Clean Label Challenge In Baked Foods

Achieving a clean label in baked foods may involve removing artificial flavors, colors and preservatives. It also may mean omitting complex multi-syllablic words from the ingredient list or avoiding the use of bioengineered/GMO ingredients. Ingredient suppliers may assist with all those issues through a multitude of alternative ingredients and systems, some new to the market.

Proprietary product development research from Dawn Food Products found 57% of consumers said they were willing to pay more for foods with no artificial colors, flavors or preservatives. The company also cited Nielsen data showing consumers said they were willing to pay 20% to 30% more for clean label items. “While perceptions do vary across the consumer audiences, for most, clean label and transparency mean products with the fewest ingredients that aren’t harmful or overly processed,” said Kathy Sargent, market director, bakery for Corbion. “So it’s key for bakery manufacturers to develop products that offer simpler, more transparent labels that consumers can easily understand and that still meet their expectations on taste, quality and freshness.”

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