The Growing Concern Over Food Additives
Consumer and regulatory scrutiny on food additives is at an all-time high. From industry experts to health advocates, there’s growing concern about unreviewed ingredients flooding our food supply. The ‘generally recognized as safe’ (GRAS) loophole has allowed thousands of unreviewed ingredients to become commonplace in packaged foods, leading to a significant increase in additives between 2001 and 2019. We’ve all heard the growing concerns about the sheer number of chemicals infiltrating our food supply. At Thymly we work to reduce food-grade chemicals in our baking process and that includes dough conditioners.
At Thymly Products, we understand the critical role dough conditioners play in modern baking. They are essential ingredients that improve dough processing and the overall quality of baked products, especially in high-speed production. Traditionally, dough conditioners are available as concentrates or dry mixes in no-time dough/straight dough systems. They work by altering the gluten structure, enhancing dough elasticity, and providing better gas retention during fermentation, ultimately improving volume, texture, and shelf life. Our R&D department works hard to create dough concentrates for our customers.
Traditional Dough Conditioners: A Complex Mix
Traditionally, conditioners contain multiple individual ingredients for specific functions, including:
- pH regulators
- Mineral yeast food
- Enzymes (often produced through industrial fermentations or extracted from animal/plant sources)
- Redox agents
- Emulsifiers
- Vital wheat gluten (VWG)
These ingredients help achieve consistent outcomes, improve mechanical dough processing, and optimize the supply chain, as well as improve:
- Dough handling properties
- Gas production by yeast
- Gas retention by gluten matrix
- The volume of baked goods
- Crumb structure and texture
- Crust development and color
- Product general appearance and symmetry
- Sliceability of the baked product
- Shelf life by delaying the onset of staling.
However, many of these ingredients are chemically based, and even enzymes when extracted or industrially produced, can be more expensive than their chemical-based counterparts.
How Thymly Stands Apart: Natural Enhancement
At Thymly Products, we believe in a simpler, more transparent approach to baking. We understand the rising apprehension regarding artificial food additives and their potential impact on chronic diseases. That’s why we’re committed to minimizing unnecessary chemicals in our dough conditioners, while still providing the functionality that professional bakers need.
- Reduced Chemical Reliance: Unlike many conventional dough conditioners that rely heavily on a cocktail of additives, Thymly focuses on natural, effective solutions. We prioritize ingredients that enhance dough performance without compromising your health.
- Transparency and Trust: We believe in complete transparency. We strive to provide clear information about the ingredients in our products, so you can make informed choices about what you put in your baked goods.
- Focus on Natural Functionality: Thymly products are designed to enhance dough properties through natural processes, minimizing the need for excessive chemical intervention.
- Supporting a Healthier Food System: While the regulatory landscape evolves, Thymly is proactively taking steps to reduce reliance on potentially harmful additives.
While the FDA faces challenges in increasing oversight, as evidenced by recent staff reductions, Thymly is dedicated to leading by example. We’re actively working to create dough conditioners that prioritize your well-being. By choosing Thymly, you’re not just baking delicious goods; you’re working toward a healthier, more transparent food system.
Join us in baking a better future, one ingredient at a time.
