Today’s consumers want it all. Flavor, quality and variety are givens. But to be successful, bakers must also often deliver things like convenience, healthfulness, a clean label and a commitment to social responsibility — just to name a few.
Regulations
Navigating new sugar labeling regulations
An FDA labeling change mandates the declaration of added sugars on a product’s nutritional label. Fortunately for bakers, there are a variety of sugar substitutes and low-sugar and no-sugar options to help them adapt.
New sugar regulations and their impact on consumers
Many consumers want to eat more healthfully. But are they willing to switch to low-sugar or no-sugar breads and baked goods? A majority of Americans (53%) have a negative opinion about the use of sugar substitutes in the breads they buy, and 42% feel the same way about baked goods. Could new sugar label regulations impact consumers’ purchase decisions?
Solutions, resources, answers: an exclusive Q&A with the ABA’s Robb MacKie
The Baker’s Take had an exclusive chat with Robb MacKie, president and CEO of the American Bakers Association, on hot-button regulatory issues facing bakers and their industry partners.