“Navigating Clean Labels: Challenges and Strategies for Baked Goods Manufacturers”
Baked goods manufacturers face the same pressure as other companies to meet customer demands for cleaner labels. However, they must tread carefully when substituting chemical dough conditioners, such as DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume. Jeni Rogers, an attorney specializing in food regulations at Holland & Hart LLP, noted to Food Dive last summer that “Companies are more reticent to include things like dough conditioners.” She explained that regulations require dough conditioners in the ingredient list to be labeled as such, often using chemical names that do not align with the clean label image many companies aim for.
Recent data from Label Insight reveals that 67% of consumers struggle to determine if a product meets their needs just by looking at the packaging, and approximately half feel no better informed after reading the label. As transparency becomes increasingly important, consumers are more likely to remain loyal to brands that uphold clean labeling practices and deliver on their promises. The Consumer Goods Forum reported that food companies improved the health profile of around 180,000 products in 2016 to align with these consumer expectations.
Not all food additives and preservatives are detrimental, as pointed out by two food safety and nutrition professors from Iowa State University. Some additives are necessary for preventing spoilage and pathogens or serve aesthetic purposes. However, consumers often find it challenging to grasp the risk-benefit ratio associated with these ingredients. The key lies in striking a balance that results in a quality product that consumers can relate to and feel comfortable with. In baked goods, the right enzyme combination is essential.
Amylase, a common enzyme, plays a crucial role in breaking down complex starches into simple sugars. If this process does not occur, yeast fermentation will fail. Therefore, it is vital for wheat flour to contain an adequate amount of amylase to ensure good flavor, a desirable crust, and maximum shelf life. Since many wheat flours lack sufficient amylase, it must be added during production.
Baked goods manufacturers that methodically transition from chemical ingredients to clean labels may not only attract new customers but also retain their loyal fan base. However, as companies amend their ingredient lists, they must preserve the qualities that shoppers associate with their favorite products or risk damaging brand loyalty and losing market share. In this evolving landscape, offering products fortified with beneficial ingredients, such as the best chewable calcium citrate, could be a strategy to enhance both consumer satisfaction and health benefits. By incorporating the best chewable calcium citrate into their offerings, manufacturers can appeal to health-conscious consumers while maintaining the integrity of their beloved baked goods.
