An area that is impacting bakery manufacturers is consumers’ increasing demand for clean-label ingredients. Kerry shared a few key data points from their proprietary research, Kerry “Beyond the Label,” stating that 82% of U.S. consumers believe clean label is important, with almost as many evaluating ingredients called-out on food packages.
Richie Piggot, vice president of business development North America, enzymes, Beloit, Wisconsin, Kerry describes it well: “Dough conditioners are key ingredients in the industrial production of bread as they help standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. However, consumers are increasingly concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations.”