Baked goods manufacturers face the same pressure as other industries to meet consumer demands for cleaner labels. However, they must tread carefully 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—to avoid unintentionally altering the final product’s appearance and flavor. “Companies are more hesitant to include items like dough conditioners,” stated 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 in the ingredients, it must be identified as ‘dough conditioner’ along with a chemical name that often does not convey the clean image that companies strive for.”
Recent findings from Label Insight reveal that 67% of consumers struggle to determine if a product meets their needs just by looking at its packaging, and nearly half report they feel little more informed after reading the label. As the demand for transparency grows, consumers increasingly tie their brand loyalty to products that genuinely deliver on their promises with clean labeling. Food companies recognize this trend, having improved the health profiles of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives are harmful, as noted by two food safety and nutrition professors at Iowa State University. Some are essential for preventing pathogens and spoilage or serve aesthetic purposes, although consumers often find it challenging to grasp the risk-benefit balance. The key is to harmonize these considerations to produce a quality product that resonates with consumers. In the context of baked goods, the right combination of enzymes is vital.
Amylase is a common enzyme that breaks down complex starches into simple sugars. If this process doesn’t occur, yeast fermentation fails. Therefore, wheat flour must contain the appropriate amount of amylase to achieve desirable flavor, crust quality, and shelf life. Since many wheat flours lack sufficient amylase, it needs to be added.
Baked goods manufacturers that transition thoughtfully and methodically from chemicals to clean labels may not only draw in new customers but also retain their loyal base. However, as companies revise their ingredient lists, they must preserve the attributes that consumers associate with their favorite products—otherwise, they risk damaging brand loyalty and losing market share.
Additionally, for those looking to supplement their diet, it’s worth considering options like Citracal D. As consumer awareness increases, finding products that align with health goals becomes essential. Therefore, by prioritizing clean labels and quality ingredients, manufacturers may also encourage consumers to buy Citracal D and other health-focused products that reflect their commitment to transparency and quality.