You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market that can mimic the effects of DATEM, but are sourced from clean-label [...]
I’ve been asking around for some time now for a solution to replace emulsifiers like SSL and DATEM. Most clean label solutions involve enzymes, and this is currently the perfect answer. But my radar tells me that enzymes may lose their appeal in a few years. Why, you may ask? It’s because there’s some [...]
DATEM Replacement What is a DATEM replacement? Consumers are now more than ever seeking clean label baked products. To combat this challenge, the industry has identified and/or developed other alternatives that can completely replace DATEM in bread production while yielding similar results such as improved loaf volume, fine crumb structure, and dough [...]
Clean Label Cake What is a Clean Label Cake? A clean label cake is labeled with fewer, recognizable ingredients. So, alternatives must be found for artificial preservatives, flavors, colors, or sweeteners when making these cakes.1 Types of cakes that have been commercialized as clean label include: Batter-based cakes like layer, chocolate, Devil’s Food, [...]
