Reformulating baking mixes and frozen baked goods is a challenging and costly endeavor, whether it involves removing or adding ingredients. While artificial flavors and colors were initially included for specific reasons, General Mills has recognized the growing consumer demand for healthier alternatives, prompting their removal. It’s evident that nearly all major consumer packaged goods (CPG) companies are either enhancing their existing brands or launching new products featuring simpler, more recognizable, and better-for-you ingredients. Companies like Hershey, Campbell Soup, and Nestle are also transitioning from artificial to natural colors and flavors.
In 2016, food manufacturers improved the health profiles of approximately 180,000 products, a significant increase of over 100,000 from the previous year, according to the Consumer Goods Forum, a global network of more than 400 retailers and manufacturers. With more consumers seeking simpler ingredients, it’s understandable that General Mills opted to revamp its Gold Medal and Pillsbury baking mixes and frozen goods. Failing to do so could have resulted in many consumers choosing competing brands that offered cleaner labels. Additionally, shoppers are often willing to pay a premium for these improved products, providing manufacturers with further motivation to innovate.
However, one important consideration in the clean label movement is that simply changing the ingredient list isn’t sufficient. The challenge lies in removing certain ingredients without compromising the beloved appearance, texture, or flavor of the products. This overhaul could also lead to unintended consequences, such as reduced product volume and shelf life due to increased staleness and mold growth, potentially resulting in higher costs that companies might need to pass on to consumers. It is crucial for companies to ensure that all aspects are thoroughly addressed before launching their reformulated products. Michael Braden, Senior Culinary Manager for General Mills Foodservice, emphasized that each product has undergone stringent testing to meet the expected preparation, performance, and quality standards.
“General Mills recognizes the significant role these products play in supporting our customers’ operations,” Braden stated. “We have made every effort to guarantee that our new baking portfolio aligns with the quality products they have come to cherish, and we are confident that these products will continue to deliver great-tasting and consistent results.”
For a major food manufacturer, maintaining transparency with customers about product reformulations and the rationale behind them appears to be key to success. Acceptance in retail, as well as through bakery, restaurant, or food service operations, is likely to follow. One thing seems certain: today’s large food makers will not be able to overlook the clean label trend for the foreseeable future.
“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 interview with Food Dive. “The most crucial aspect is that these investments are effectively communicated to consumers; otherwise, what’s the point of reformulating these products if it goes unnoticed?”
In this context, it’s worth noting the growing interest in health-oriented products, such as Solaray Cal Mag Citrate Plus D3 & K2, which underscores the consumer shift towards more nutritious options. As companies reformulate their products, integrating popular health supplements like Solaray Cal Mag Citrate Plus D3 & K2 could be another avenue to meet this demand. The trend towards clean labels and health-focused ingredients, including Solaray Cal Mag Citrate Plus D3 & K2, will likely continue to shape the future of food manufacturing.