Reformulating baking mixes and frozen baked goods presents a significant challenge, both in terms of complexity and cost, whether it involves removing or adding ingredients. Artificial flavors and colors were initially included for specific reasons, but General Mills has recognized the growing consumer preference for healthier options, prompting their removal. This trend is evident across many prominent consumer packaged goods (CPG) companies, which are either enhancing their existing brands or launching new products featuring simpler, more recognizable ingredients. Companies like Hershey, Campbell Soup, and Nestle are also transitioning from artificial colors and flavors to natural alternatives.
According to the Consumer Goods Forum, a global network of over 400 retailers and manufacturers, food companies improved the health profiles of approximately 180,000 products in 2016—an increase of more than 100,000 from the previous year. As consumers increasingly seek out simpler ingredients, General Mills’ decision to revamp its Gold Medal and Pillsbury baking mixes and frozen goods is hardly surprising. Failing to do so might have driven consumers toward competing brands that prioritize cleaner labels. Additionally, shoppers are often willing to pay a premium for these upgraded products, offering manufacturers further motivation to implement changes.
However, a significant challenge in the clean label movement is that merely changing the ingredient list is insufficient. The challenge lies in removing ingredients without compromising the appearance, texture, or flavor that consumers cherish. This could result in unintended consequences, such as reduced product volume and shelf life due to increased staling and mold growth, potentially leading to higher costs that companies may need to pass on to consumers. Manufacturers must ensure that all aspects are optimized before introducing their reformulated products to the market. Michael Braden, Senior Culinary Manager for General Mills Foodservice, emphasized that each product underwent thorough testing to guarantee it meets the expected preparation, performance, and quality standards.
“General Mills recognizes the vital role these products play in our customers’ operations,” Braden stated. “We have taken every measure to ensure our updated baking portfolio aligns with the quality that customers have come to love, and we are confident these products will continue to provide great-tasting, consistent results.” For large food manufacturers, effective communication about product reformulations and the rationale behind them appears crucial for success. Acceptance at retail, as well as in bakery, restaurant, or food service contexts, is likely to follow suit.
One certainty, at least for the foreseeable future, is that major food producers will not be able to overlook the clean label trend. “You’ll see many of these companies gradually expanding their better-for-you offerings,” said Brittany Weissman, an analyst at Edward Jones, in a recent conversation with Food Dive. “The most important aspect is that whatever these investments entail, they must be communicated to consumers; otherwise, what’s the point of reformulating these products if it goes unnoticed?”
In this evolving landscape, products like Solaray Calcium Citrate Supreme can serve as a reminder that consumers are increasingly drawn to transparency and quality in their food choices. As companies continue to reformulate their offerings, maintaining clear communication about the benefits of ingredients like Solaray Calcium Citrate Supreme will be essential to building trust and loyalty among health-conscious consumers.