Everything You Need To Know To Find The Best Clean Label Baking Enzymes

Chemical emulsifiers for dough improvement are commonly used during industrial-scale production of hot dog buns, hamburger buns, and pan breads. Emulsifiers like mono and diglycerides (MDGs), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), and diacetyl tartaric acid ester of mono- and diglycerides (DATEM) are widely used by commercial bakeries to ensure maximum efficiency and consistency on high-volume production lines, as well as extending softness and improving shelf life in buns and breads.

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Commercial bakeries use emulsifiers to stabilize mixtures of air, oil, and water, preventing separation and holding of air cells in aqueous environments like doughs and batters. The stabilizing action of emulsifiers makes doughs strong, more machinable, and more tolerant to changes in mixing conditions. In finished goods, the addition of emulsifiers slows starch retrogradation, which contributes to improved crumb softness and extends shelf life.

Chemical emulsifiers also enable industrial bakers to increase consistency and profit margins on finished goods. But, despite the well-established benefits of emulsifiers, they are not without drawbacks.

Emulsifiers, Clean Label Goals, and Other Issues

The names of common emulsifiers may be unfamiliar to consumers and therefore act as roadblocks to attaining clean label goals. As more and more end consumers are checking the ingredients lists on the foods they buy, artificial-sounding names could be a potential turn off for a conscientious buyer. Moreover, chemical emulsifiers often have a sticky texture, require special storage and handling, or impart unwanted tastes that need masking.

Other options exist, such as vital wheat gluten (VWG) and L-cysteine, but these also come with formulation and production challenges. For example, while VWG is a natural ingredient and improves extensibility, it imparts a strong flavor and can lead to excessive gluten development, resulting in breads that are dense and hard to chew. L-cysteine, although it is an effective and widely used reducing agent in high-speed production, may not always conform to vegan or clean label parameters.

However, there are more suitable alternatives, namely enzyme‑based dough conditioners. These ingredients offer the functionality of MDGs, SSL, and more. Importantly, enzymes are all‑natural, easily integrated into formulations, and overcome many of the problems facing chemical emulsifiers and other dough improvers.

Natural Alternatives to Chemical Emulsifiers

Enzymes are naturally occurring catalysts for biochemical processes and are derived from living organisms like plants, bacteria, and yeast. Enzyme-based dough conditioners offer similar benefits to chemical emulsifiers with fewer drawbacks and better align with clean label formulations. For example, enzyme-based dough conditioners offer the same short-term softness benefits as MDGs while only requiring “enzymes” for the label. In addition to creating a simplified ingredients list, replacing chemical emulsifiers with enzyme-based solutions that are easy to use ma y reduce production costs. Compared to their chemical-based counterparts, a lower usage level of enzyme-based improvers is required to achieve desired results.

ENZYMES REPLACE THE FOLLOWING WITH NO EFFECT ON TASTE OR TEXTURE:

With Enzymes, Less Is More

Formulators will often rely on multiple ingredients to inhibit mold, extend shelf life, increase the duration of softness, and improve extensibility. Rather than having to handle and store numerous ingredients, enzyme-based dough conditions offer the simplicity of replacing multiple other ingredients with a single, all-in-one solution. This simplifies the production process and may result in cost savings over buying individual dough improvers for specific processing and extended shelf life (ESL) functionalities.

Furthermore, enzyme-based dough improvers provide similar efficiencies to chemical emulsifiers at achieving desired results. That translates into a lower overall usage of ingredients needed. For example, an enzyme-based conditioner to inhibit staling can be used at rates 10% to 15% lower than MDGs. Lower volumes of ingredients mean fewer bakery resources are expended in handling and storage.

Labor, Supply, and Scalability

Since enzyme-based improvers are easy to store and handle and can be used for multiple functions compared to chemical emulsifiers, less labor is an added benefit to using the ingredients. Some emulsifiers can be sticky and difficult to use. Conversely, enzyme dough conditioners come as a free-flowing powder that is added directly to flour, thus reducing time spent working with the ingredient and lowering the potential for scaling errors.

Sometimes supply chain issues can make chemical emulsifiers difficult to procure. Lack of supply leads to issues in production, resulting in fewer buns, rolls, and breads ending up on store shelv es and a major hit to profitability. In contrast, large quantities of enzyme-based dough conditioners are readily available to bakeries. Switching to enzymes means bakers reliably hit production quotas and are more resilient to supply chain disruptions.

What to Expect When Making the Switch to Enzymes

Depending on the need, bakers and formulators may be able to replace all chemical emulsifiers in a formulation with an all-i none enzyme-based solution. Saf Pro® Star-Zyme™ STR 701 R, a multipurpose, enzyme-based dough improver by Lesaffre, is highly effective for replacing MDGs, SSL , DATEM, L-cysteine, and VWG in bun and pan bread applications.

By replacing chemical emulsifiers and ESL ingredients with Star-Zyme™ STR 701 R, bakers can expect improved dough relaxation and strength, less mixing time, improved volume, and more consistency in shape, taste, and texture. Instead of relying on MDGs for ESL benefits like short-term softness and crumb softness, Star-Zyme™ STR 701 R offers the same effects and a clean label with a single ingredient.

Improvement in the scaling accuracy of ingredients is also an added benefit when switching to enzymes. And, unlike some chemical emulsifiers which impart off-flavors and require taste masking, enzyme-based dough improvers like Star-Zyme™ STR 701 R have no impact on taste and texture in baked goods. Mix times and dough temperature consistency are also improved. A controlled trial of hamburger buns made with Star- Zyme™ STR 701 R showed a decrease in mix time of 2.5 minutes.

ENZYMES AND ESL

Field tests show enzyme‑based Star‑Zyme™ STR 701 R is highly effective as an ESL ingredient. Hamburger buns (shown left) stayed softer after 19 days compared to the control group. French rolls at 22 days were softer and had more specific volume. Hot dog buns were softer than the control after 28 days and had comparable specific volume.

REALIZE EFFICIENCIES WITH STAR‑ZYME™ STR 701 R

While replacement of chemical emulsifiers with enzyme‑based solutions is made simple for commercial bakeries, technical support is available to formulators and bakers looking to make the switch. Lesaffre has more than 170 years of baking experience and is an industry leader in enzyme-based dough improvement. Every product by Lesaffre is vigorously tested in our test bakeries and proven in the field by the world’s leading industrial bakeries, ensuring each ingredient of ours is consistent, effective, and available at scale. Our baking and R&D experts are on hand to offer guidance and advice on when replacing MDGs, SSL, and more with natural, clean label ingredients.

For consumers discerning what to buy at the grocery store, trust precedes purchase intent. Therefore, cultivating trust is critical to the success of food brands. When it comes to deciding which products to trust in the bread aisle, many of today’s consumers look at packaging for visual cues to inform their purchase decision. In fact, nearly nine-in-10 consumers spend time reading product labels, according to a report from the NPD Group.

In particular, consumers are paying attention to the ingredients list, which provides cues about the trustworthiness of a product. The team at Lesaffre Corporation, a global leader in innovative baking ingredients, wanted to learn more about what consumers are looking for on ingredients lists, especially as it pertains to “clean label” baked goods.

The “clean label” trend refers to a growing preference among consumers for products with simple, understandable ingredients that each have a clear purpose. In , Lesaffre partnered with C+R Research, a market research company, to study the clean label consumer. The goal was to gain insights into buyers of baked goods and what they look for in clean label baked goods ingredients. Baked goods buyers from the general population, as well as those who currently look for clean label foods, were included in the study. Watch this video for an overview of the study.

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Methodology

Key objectives for the study were to discover how consumers perceive clean label ingredients in baked goods and what impacts decisions in the bread aisle. The research consisted of two phases, one qualitative and one quantitative. To identify perceptions of clean labeling in baked goods, the qualitative phase included 18 ethnographic shop-alongs and six focus groups in two major markets. These findings informed the development of the quantitative phase, which consisted of an online survey. The survey included a 15-minute interview and was completed by a representative sample of 1,327 bread purchasers.

Defining “Clean Label”

What do “clean label” and “clean eating” mean to consumers? According to the study, most consumers are familiar with the terms but tend not to use them. About 68% have heard of the term “clean eating” and 64% have heard of the term “clean label.”

However, consumers do not tend to view themselves as “clean label shoppers.” Rather, they identify with an overall healthy lifestyle and wellness. Most consumers in the study described their eating styles as balanced, fresh, or whole. While there is no standardized definition of “clean label,” consumers revealed in interviews a preference for products that are:

• Free from preservatives and additives
• Made with recognizable, natural ingredients
• Perceived to be healthy and nutritious

As a relatively new phrase, “clean eating” is not readily understood by many older consumers. However, across age groups, most consumers associate “clean” terms with the food’s ingredients. Subsequently, top purchase decision drivers include if a bread is made with ingredients with “clean” attributes.

Decision Drivers

First and foremost, enjoyment is the key consideration for most consumers. Results from the study showed that nearly two-thirds (64%) don’t follow the latest diet trends, and more than half (57%) want to enjoy food. In fact, most decisions to purchase a particular bread are primarily driven by taste and texture. Notably, 62% of consumers said they prefer breads with simple, recognizable ingredients.

What Consumers Want in Bread

Over half (56%) of respondents in the study said they read nutrition labels/ ingredients carefully before buying. Moreover, nearly three-quarters (74%) would switch brands for more in-depth product information. More than half (56%) said they seek out recognizable ingredients and nearly two-thirds (65%) seek out the shortest ingredient lists.

Generational Differences

Consumers’ behavioral response to ingredient and nutrition information differs across age groups. Overall, nearly two-thirds (64%) try to cut sugar and carbs. However, Gen Z (44%) is more likely to look for locally sourced ingredients, whereas Millennials (66%) are more likely to eat with long term health in mind. The generation most likely to have teens at home, Gen X (55%), is also the most likely to reject junk food. In contrast, Boomers (71%) are the least likely generation to want to change their personal eating habits.

Drivers of bread purchases vary by age group. Overall, consumers of all ages favor the bread aisle, but younger generations (Gen Z, Millennial, Gen X) are more likely than Boomers to shop the bakery section along the store perimeter. The youngest generation, Gen Z, seeks fair trade and organic ingredients in bread. Observational data from the study showed Gen Z consumers are more likely to explore the store and to read labels.

Millennials, on the other hand, are most concerned with healthy ingredients. This group is most interested in bread and baked goods with a clean label. Like Gen Z, Millennials also carefully read food labels and tend to prefer fresh foods.

Gen X is more narrowly focused on products free-from preservatives. They are willing to explore the store and are more price-sensitive than consumers in other age groups. Boomers, conversely, care the most about taste. Unlike younger shoppers, this generation is more likely to shop by routine and the least likely to shop in the bakery section.

Clean Label: Attitudes and Purchase Behavior

Quantitative results showed that heavy bread purchasers (60%) are more interested in purchasing bread with a clean label than the average shopper (53%). Generationally, Gen Z, Millennials, and Gen X are more likely to be interested in bread with a clean label than Boomers. However, Gen Z is less enthusiastic than Millennials and Gen X, who were the most likely to be very interested in breads with “clean” attributes.

Similarly, Gen Z, Millennials, and Gen X are more likely than Boomers to be interested in other baked goods, like crackers, tortillas, and desserts, with a clean label. Furthermore, Millennials and Gen Z are significantly more likely than Gen X or Boomers to demonstrate purchase intent for baked goods with a clean label.

The study also found that consumers look for visual cues on baked goods packaging that communicate “clean” attributes like authenticity, simplicity, and transparency. In particular, consumers mentioned that they are attracted to goods with a hand-crafted look, reduced packaging, and are transparent on the label.

Moreover, bread consumers are drawn to natural, familiar ingredients. Fiber, calcium, and yeast are the ingredients the most consumers find “clean.” Hard-to-pronounce and chemical names are not considered “clean.” Unfortunately, this applies to many ingredients essential to commercial-scale production of breads and other baked goods.

Why Consumers Reject Ingredients in Baked Goods

Clean Label Replacement Solutions

Emulsifiers are such an ingredient. The functionality of sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), and diacetyl tartaric acid ester of mono- and diglycerides (DATEM) are critical for achieving ideal texture, crumb, and softness in rolls, buns, and other breads. Similarly, preservatives, anti-staling agents, and other extended shelf-life (ESL) ingredients that are not perceived as “clean” are nonetheless critical to quality in the finished product.

Lesaffre’s Saf-Pro™ STAR-ZYME™, and NMI XtendLife™ ingredients effectively replace the functionality of emulsifiers and ESL ingredients while also maintaining a clean label. Explore the website to find out more about our clean label dough conditioning and shelf-life extension solutions or contact us to speak with our team’s technical experts about custom solutions that fit your needs for clean label functionality in bakery production.

Saf-Pro™ STAR-ZYME™, and NMI XtendLife™ all offer clean label alternatives to these ingredients and much more.

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