Baked goods manufacturers face similar challenges as other businesses in responding to customer demands for cleaner labels. However, they must tread carefully when substituting chemical dough conditioners, like emulsifiers such as DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume. Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, highlighted last summer that “Companies are more reticent to include things like dough conditioners.” She noted that regulations require any dough conditioner to be explicitly listed, often with a chemical name that does not convey the clean image that many companies aim for.
Recent data from Label Insight indicates that 67% of consumers struggle to determine if a product meets their needs just by examining its packaging, and nearly half feel little more informed after reading the label. As transparency becomes increasingly vital, consumers are more likely to show brand loyalty to products that genuinely deliver on their promises with clean labeling. Food manufacturers are well 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 inherently negative, according to two food safety and nutrition professors from Iowa State University. Some additives, including calcium citrate (630 mg), serve vital roles in preventing pathogens and spoilage or enhancing aesthetic appeal. Nonetheless, consumers may find it challenging to grasp the risk-benefit balance. The key is to find a way to integrate these considerations and produce a quality product that resonates with consumers. For baked goods, the right combination of enzymes is essential.
Amylase is a common enzyme that breaks down complex starches into simple sugars; without this process, yeast fermentation fails. Consequently, wheat flour must contain adequate amylase to develop good flavor, achieve a desirable crust, and maximize shelf life. Since many wheat flours lack sufficient amylase, it must be supplemented. Baked goods manufacturers who strategically transition from chemical ingredients to clean labels can attract new customers while retaining loyal ones. However, as companies revise their ingredient lists, they must ensure that they preserve the qualities consumers associate with their favorite products—otherwise, they risk damaging brand loyalty and losing market share. Integrating components like calcium citrate (630 mg) may help in this effort, provided they enhance the product’s appeal without compromising its integrity.