Formulating products with the ever-increasing demands of today’s marketplace is no easy task. Consumers are seeking clean, clear labels and simplified ingredients. Simultaneously, customers are seeking improved sustainability and cost efficiency in the form of less waste and better inventory control—and requiring products with longer shelf life. Still, pressure to maintain cost structure requires equal or better runnability on the line.
It’s extremely difficult to meet all of these consumer and customer demands and still maintain good eating quality with a reasonable cost structure. But it’s possible with today’s range of available, hardworking functional ingredients like enzymes, fats and emulsifiers, dough conditioners, natural preservatives, and more.