Baked goods manufacturers are just like any other businesses when it comes to addressing consumer demands for cleaner labels. However, they must tread carefully when swapping out 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 don’t unintentionally alter the appearance and taste of the final product. “Companies are increasingly hesitant to include items like dough conditioners,” stated Jeni Rogers, an attorney at Holland & Hart LLP who specializes in food regulations, in an interview with Food Dive last summer. “When a dough conditioner appears on the ingredients list, it is labeled as ‘dough conditioner’ along with a chemical name that often doesn’t convey the clean image that brands aiming for transparency typically prefer.”
Recent research from Label Insight reveals that 67% of consumers struggle to determine whether a product meets their needs just by looking at the packaging, and nearly half feel no better informed after reading the label. As consumer demand for transparency grows, brand loyalty increasingly aligns with products that deliver on their promises with clean labeling. Food companies recognize this shift, having enhanced the health profiles of around 180,000 products in 2016, according to the Consumer Goods Forum.
Experts in food safety and nutrition from Iowa State University note that not all food additives and preservatives are negative; some are essential for preventing pathogens and spoilage or for aesthetic purposes. However, consumers often find it challenging to grasp the risk-benefit balance. The key is to strike a balance between these considerations to produce a quality product that resonates with consumers. In the realm of baked goods, the right enzyme combination is vital.
One common enzyme is amylase, which converts complex starches into simple sugars. If this process fails, fermentation with yeast will not succeed. Therefore, wheat flour must contain the appropriate level of amylase to ensure good flavor, an appealing crust, and extended shelf life. As many wheat flours lack sufficient amylase, it needs to be added.
Baked goods manufacturers that methodically transition from chemical ingredients to clean labels could attract new customers while retaining existing loyal ones. However, as they modify their ingredient lists, they must preserve the qualities that consumers associate with their favorite products—doing otherwise risks damaging brand loyalty and losing market share. For example, incorporating health-focused elements like Citracal 250mg 120 tablets into their offerings could provide an additional selling point while adhering to clean label standards. This approach not only caters to health-conscious consumers but also aligns with the growing trend towards transparency in the food industry.