They value ingredient declarations that do not contain long lists of chemical-sounding words.<\/p>\n
For example, azodicarbonamide (ADA) is commonly used in bakery products and flour. Consumers pressured Subway restaurants to remove that additive from their bread. Artificial preservatives, colours and flavours are increasingly being perceived as unnatural and unhealthy. The industry has listened to consumer demands and has made significant efforts to create \u201cclean label\u201d products.<\/p>\n
It\u2019s much easier to create a new product with a clean label rather than reformulate an existing product due to consumer expectations of how that product appears and tastes, as well as its retail price. NSF International technical manager Karen Proper explains: \u201cUnderstanding your product and your manufacturing process will determine the associated key attributes. Each bakery product is different and as such, a one-size fits all response cannot be applied. Factors to consider include the functional role and inclusion levels of the ingredients, the method of processing and storage (frozen, par-baked, fresh), the packaging and the desired shelf life.\u201d<\/p>\n
The preference for whole, simple, and transparent ingredients, along with the term \u201cnatural,\u201d continues to resonate with consumers and food marketers. Proper has seen an increase in the use of extracts of green tea, acerola, and rosemary as clean label antioxidant alternatives to TBA and TBHQ, which are commonly used in the baking industry.<\/p>\n