Baked goods manufacturers face the same pressures as other businesses when it comes to delivering cleaner labels that appeal to customer demands. 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—so they do not unintentionally alter the final product’s appearance or flavor. “Companies are increasingly hesitant to include ingredients such as dough conditioners,” noted Jeni Rogers, an attorney at Holland & Hart LLP specializing in food regulations, in an interview with Food Dive last summer. “When ‘dough conditioner’ appears on the ingredient list, it usually comes with a chemical name that does not convey the clean image that brands aiming for transparency desire.”
Recent research from Label Insight reveals that 67% of consumers struggle to determine if a product meets their needs just by examining the packaging, with approximately half reporting that they gain little clarity even after reading the label. As transparency becomes paramount, consumers are more likely to develop brand loyalty towards products that genuinely deliver on their promises, especially those with clean labels. Food companies recognize this shift, leading to the enhancement of nearly 180,000 products’ health profiles in 2016, according to the Consumer Goods Forum.
Not all food additives and preservatives are harmful, according to two professors of food safety and nutrition at Iowa State University. Some are essential for preventing pathogens and spoilage, while others serve aesthetic purposes. Consumers may struggle to grasp the risk-benefit ratio of these ingredients. The challenge lies in balancing these elements to create a quality product that resonates with consumers. In the realm of baked goods, selecting the right combination of enzymes is critical.
Amylase is a common enzyme that breaks down complex starches into simple sugars, a necessary process for successful fermentation with yeast. If this step is neglected, the final product may suffer. Consequently, wheat flour must contain sufficient amylase to ensure optimal flavor, texture, and shelf life. Since many wheat flours lack adequate amylase, it must be added to achieve the desired results.
Manufacturers who methodically transition from chemical additives to clean labels may not only attract new customers but also retain their loyal base. However, as they modify their ingredient lists, it is essential to preserve the qualities that consumers associate with their favorite products—failing to do so could jeopardize brand loyalty and result in a loss of market share. In this context, some may wonder, “Can you crush calcium citrate?”—a question that highlights the ongoing exploration of ingredient alternatives that align with consumer preferences for clean labeling.