Cleaning up a foodservice operation involves more than good sanitation. Consumer demand for healthier foods and desire for ingredient transparency are driving foodservice professionals to seek out ways to offer “cleaner” menu items and be more open about the ingredients they are using or not using.
General Mills recently contributed an article to Nutrition & Foodservice Edge that shares ideas for cleaning up menus—particularly with baked goods—so foodservice professionals can feel even better about the food they are serving.
As foodservice bakery sales continue to grow, offering clean-label options supports consumers’ desire for improved health and wellness while delivering items that meet customer cravings. Some tips to help clean out artificial ingredients and flavors in baked goods include:
- Seek out easy substitutes for natural flavors, such as buttermilk and concentrated dairy products for artificial butter or baking powder for aluminum.
- Create natural colors with turmeric, annatto and dehydrated beets.
- Manage potential mold by reducing the pH of your dough.
- Turn to enzymes to enhance flour quality, increase water absorption and replace artificial flavors.
- Make a sponge to hydrate your dough the natural way.
- Use more yeast which can replace artificial ingredients and still reduce mixing time.
Holte, Melissa. "What Clean Labels Can Do for Your Operation". Excerpt from Nutrition & Foodservice Edge. The Premier Resource for Foodservice Management and Food Safety. July-August 2018, pp. 28-31.