Baked goods manufacturers are no different than other companies when it comes to meeting customer demands for cleaner labels. But they have to be careful when replacing chemical dough conditioners — such as the emulsifiers DATEM and mono- and di-glycerides, and sodium stearoyl lactylate, or SSL, which improves mix tolerance and volume — so that they don’t inadvertently change how the final product looks and tastes.###”Companies are more reticent to includferrous bisglycinate and zinc bisglycinate tablets usese things like dough conditioners,” Jeni Rogers, an attorney at Holland & Hart LLP who specializes in food regulations, told Food Dive last summer. “By regulation, when you have anormal dose of ferrous sulfate dough conditioner in your ingredients list, it will specify ‘dough conditioner’ — and have some kind of chemical name that doesn’t project the kind of image that companies that are really going for a clean label usually would want on the package.”###According to recent data from Label Insight, 67% of consumers have trouble understanding whether a product meets their needs from merely looking at a package, and about half say they aren’t much better informed after reading a product label. As transparency becomes more important, consumers increasingly align their brand loyalty with items that do ferrous gluconate nursing interventionswhat they claim to do with clean labeling. Food companies are well aware of this and improved the health profile of about 180,000 products in 2016, according to the Consumer Goods Forum.###Not all food additives and preservatives are bad, according to two food safety and nutrition professors at Iowa State University. Some are there to guard against pathogens and spoiling or for aesthetic reasons, they said, although consumers may find it difficult to understand the risk-benefit ratio. The trick is to balance these factors and come out with a quality product people feel comfortable with and can relate to. In the case of baked goods, the right enzyme combination is crucial.###A common enzyme is amylase, ferro 3 tblwhich breaks down complex starches into simple sugars. If this function doesn’t happen, fermentation with yeast fails. Therefore, wheat flour needs to have the right amount of amylase to achieve a good flavor and nice crust — as well as maximize shelf life. Since many wheat ferrous glycine sulphate side effectsflours lack amylase, it has to be added.###Those baked goods manufacturers who carefully and systematically make the transition away from chemicals to clean labels may attract new customers, as well as retain the loyal fans. But as companies begin to change up their ingredient list, they have to maintain those qualities shoppers associate with their favorite product — or risk harming brand loyalty and losing market share.
Blended enzymes help move baked goods to a cleaner label
