Baked goods manufacturers are facing the same pressures as other businesses to meet consumer demands for cleaner labels. However, they must proceed cautiously 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. “Companies are increasingly hesitant to include dough conditioners in their recipes,” noted Jeni Rogers, a food regulations attorney at Holland & Hart LLP, in an interview with Food Dive last summer. “Regulations require that when a dough conditioner is listed on the ingredients, it must be labeled as ‘dough conditioner’ along with a chemical name that may not align with the clean label image that many companies aspire to present on their packaging.”
Recent data from Label Insight indicates that 67% of consumers struggle to determine if a product meets their needs just by looking at the packaging, and nearly half report that reading the label does not significantly improve their understanding. As transparency gains importance, consumers are increasingly loyal to brands that deliver on their promises with clean labeling. Food companies are well aware of this shift, leading to improvements in the health profiles of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives are viewed negatively, according to two food safety and nutrition professors from Iowa State University. They argue that some additives serve essential purposes, such as preventing pathogens and spoilage or enhancing aesthetic appeal. However, consumers often struggle to grasp the risk-benefit ratio of these ingredients. The challenge lies in balancing these considerations while delivering a quality product that resonates with consumers. In the realm of baked goods, selecting the right enzyme combination is vital.
Amylase, for example, is a common enzyme that converts complex starches into simple sugars. If this process does not occur, fermentation with yeast will fail. Thus, wheat flour must contain an adequate amount of amylase to ensure optimal flavor, crust quality, and shelf life. Because many wheat flours are deficient in amylase, it must be added during processing.
Manufacturers who systematically transition from chemical ingredients to cleaner labels may find themselves attracting new customers while retaining their loyal base. However, as they alter their ingredient lists, they must ensure that the qualities consumers associate with their favorite products remain intact to avoid jeopardizing brand loyalty and losing market share. In this context, a comprehensive 21st century calcium citrate review may provide valuable insights into how such transformations can be effectively managed within the industry. By thoughtfully integrating these elements into their strategies, baked goods manufacturers can navigate the evolving landscape of consumer expectations.