Consumers want clean labels, nutrition, high quality and low prices—and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer.
The recent news from Nestlé USA and Hershey about their decisions to use natural and simpler ingredients certainly gave notice to many confectioners that the landscape has also changed for them.
As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency.
Clean label may not be neatly defined, but food companies can convey the concept in five ways. Because it’s a broad topic, and there is no regulation yet, there’s a huge opportunity in finding new space within clean label, says Innova Market Insights.
Bakery giant Panera Bread pledges to commit to ‘clean’ and 'simple' ingredients as it will remove artificial colors, flavors, sweeteners and preservatives from its food by 2016.
The American Egg Board announces its latest white paper, “The Egg & Clean Labeling,” which explores the importance and relevance of eggs in today’s clean label marketplace.
Lower ingredient costs, clean labels and the ability to improve the look, taste and texture of baked goods and snack foods are just some of the reasons why bakers and snack producers are adding enzymes to their ingredient arsenal.
Innovative, better-for-you ingredients, cleaner labels and smaller sizes hit a hole in one in today’s bar category, which is growing faster than Phil Mikelson’s swing.
Consider this: Some 59% of Americans report making changes to their diet to improve their health, and 69% are trying to lose or maintain their weight, according to a 2011 International Food Informational Council Foundation study. Nine out of 10 Americans, or about 88%, believe that fortified foods and foods with added benefits have at least some impact on overall health.