Dive Brief:
- Organic baking requires more than just sourcing organic ingredients, but also further consideration for the appropriate equipment, processes and sanitation, according to Food Business News.
- Everything from ovens and cooling towers to proof boxes and workers’ shoes need careful planning to ensure product safety, quality and a longer shelf life, Lin Carson, Ph.D, CEO of Bakerpedia, said during a presentation at the International Baking Industry Exposition.
- Costs also come into play for organic bakers, particularly for ingredients like organic yeast, which requires organic cane sugar and several non-chemical processing aids.
Dive Insight:
Organic baking can involve a complex — and potentially costly — supply chain, not to mention the investment in equipment and labor needed to maintain various aspects of organic production per the U.S. Department of Agriculture's certification requirements.
But springing for organic certification may still be more cost-effective in the long run for manufacturers of baked goods, compared to making claims about being "all natural." USDA has clearly defined the term "organic" and released guidance to enable manufacturers to work toward certification. The FDA has yet to officially define the term "natural," which can leave manufacturers open to lawsuits from consumers and public health advocates.
General Mills' Nature Valley, Marie Callender’s Pie Shops and Flowers Foods' Nature's Own are all bread or baked goods brands that have been targets of lawsuits related to their "natural" claims in recent years. Culprits for the "natural" lawsuits range from glyphosate and sodium acid pyrophosphate to azodicarbonamide, the "yoga mat chemical."
Still, natural and organic product sales continue a steady climb that outpaces revenue growth for food overall. If companies don't consider producing organic varieties of their products, including baked goods, they could miss out on opportunities for top-line growth and staying relevant in an increasingly competitive industry.