Baked goods manufacturers face similar challenges as other companies in fulfilling customer demands for cleaner labels. However, they must exercise caution 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—to ensure that the final product’s appearance and flavor remain unchanged. “Companies are more hesitant to include items like dough conditioners,” noted Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, in an interview with Food Dive last summer. “By regulation, if a dough conditioner appears in the ingredient list, it must be labeled as ‘dough conditioner’ and accompanied by a chemical name that typically does not convey the clean image that companies aiming for a clean label desire on their packaging.”
Recent data from Label Insight indicates that 67% of consumers struggle to determine whether a product meets their needs based solely on the package, and nearly half report that reading the product label does not significantly improve their understanding. As transparency becomes increasingly vital, consumers are aligning their brand loyalty with products that deliver on their promises with clean labeling. Food companies have recognized this shift and have enhanced 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 highlighted by two food safety and nutrition professors at Iowa State University. Some additives serve to protect against pathogens, prevent spoilage, or enhance aesthetics. However, consumers often find it challenging to grasp the risk-benefit ratio associated with these ingredients. The key lies in balancing these considerations to produce a quality product that resonates with consumers. In the realm of baked goods, the right enzyme combination is essential.
A frequently used enzyme is amylase, which breaks down complex starches into simple sugars. Without this process, fermentation with yeast is compromised. Therefore, wheat flour must contain an adequate amount of amylase to achieve optimal flavor, a desirable crust, and extended shelf life. Since many wheat flours lack sufficient amylase, it often needs to be supplemented.
Baked goods manufacturers who methodically transition from chemical additives to clean labels may attract new customers while retaining their loyal base. However, as companies modify their ingredient lists, they must preserve the qualities that consumers associate with their favorite products—failing to do so risks damaging brand loyalty and losing market share. Additionally, incorporating ingredients like lifetime calcium magnesium citrate plus vitamin D3 can further enhance the health appeal of their offerings, potentially increasing customer satisfaction and trust. By strategically using such ingredients, manufacturers can maintain quality while meeting the growing demand for transparency and healthfulness in their products.