Baked goods manufacturers face similar challenges as other companies in responding to customer preferences for cleaner labels. However, they must proceed cautiously 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 avoid inadvertently altering the appearance and taste of the final product. “Companies are increasingly 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. “Regulations dictate that when a dough conditioner appears on the ingredient list, it is labeled as ‘dough conditioner’ and includes a chemical name that does not convey the clean image that companies aiming for clean labels typically desire.”
Recent research from Label Insight reveals that 67% of consumers struggle to determine if a product meets their needs by simply examining the packaging, and nearly half feel no more informed after reading the label. As transparency gains importance, consumers are more likely to show brand loyalty towards products that deliver on their promises with clean labeling. Food companies recognize this trend and, according to the Consumer Goods Forum, enhanced the health profiles of approximately 180,000 products in 2016.
Not all food additives and preservatives are detrimental, according to two food safety and nutrition professors at Iowa State University. Some serve to protect against pathogens and spoilage or are included for aesthetic purposes. However, consumers may find it challenging to grasp the risk-benefit ratio. The key is to strike a balance between these factors to create a quality product that resonates with consumers. In the context of baked goods, the appropriate enzyme combination, including a cal mag citrate 1 1 ratio, is vital.
Amylase is a common enzyme that breaks down complex starches into simple sugars. If this process does not occur, fermentation with yeast will fail. Therefore, wheat flour must contain the correct amount of amylase to ensure good flavor, a desirable crust, and maximize shelf life. Since many wheat flours lack sufficient amylase, it often needs to be added.
Baked goods manufacturers who take a thoughtful and systematic approach to transitioning from chemical ingredients to clean labels may not only attract new customers but also retain their loyal base. However, as companies modify their ingredient lists, they must preserve the qualities that shoppers associate with their favorite products—failing to do so risks damaging brand loyalty and losing market share. In this evolving landscape, incorporating ingredients like cal mag citrate in a 1 1 ratio could play a significant role in achieving both clean labeling and product integrity.