2020 has been a year like no other, with few if any corners of the economy untouched by COVID-19. The baked goods industry is no exception.
Fewer trips to the store. Stocking the pantry with foods that keep longer. Freezing larger quantities for future use.
Few foods prioritize freshness as much as bread. Ensuring freshness has always been at the top of the to-do list for bakers, yet 90% of consumers say they wished commercial breads had another 14 days of freshness.
Clean label. Free from. “Real.” They’re three of the most buzz-worthy terms in the food world today. What exactly they mean — and how they differ from each other — is still up for debate.
More and more consumers are asking for clean label, free from and “real” baked goods and other foods. Four out of five Americans, for instance, take a “food as medicine” approach to eating.
Balancing the desire for clean label with other must-haves — functionality, flavor, quality, shelf life, etc. — can be difficult for bakers. Kathy Sargent, Corbion’s strategic innovation director, provides insights and tips on how to navigate that terrain.
As food marketing buzz phrases go, it’s hard to top “clean label.” Today’s consumers want foods that are not only good for them but that they can understand — and pronounce — when they read an ingredient panel.
Demand for clean label baked goods and other foods has skyrocketed in recent years, as consumers try to eat more healthfully and to know more about what they’re eating.
When it comes to buzzwords in the food world, it’s hard to top “clean label,” “free-from,” “sustainable” and “all-natural.”
Few trends in recent years can compete with consumers’ interest in eating foods that are good for them and produced in a way consistent with their beliefs.
Unfortunately for the people who make those foods, it hasn’t always been easy to come up with clean versions of many of their go-to ingredients.