More and more, customers expect to find cleaner-label options in every aisle of the grocery store, including the bread aisle. Sixty percent of bread consumers say the type of ingredients used in bread formulation is a primary consideration when purchasing. But what types of ingredients are customers avoiding, and how can food and beverage manufacturers meet customer demands for a cleaner label without sacrificing the quality of their products?

The effort and expense of developing cleaner-label bread products can be quite rewarding, as many consumers say they may be willing to pay more for products with fewer ingredients, all-natural ingredients and no preservatives. However, most consumers are not inclined to sacrifice taste or texture for a cleaner label.

Adding or changing ingredients at virtually any stage of the bread-making process can drastically change dough handling and processing. Plus, bread dough goes through a significant amount of stress, so it’s crucial to choose a dough conditioner that can tolerate that stress in order to keep your bread looking and tasting great.

Read the guide, “Clean-Label Considerations for Dough Conditioning Systems” to find out what you should consider when formulating clean-label bread products.