Baking

Clean label remains the priority in baked goods

Clean label — ingredients consumers can recognize on a label — continues to be a priority for consumers of baked foods, according to the 2022 Life Through the Lens of Bakery consumer research study. American Bakers Association in partnership with 210 Analytics and sponsored by Corbion.

“Respondents told us that they tried hard to avoid artificial ingredients,” said study author and director of 210 Analytics Anne-Marie Roerink during the study’s presentation at the expo. of the baking industry this year. “They want to see real butter, real eggs and natural ingredients.”

Dairy ingredients and eggs not only thrive because consumers recognize them; these ingredients resonate with them.

“Using real dairy and eggs in industrial production gives baked goods the appeal of a ‘mom and pop’ bakery,” said Morgan Thomes, Account Manager, Bakery, Agropur. “Dairy products and eggs fit the mega-trend of clean labeling and shorter, simpler ingredient declarations with less processed ingredients.”

The bonus is that dairy ingredients and eggs provide nutrition and functionality that no other ingredient can replace. They also have that desirable claim of being made with the real deal.

“The benefits of real dairy and eggs in baked goods go far beyond the richness and mouthfeel they provide,” said Susan O’Shaughnessy, Senior Applications Specialist at Edlong. “These ingredients are highly functional due to their unique composition of fats, proteins and sugars.”

But in an industrial bakery environment, these ingredients have their limits.

“For example, cream cheese requires refrigerated storage, tempering before processing, and can break down when exposed to direct heat during the cooking process,” said David Cullinan, director of business development and innovation at EFCO. “For these reasons, we offer a shelf stable cream cheese filling that does not require tempering and is tolerant of the industrial baking process.”

By understanding the limitations and benefits of dairy and egg ingredients, bakers can leverage these own brand ingredients for functionality, nutrition and consumer appeal.

This article is an excerpt from the November 2022 issue of Baking & Snack. To read the full article on dairy products and eggs, click here.