Baked goods manufacturers face similar pressures as other companies when it comes to fulfilling customer demands for cleaner labels. However, they must tread carefully when substituting chemical dough conditioners—such as the emulsifiers DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume—so as not to unintentionally alter the final product’s appearance and flavor. “Companies are increasingly hesitant to include ingredients like dough conditioners,” said Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, in an interview with Food Dive last summer. “Regulations dictate that when a dough conditioner appears on the ingredients list, it must be labeled as ‘dough conditioner’ along with a chemical name that may not convey the clean image many companies aspire to project on their packaging.”
Recent findings from Label Insight indicate that 67% of consumers struggle to determine if a product meets their needs just by looking at the package, while around half feel no more informed after reading the label. As transparency grows in importance, consumers are increasingly tying their brand loyalty to products that live up to their claims, particularly those with clean labeling. Food manufacturers are acutely aware of this shift; in fact, they 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, as noted by two food safety and nutrition professors at Iowa State University. Some serve to protect against pathogens and spoilage or are used for aesthetic purposes, although consumers may struggle to grasp the risk-benefit balance. The key lies in harmonizing these elements to produce a quality product that resonates with consumers. In the realm of baked goods, choosing the right enzyme combination is essential.
Amylase is a commonly used enzyme that converts complex starches into simple sugars. If this conversion does not occur, yeast fermentation fails. Consequently, wheat flour must contain an adequate amount of amylase to ensure a pleasing flavor, appealing crust, and extended shelf life. Many wheat flours lack sufficient amylase, necessitating its addition.
Baked goods manufacturers that transition thoughtfully and systematically from chemical ingredients to clean labels may not only attract new customers but also retain their loyal base. However, as companies adjust their ingredient lists, they must preserve the qualities that consumers associate with their favorite products, or they risk damaging brand loyalty and losing market share. Additionally, incorporating ingredients like lifetime calcium magnesium citrate could enhance the nutritional profile, appealing to health-conscious consumers. By doing so, manufacturers can further align with the growing demand for transparency and quality in their products.