Clean​ ​label​ ​is​ ​an​ ​important​ ​focus​ ​for​ ​many​ ​bakery ​companies.​ We​ ​spoke ​​with Stephanie ​Pintoy,​ a​  leading bakery science​ ​expert to learn​ more about ​the common​ ​​challenges and ​solutions​ ​in​ ​the​ ​industrial​ ​and​ large​​ ​foodservice​ ​category.

​The​ ​evolution​ ​of​ ​processed​ ​sugar​ ​has​ ​greatly​ ​impacted​ ​the​ ​food​ ​and beverage​ ​industry, ​especially baking. Below is a  timeline overview of​ sweeteners​ ​[1917 ​–​ ​2017]:

Sugar​ ​>​ ​Corn​ ​Syrup​ ​>​ ​Corn​ ​Syrup​ ​Solids​ ​>​ ​Dextrose​ ​>​ ​Glycerin

Common challenges with clean label bakery reformulation include:

Cake: texture (granulation, cell structure)

Replacing HFCS​ (High Fructose Corn Syrup) – has some very unique properties, making it extremely difficult to find a 1:1 alternative.

Replacing caramel​ ​ colors​ in bakery – depending on the amount used and the end color achieved, synthetic caramel colors are challenging to replace.

​“Clean​ ​label​ ​ingredient​ ​restrictions​ ​and​ ​obstacles​ ​will​ ​force​ ​the​ ​bakery​ ​category​ to find creative​ ​solutions.​ ​Many​ ​suppliers ​have​ ​already​ ​been​ working​ ​​on​ ​this​ ​for​ ​quite​ ​some ​​time,” Stephanie Pintoy.​             

Non-nutritive​ ​sweeteners​ ​aren’t​ used as ​much because trend​ ​insights are showing​ ​many​ consumers​ ​would​ ​prefer​ ​to​ ​see​ ​natural​ ​sweeteners​ ​on​ ​the​ ​label,​ ​such​ ​as​ ​“cane​ ​sugar”​ instead​ ​of​ “aspartame”.​ ​Non-nutritive​ ​sweeteners​ ​also​ impact:​             

Preservatives​ ​in​ ​baking need a ​multiple-part​ strategy ​for achieving  functionality without​ ​affecting​ ​flavor ​​or​ ​texture.

Antimicrobial ​agents​ ​are​ ​used for  killing bacteria​ and ​inhibiting​ ​ mold growth.

Sorbates​: Compounds based on sorbic acid. Sorbates are effective against yeasts and molds. Since sorbates can inhibit yeast fermentation, sorbates are applied to bakery products by encapsulation, spraying onto the product as an aerosol or incorporating it into the packaging material.

Benzoates​: compounds based on benzoic acid. Benzoates are inhibitory to yeast and most commonly used to delay spoilage of high acid fillings, fruits and jams.

Propionates​ ​ (Ca,​ ​ Na)​ : compounds of propionic acid. Due to their lack of activity against yeast, propionates are the most widely used antimicrobial in yeast-raised baked goods.

Help​ ​to​ ​prevent​ ​food​ ​spoilage​ ​by​ ​slowing​ ​down​ ​the​ ​reaction​ ​of​ ​food​ ​with​ ​oxygen​ ​in the atmosphere.​

Sulfites​ : a group of compounds consisting of charged molecules of Sulphur combined with oxygen.

Ascorbic​ ​ Acid​ : also known as vitamin C. This is considered clean label.

Butylated​ ​ Hydroxyanisole​ ​ (BHA)​ : waxy, yellow solid.

Butylated ​ Hydroxytoluene​ ​ (BHT)​: white powdery substance.

Propyl gallate​:​ an ester formed by the condensation of gallic acid and propanol.

Tert-butylhydroquinone​ ​ (TBHQ)​ : an aromatic organic compound which is a type of phenol.

​​When​ ​formulating​ ​or​ ​reformulating​ ​a​ ​bakery​ ​product,​ ​it’s​ ​very​ ​important​ ​to​ ​be​ ​mindful​ ​of:

There​ ​are​ ​several​ ​natural​ ​ingredients​ ​and​ ​processing​ ​techniques​ ​that​ ​can​ ​help​ ​bakery companies ​achieve​ a​ ​ clean​ label​ ​​with​ ​appropriate​ ​shelf​ ​life:

Cultured wheat / whey: can cause off flavors

Enzymes: reduce retrogradation of amylopectin starch, can cause texture issues

Fruit juices / purees: pH, natural source of propionates

Water activity: sugar, salt, glycerin (<0.83)

Clean rooms and negative air flow

UV light exposure- time related; impacts surface microbes

MAP (Modified Atmosphere Packaging) – gas flushing (can cause off flavors)

Frozen: thaw & serve; ~5 day shelf life once thawed.

Stephanie​ ​Pintoy​​ has​ ​a​ ​BS​ ​and​ ​MS​ ​in​ ​Food​ ​Science​ ​from​ ​University​ of​ ​Illinois​ at​ Urbana-Champaign. Pintoy​ has​ 20+​ years​ ​​in ​the​ ​​food industry​​ working for​​ companies ​such as​ Bunge​ ​Oil,​ Keebler/Kelloggs,​​ Unilever​ and ​is​ ​currently ​​the​ development​​ ​director ​​at​ Product Dynamics.​

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Topics covered: manufacturing, packaging, new products, R&D, and much more.

CPGs have adopted sustainable packaging goals and innovations in recent years, from paper whiskey bottles to biodegradable chip bags, as calls to reduce plastic pollution grow.

Earnings reports last week for Beyond Meat and Maple Leaf Foods showed flat or negative growth — and no clear way to jumpstart sales.

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