Kemin Releases Guide for Clean Label Bakery Reformulation

The new e-book provides a technical framework for replacing synthetic ingredients with plant-based alternatives.

Updated on Oct. 20, 2026 in Baking

Bold vector editorial illustration showing wheat stalks, rosemary sprigs, and flour mounds on a wooden surface, representing clean-label food reformulation. — Kemin Industries has released a technical guide to assist food manufacturers in transitioning from synthetic additives to plant-based ingredient alternatives. AI Illustration. Upload story photo >

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Do you prefer food products that use simpler, natural ingredients instead of synthetic preservatives?

Kemin Industries has launched a new e-book titled Synthetic to Simple: Reformulate with Confidence to assist manufacturers in transitioning to cleaner ingredient labels. This guide outlines how bakeries can maintain product quality while removing traditional additives.

Why it matters

Food manufacturers are increasingly pressured to simplify ingredient lists without compromising on taste, texture, or product shelf life. This framework offers a strategic approach to balancing these consumer demands during the reformulation process.

The guide highlights FORTIUM plant extracts as replacements for BHA, BHT, and TBHQ, while SHIELD Pure serves as an alternative to calcium propionate. Additionally, DoughSoft enzyme blends are presented as substitutes for DATEM and monoglycerides.

The players

Kemin Industries

Kemin Industries is a global ingredient manufacturer that develops science-based solutions for the food, agriculture, and pet food industries.

The details

The publication provides a structured methodology for evaluating product functionality throughout the development cycle, from bench work to full-scale manufacturing. Kemin also offers support through its Bakery Innovation Center, which provides analytical lab testing and pilot production resources.

October 20, 2026: Kemin released the e-book.

Culture Shift

The push toward clean labels represents a broader societal shift where consumers demand transparent, recognizable ingredients in their food. This manual provides the engineering bridge necessary to transition from legacy synthetic chemistry to modern, plant-derived alternatives.

For the average consumer, this reformulation effort means they may soon see shorter and more natural ingredient lists on their favorite bakery items. These changes aim to eliminate artificial preservatives while ensuring that bread and pastries retain the texture and freshness customers expect.

The takeaway

Manufacturers looking to adopt these practices should begin by conducting sensory and shelf life testing in controlled environments before scaling. Prioritizing consistent functionality during the ingredient transition is essential for maintaining brand loyalty throughout the reformulation process.