Label-Friendly Bakery

Consumers may be unsure about the meaning of ‘clean label’, but they certainly have an opinion about what’s inside the food products they buy. Today, surveys show a growing consumer movement towards familiar ingredients that are good for health, the planet, or both. The fewer the ingredients, the better.

Make Great Bakes For The Label-Conscious Consumer
Natural and organic status, reduced additives/preservatives, and GMO status are primary clean-label considerations used in the bakery market. The challenge for bakers is how to meet such expectations without compromising the taste, texture, and shelf life of their products or increasing the cost of production.

Making it work, requires careful product reformulation. To help our customers replace ingredients with knowledge, DuPont recently launched the “Clean(er) Label Journey” tool for baked goods. This tool maps the journey from “traditional label” to “clean label” and is a guide to explain which impact the ingredients have on key features like for example volume, process robustness or crumb quality.

DuPont Nutrition & Biosciences, having worked with the bakery industry for decades, can act as an accelerator when reformulating towards consumer-friendly labels, by combining our broad clean label toolbox (enzymes, cultures, lecithin, emulsifiers, functional systems) with our deep baking experience and formulation know-how.

Put together in the right combination, our clean-label portfolio can optimize your bakery products with fewer or more natural ingredients. Our goal is always to maintain product appeal and processability and to provide all the support you need to reduce your time to market, while respecting local regulations.

Start exploring the clean potential for your bakery. Contact us today.

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