How Clean Label Trends Are Changing Dough Processing

The impact of soncumer demand for simpler ingredients on bakery formulations and processing techniques.

Over the past decade, the clean label movement has evolved from a niche concern to a dominant force reshaping the baking industry. What began as a consumer desire for ingredient transparency has become a catalyst for innovation in both dough formulation and processing technology. Today’s bakery operators aren’t just being asked to produce great-tasting bread and pastries—they’re expected to do so with fewer ingredients, fewer additives, and full transparency into the sourcing and function of every component.

Consumers want to recognize every ingredient on a label—and they're increasingly rejecting dough conditioners, preservatives, and artificial flavors in favor of familiar, minimally processed inputs. According to industry research, over 60% of bakery shoppers say they would switch brands for a cleaner label. For bakers, this shift creates both challenge and opportunity. Without additives to mask inconsistency or extend shelf life, the margin for error narrows—and the need for process precision grows.

Reformulating for a clean label isn’t as simple as removing ingredients. Dough behavior fundamentally changes without emulsifiers, oxidizing agents, or artificial strengtheners. That means bakers must revisit their entire recipe architecture: hydration levels, fermentation time, protein content, and even the choice of flour. The use of Autolyse, Pre-ferments, longer resting and fermentation times are more commonly used to bypass the need for dough improvers and stabilizers.

To maintain product quality and production efficiency, bakers must understand how ingredients interact within the system—and how slight changes can affect machinability, proofing, and final product characteristics. This is where strong collaboration between bakery teams and equipment partners becomes critical.

Clean label doughs are more sensitive. They may be stickier, more fragile, or less predictable during processing. That puts greater pressure on dough handling systems to be gentle, consistent, and flexible.

At FRITSCH, we’ve seen firsthand how bakers are adapting—often with guidance from our experts like Master Baker Tomasz Hoekstra, who works closely with bakeries across North America. Equipment like our PROGRESSA and IMPRESSA lines offer modularity and gentle processing tailored to the evolving needs of clean label formulations. Our stress-free dough sheeting and lamination systems, for example, ensure gluten structures are preserved without overworking the dough—key for achieving consistent quality with fewer additives.

Clean label also intersects with sustainability, data transparency, and traceability. Bakeries are increasingly looking to capture real-time production data, monitor consistency across batches, and validate compliance with labeling and food safety regulations. Smart Services platforms, such as those offered by MULTIVAC, provide insights into dough behavior, process control, and energy use—helping bakers dial in performance while staying true to clean label promises.

Navigating clean label reformulation isn’t easy—but you don’t have to go it alone. Join us at IBIE 2025 to connect with our dough processing experts and learn how to meet clean label demands without compromising on product quality or production efficiency. FRITSCH Master Baker Tomasz Hoekstra will be hosting an open Q&A session daily at 4:00 PM, offering insights into real-world solutions for clean label dough challenges.

While you’re there, enjoy our fresh-baked hospitality—warm croissants and coffee served in the morning, and traditional Bavarian pretzels with beer in the afternoon. Come for the conversation, stay for the flavor.

Visit Booth #2901 at IBIE

Live Q&A with Tomasz Hoekstra | Daily at 4:00 PM
See how stress-free dough processing and smart technology are transforming clean label baking.

Learn more about what's on the booth - visit the IBIE landing page. See you at the show!