Baking & Snack - September 2015 - 71

The popularity of thin cookies with big flavor is growing.
Salem Baking Co.

Changing labels nothing new
It's no secret that consumers are flocking toward clean labels and
simple ingredient lists. Through research and marketing, some ingredients have become four-letter words when found on a package today.
"Studies show that consumers are savvier about product labels
and are looking at nutrition panels and ingredients before they make
a purchase," said Brooke Smith, president, Salem Baking Co. "They
want to see a list of simple ingredients that they can recognize and
All of this has resulted in new products and formulations. But
David Van Laar, president of the Biscuit & Cracker Manufacturers'
Association, said it is vital to remember that the cookie and cracker
industry is working to make its products healthier is nothing new.
"We have always strived to have healthy products," he said.
"Product development of all the major companies has always worked,
as science became available, to change the product to the betterment
of the consumer."
He pointed out past use of lard in cookies and its eventual phasing
out when the health impacts were realized. What was understood to
be bad oils were removed.
"We have always included, and will continue to include, the latest
scientific findings in our products to make them better for the consumer," he said.

Table of Contents for the Digital Edition of Baking & Snack - September 2015