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.
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.
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?
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.