bake - July 2020 - 22

The Whole

truth

Whole Foods Market's Food Ingredient
Quality Standards list is a guide intended
for consumers to avoid unwanted ingredients. Here are some highlights on the
Whole Foods list.
No artificial flavors
No artificial colors
No artificial preservatives
No artificial sweeteners
No hydrogenated fats
Meat from animals raised with no
antibiotics, ever
No synthetic nitrates added to meat
Eggs from cage-free hens
Over 50 banned body care ingredients
Wild-caught seafood rated
for sustainability

are recognizable to consumers, like
fruits, vegetables, whole grains,
flours and seeds. Label claims that
tout these "real" ingredients may
use cane sugar instead of sweetener
or fruit instead of artificial flavorings. Or, in the case of preservation,
manufacturers focused on "real"
may use cultured sugar, cultured
wheat flour or cultured wheat starch
instead of traditional mold inhibitors
like calcium propionate or potassium sorbate.
At Dawn Foods, Elena Taylor,
senior director, wet ingredients,
points out that consumers often
view refined sugar - any sugar that
is processed, like white or brown
sugar - as an ingredient to avoid.
Instead, consumers are turning
toward more natural sweeteners,
such as honey, maple syrup and

DAWN FOODS

Responsibly farmed seafood

more than 56% of consumers in the
United States have reduced baked
goods in their diets due to sugar
reduction and/or elimination. While
still less than other categories like
candy (68%) and carbonated soft
drinks (62%), these results specifically for bakery show the potential impact on the industry moving
forward.
"Certainly, salt and fat have also
received their share of negative
reviews by consumers over the
past two decades, while artificial
'anything' - including those ingredients with difficult-to-spell or
pronounce words - is deemed as
something to avoid in overall food
products," Rees says.
Corbion also witnesses an increase
in baked goods that use "real" ingredients, which is to say, those that

22

Bake Magazine Digital Special Report  3 | Volume 1 | bakemag.com


http://www.bakemag.com

bake - July 2020

Table of Contents for the Digital Edition of bake - July 2020

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https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
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https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
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http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
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