bake - July 2020 - 6
Over the past decade, AB Mauri has worked
hard to develop solutions to replace traditional emulsifiers with chemical-sounding
names, such as diacetyl tartaric acid ester
of mono- and diglycerides (DATEM),
sodium stearoyl lactylate (SSL) and mono
and di-glycerides, Rees explained. "As
we've responded to consumer preference, many of these systems needed to
be revamped into organic or non-GMO
certified versions."
Rees explains that sustainability is
the third wave of clean label, and 'it's
gaining traction every year. These younger
consumers aren't afraid of food technology
that helps the planet, but they expect
transparency and data."
Taylor of Dawn Foods says that while
the shelf life of individual products varies,
the goal for natural preservatives is to
achieve the same shelf life as conventional
items. Dawn's research and innovation
team continues to invest in the natural
preservative space.
"We have developed the capability with
our cleaner ingredients to achieve a similar
shelf-life with natural preservatives," Rees
said. "We recently launched a line of fruit
and cream fillings with natural preservatives.
Our next longer-term goal is to expand this
natural preservative technology to other
categories including icings."
6
We want to
make it as easy
as possible
to prototype
new products
with healthier,
pantry-friendly
ingredients."
Amy Targan, president of
Malt Products Corp.
for a consumer to determine if a
product is "clean."
To make this easier on their
customers, Dawn recommends
bakers make ingredient lists and
nutrition facts readily available within
their stores and online. Certifications
JOHN UNREIN
DEALING WITH
SPECIFICS
consumer expectation of customization has changed the shopping
landscape. People expect to find
products that match their dietary
and nutritional preferences. This
change transformed clean label
into a 'free from' game."
On pack messaging advertises no
artificial additives, colors or preservatives; grain free; no MSG; BPA
free; no high fructose corn syrup;
and more, she explains.
Of all the label claims, consumers
tend to trust third-party certifications, such as organic and
Non-GMO Project over health
claims, Rees adds.
At Dawn Foods, Elena Taylor,
senior director, wet ingredients,
offers that one of the most common
ways that consumers are making
decisions is by reading the ingredients label. This sounds simple,
but it is one of the quickest ways
Bake Magazine Digital Special Report 3 | Volume 1 | bakemag.com
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bake - July 2020
Table of Contents for the Digital Edition of bake - July 2020
bake - July 2020 - 1
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