Snacks & Bakery

Bakery and snack manufacturers need leavening agents, starches, and stabilisers that behave predictably under high-temperature baking and extrusion, where inconsistent particle size or moisture content directly affects yield.

Labelling for this category is governed by Regulation (EU) No 1169/2011 in the EU, and any use of ammonium or sodium bicarbonate as a raising agent must be declared by function and E-number on the finished pack. In the US, raising agents are declared under FDA labelling requirements, which follow a different but comparably strict framework.

Key compliance considerations

• Leavening agent purity and particle size specifications should be confirmed against your process parameters before first order
• Gluten-containing starches and malt extract require clear allergen declaration under applicable labelling regulations in your market
• Moisture content on hygroscopic ingredients (e.g. ammonium bicarbonate) should be checked on arrival, not assumed from CoA alone