Behind the Clean(er) Label: What Industrial Bakers Need to Know
February 16, 2026 | 1 min to read
In today’s industrial baking landscape, the term ‘clean label‘ has evolved from a buzzword into a real challenge for large-scale production and reformulation. It’s no longer just about removing E-numbers – it’s about delivering solutions that preserve (or even enhance) texture, shelf life, and operational efficiency, all while meeting growing consumer demand for transparent and clean food labels.
At Puratos, we understand that for R&D teams, production managers, and industrial product developers, switching to clean label ingredients is not as simple as swapping out additives, especially in frozen dough and soft bakery applications. It’s a multifaceted challenge that impacts everything from the process to shelf life.2
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