More bakery foods makers jumped on the clean label trend in 2015. It meant giving the boot to artificial flavors, trans fat, ingredients with genetically modified organisms, and high fructose corn syrup.
According to Canadean’s Product Launch Analytics database of new products, the percentage of new bakery foods claiming to be free of high fructose corn syrup nearly tripled in 2015, going from 5.3% of launches in 2014 to 14.1% of introductions in 2015. The percentage of launches claiming to be free of artificial flavors, trans fat, and genetically modified ingredients nearly doubled over this same period.