Clean Label Influencing DuPont's Bakery Development
28 Sep 2016 --- Demand for clean label solutions in the bakery space is driving DuPont Nutrition & Health to develop and showcase sustainable emulsifiers.
Bakery produce development is being increasingly influenced by sustainability as more consumers around the world become interested in clean eating. The test for manufacturers is to continue to produce great tasting products using ethically sourced ingredients, sustainable practices and clean solutions without compromising on taste, flavor and textures.
DuPont Nutrition & Health will be showcasing its bakery portfolio at the forthcoming International Baking Industry Exposition (IBIE) in Las Vegas to promote clean label and non-PHO solutions and shelf life extensions.
Among the products will be DuPont’s Danisco non-GMO, Roundtable on Sustainable Palm Oil (RSPO) certified, sustainable emulsifiers from a mass balance or segregated source; including non-GMO sunflower, non-GMO rapeseed and GMO canola.
“Demand for clean labeling is greatly influencing bakery product development today,” says Janelle Crawford, strategic marketing lead, bakery. “There’s a growing awareness and interest in cleaner food and cleaner eating from consumers; yet at the same time, consumers are not willing to sacrifice taste or value.”
DuPont consumer research exploring clean label attitudes found nearly half of consumers agreeing that “contains no chemicals or artificial ingredients” was a “very important” consideration when deciding what brands to purchase.
DuPont conducted research to explore consumer attitudes towards clean label solutions and found that almost half of those surveyed do consider this when making decisions about what brands to buy.
The survey also showed that 46 percent of people thought that the ingredients list should contain only recognizable ingredients as an important factor and taste was “a very important consideration” for a significantly higher proportion of the sample.
These emulsifiers were recognized at the trade event last year as a qualifier for sustainable ingredients that foster energy and water conservation.
“Retrofitting an ingredient statement on a product to tackle clean label concerns can be challenging, and altering a well-established product may not be the route to take when looking to market a clean label product,” Crawford adds. “Having a strategic, prioritized approach to address clean label concerns, while maintaining quality and taste throughout product shelf life is critical.”
Over the four days of IBIE, DuPont bakery application specialists will be making to order a series of sweet and savory gourmet food samples prepared on a raclette maker and paired with a complementary beverage.
