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12 Jan 2026
Reshape, clean label re-formulation in Sweet Bakery Goods & Ice cream
Developing clean label sweet baked goods presents significant challenges due to the reduced use of conventional synthetic additives. These additives such as emulsifiers, texturizers, and preservatives play a critical role in maintaining moisture, structure, and shelf life in baked products.
When replaced with new solutions like natural emulsifiers (e.g., lecithin) and enzyme-based stabilizers, functionality often decreases because these alternatives do not fully mimic the performance of their synthetic counterparts. Additionally, the variability and lower efficiency of these natural substitutes can lead to inconsistent product quality and compromised texture.
As a result, formulators must strike a delicate balance between meeting consumer clean label demands and preserving the essential properties of sweet baked goods.
How ReShape® solves the functionality gap ?
In our recent case study evaluating clean label ingredients in the baked goods sector, ReShape® emerged as a game-changing milk fat solution. This innovative ingredient not only maintained the essential structure, extended shelf life, and preserved the rich taste of baked products, but it also allowed for a reduction in overall fat content meeting both nutritional and performance demands.
Trials demonstrated that formulations incorporating ReShape® achieved consistent texture and stability comparable to recipes containing food additives all along the product shelf life. Its ability to deliver robust functionality while aligning with clean label standards makes ReShape® a compelling choice for manufacturers seeking healthier and more transparent product offerings.
Furthermore, ReShape® is also identified as an easy-to-use solution for manufacturers permiting clean label reformulation without deep changes in the recipe or in the process. Indeed, by this nature, ReShape® replaces a part of the fat in the recipe without any change in the product’s component organisation.
Overall, this case study confirms that ReShape® effectively bridges the gap between high-quality performance and clean label innovation.
Client’s application
In one instance, a client specializing in clean label sweet baked goods initially developed a product that, while boasting a natural ingredient list, suffered from reduced shelf life. The absence of conventional food additives led to a rapid decline in product freshness, posing a significant challenge for market viability.
By incorporating ReShape® into the formulation, they were able to restore without compromising their clean label standards. This adjustment not only maintained the product’s desirable texture and flavor but also ensured it met consumer expectations for longer-lasting quality.
The result was a revised recipe that successfully balanced clean label integrity with the extended shelf life required for commercial success.
Contact us on www.corman-dairylipids.com
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