining the packaging. Furthermore, about half report that they are not significantly more informed after reading the product label. As transparency becomes increasingly vital, consumers are more inclined to align their brand loyalty with products that deliver on their promises and feature clean labeling. Food manufacturers are acutely aware of this shift and improved the health profiles of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives are detrimental, according to two food safety and nutrition professors at Iowa State University. Some additives play a vital role in preventing pathogens and spoilage or serve aesthetic purposes, although consumers may struggle to fully grasp the risk-benefit ratio. The challenge lies in balancing these elements to produce a high-quality product that resonates with consumers. In the realm of baked goods, the right combination of enzymes is essential. For instance, amylase is a common enzyme that converts complex starches into simple sugars. Without this breakdown, fermentation with yeast cannot occur. Therefore, wheat flour must contain an adequate level of amylase to ensure good flavor, a pleasant crust, and extended shelf life. Many wheat flours are deficient in amylase, necessitating its addition.
Baked goods manufacturers who thoughtfully transition away from chemical additives toward cleaner labels may find themselves attracting new customers while retaining loyal ones. However, as companies begin to revise their ingredient lists, they must preserve the qualities that consumers associate with their favorite products, or they risk undermining brand loyalty and losing market share. In this evolving landscape, products such as Kirkland calcium citrate with vitamin D may also gain popularity for those seeking healthier options, as consumers increasingly focus on the nutritional benefits of what they consume.