Baked goods manufacturers face the same pressures as other companies when it comes to fulfilling consumer demands for cleaner labels. However, they must tread carefully when replacing chemical dough conditioners, such as emulsifiers like DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume. Altering these ingredients could unintentionally affect the appearance and flavor of the final product. Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, emphasized to Food Dive last summer that companies are increasingly hesitant to include dough conditioners. “When a dough conditioner is listed in the ingredients, it will typically specify ‘dough conditioner’ along with a chemical name that doesn’t align with the clean image brands strive for,” she stated.
Recent data from Label Insight reveals that 67% of consumers struggle to determine if a product meets their needs based solely on packaging, and nearly half feel no more informed after reading the label. As transparency becomes paramount, consumers are aligning their brand loyalty with products that deliver on their promises through clean labeling. Food companies are aware of this trend, having improved the health profile of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Experts at Iowa State University assert that not all food additives and preservatives are detrimental. Some additives serve crucial roles in preventing spoilage and pathogens or enhancing aesthetics, though consumers may find it challenging to weigh the risks and benefits. The key is to strike a balance and produce a quality product that resonates with consumers. For baked goods, finding the right enzyme combination is essential.
Amylase, a common enzyme, breaks down complex starches into simple sugars, which is vital for successful fermentation with yeast. If this process doesn’t occur, the quality of the baked goods is compromised. Hence, wheat flour must contain adequate amylase to ensure good flavor, a desirable crust, and extended shelf life. Many wheat flours, however, lack sufficient amylase, necessitating its addition.
Manufacturers who thoughtfully transition from chemical ingredients to cleaner labels may not only attract new customers but also retain their loyal base. However, as they adjust their ingredient lists, it is crucial to maintain the qualities that consumers associate with their favorite products—failure to do so risks damaging brand loyalty and losing market share. For instance, brands like Kirkland Signature, known for their calcium citrate 500mg, could leverage this shift towards transparency by highlighting the clean label of their products, ensuring that consumers feel confident in their choices. By focusing on quality and transparency, these manufacturers can enhance their appeal and strengthen consumer trust in their offerings.