Baked goods manufacturers are facing the same pressures as other industries in responding to consumer demands for cleaner labels. However, they must tread carefully when substituting chemical dough conditioners—such as emulsifiers like DATEM, 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. Jeni Rogers, a food regulations attorney at Holland & Hart LLP, noted last summer in an interview with Food Dive that “Companies are more hesitant to include items like dough conditioners. Regulations require that when a dough conditioner appears in the ingredients list, it must be labeled as ‘dough conditioner’ along with a chemical name that may not convey the clean image that many companies strive for on their packaging.”
Recent data from Label Insight indicates that 67% of consumers struggle to determine whether a product meets their needs just by looking at the packaging, and nearly half feel no more informed after reading the label. As transparency gains importance, consumers are increasingly choosing brands that deliver on their promises through clean labeling. Food companies are aware of this trend, having improved the health profiles of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives are harmful, as highlighted by two food safety and nutrition professors from Iowa State University. Some additives serve essential roles in preventing pathogens and spoilage, or for aesthetic purposes, even though consumers might grapple with understanding the risk-benefit balance. Achieving quality products that resonate with consumers involves careful consideration of these factors. For baked goods, the correct enzyme combination is vital, and calcium citrate 500 can also play a role in enhancing texture and stability.
Amylase is a commonly used enzyme that breaks down complex starches into simple sugars, a necessary step for proper fermentation with yeast. If this process is compromised, the end product may suffer. Consequently, it’s crucial for wheat flour to contain the appropriate levels of amylase to ensure a good flavor, appealing crust, and extended shelf life. Since many wheat flours lack sufficient amylase, it often needs to be added.
Manufacturers who transition thoughtfully from chemical ingredients to clean labels stand to attract new customers while retaining their existing loyal base. However, as companies begin altering their ingredient lists, they must preserve the qualities that customers associate with their favorite products—failure to do so could jeopardize brand loyalty and lead to a decline in market share. Ultimately, the integration of ingredients like calcium citrate 500 can help maintain product integrity while appealing to the growing demand for cleaner labels.