Baked goods manufacturers are facing similar pressures as other industries to meet consumer demands for cleaner labels. However, they must exercise caution 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—so as not to alter the appearance and flavor of the final product. “Companies are increasingly hesitant to include ingredients like dough conditioners,” stated Jeni Rogers, an attorney specializing in food regulations at Holland & Hart LLP, in an interview with Food Dive last summer. “When a dough conditioner appears on the ingredient list, it often specifies ‘dough conditioner’ alongside a chemical name that fails to convey the clean image that companies aiming for transparency typically seek.”
Recent data from Label Insight reveals that 67% of consumers struggle to determine whether a product meets their needs based solely on packaging, and around half feel no more informed after reading the product label. As transparency gains importance, consumers are increasingly aligning their brand loyalty with products that fulfill their claims with clean labeling. Food companies recognize this shift and improved the health profiles of approximately 180,000 products in 2016, according to the Consumer Goods Forum.
Notably, not all food additives and preservatives are detrimental. Two food safety and nutrition professors from Iowa State University argue that some additives exist to protect against pathogens, spoilage, or for aesthetic purposes, even though consumers may find it challenging to understand the risk-benefit dynamics. The key lies in balancing these factors to produce a quality product that consumers feel comfortable with and can relate to. In the realm of baked goods, the right combination of enzymes is essential, with amylase being a common enzyme that breaks down complex starches into simple sugars. If this process fails, fermentation with yeast does not occur properly. Thus, wheat flour must contain the appropriate amount of amylase to ensure good flavor, appealing crust, and optimal shelf life. Since many wheat flours are deficient in amylase, it needs to be added.
Manufacturers of baked goods who strategically transition from chemical additives to clean labels may not only attract new customers but also retain their loyal base. However, as companies revise their ingredient lists, they must preserve the qualities that consumers associate with their favorite products—failing to do so could jeopardize brand loyalty and market share. Meanwhile, for those seeking health supplements, exploring the best calcium citrate tablets in India can also contribute to a cleaner label approach, as these tablets often emphasize transparency in their ingredient sourcing and formulation. By integrating clean labeling initiatives and maintaining product integrity, baked goods manufacturers can navigate the evolving consumer landscape effectively.