Baking&Snack - November 2016 - 74

FLAVORS & COLORS

When it comes to flavors
and colors, the most
important aspects of these
ingredients are the profile
they promise.

Recognizable sources such as dairy are obvious choices for flavorists and
colorists looking for natural ingredients.
Edlong Dairy Technologies

delivery can also fluctuate with natural ingredients due
to crop variation," said Gary Augustine, executive director, market development, Kalsec. "With Kalsec extracts,
we standardize on key functional attributes to allow
consistent delivery of flavor and color without seasonal
variation."
DDW developed its Specialty Dark caramel colors,
which the company claims are the darkest Class I caramel on the market. They could be used as a cocoa
extender, helping expensive, volatile cocoa ingredients go further in a bakery formulation and making
bakers less dependent on cocoa prices.
Some flavors, typically achieved artificially, may also
not have a natural alternative, or it may be difficult to
source one. "Not all artificial flavors are available as natural, which limits creativity and the ability to meet customer and consumer expectations," Ms. Howerth said.
With the company's vertically integrated sourcing chain,
Kerry aims to jump pricing and market volatility hurdles
but also meet challenges in achieving those more difficult natural flavors.

Enduring the heat
Once raw material sources have been secured for natural flavors and colors, next comes the hurdle of processing. Food manufacturing isn't always friendly to these
natural ingredients. "Many snacks are extruded or ovenbaked in typical food processing techniques that use
heat or temperature, and natural flavors can be sensitive
to these processing techniques," Mr. Moran said.

74 Baking & Snack November 2016 / www.bakingandsnack.com

Prinova mitigates the loss of flavor due to heat processing by using protected natural flavors less sensitive
to heat. For colors, which can degrade through heat processing, Prinova offers Lycored natural colors to alleviate
any processing challenges that may come up. "We work
directly with customers to understand their process
and the other ingredients used in formulations so that
we can recommend the most appropriate natural color,"
said Larry Davis, commercial director, food and beverage, Prinova.
Among the most challenging artificial colors to replace is FD&C Red No. 40, according to Ms. Rountree.
This common artificial color is used in red velvetflavored cakes or snack bars, and its replacement means
finding a heat-stable, pH-stable and kosher natural alternative. "Until the 'holy grail' of Red 40 solutions is discovered, DDW uses some of our technologies with our
custom solutions to create viable options," she said.
Kalsec developed its Durabrite technology to bring
stability to naturally sourced colors. This combination
of natural raw materials with a stabilizing system keeps
colors from degrading across a range of processing
conditions.
Kerry's Crystals line consists of fruit and vegetable
powders that maintain the flavor, color and nutrition
of the source material. Not only do these powders offer
bakers and snack producers the ability to clean up their
ingredient statements, but they also are shelf stable, and
their powdered form makes them easy to use while still
retaining their flavor and color.
The need for natural flavor and color alternatives does
not look to be dissipating any time soon. Bakers and
snack producers need ones that can consistently deliver
the taste and appearance profiles consumers expect but
are stable enough to stand up to their processing techniques. With the latest supply and sources, and just the
right blends, bakers can find what they need for achieving a clean label and great taste.

*

Find resources for flavors and colors by visiting
www.esourcebaking.com. Browse by category
under Ingredients, and click on Characterizing for listings.


http://www.esourcebaking.com http://www.bakingandsnack.com

Baking&Snack - November 2016

Table of Contents for the Digital Edition of Baking&Snack - November 2016

Baking&Snack - November 2016
Table of Contents
Table of Contents
Editorial - Taking networking to an new level
Newsfront - Mondelez sees new initiatives driving growth
PepsiCo sets lofty agenda for sustainability
People/In Brief/In Memoriam
News - AIB kill-step calculator provides FSMA ‘proof’
Kansas City baking community comes together to serve
Sosland editorial staff changes
IBIE 2016 - Historic show
Junior’s Cheesecake - Beyond the Big Apple
All hands on deck for the holidays
Pretzels - The ultimate renaissance snack
Always a Dutch treat in the Keystone state
Chocolate - Value-added chocolate
Flavors & Colors - Steeplechase to great taste
New routes to old destinations
More than just spicy
Ingredient App - The color purple
Ingredient Handling - Empowered by data
Making software easier to use
Time and money savings
Dough Depositors - Dough vs. divider
Pan Handling - Swift & Nimble
Industry Insight - Defining a skill set
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - November 2016 - Baking&Snack - November 2016
Baking&Snack - November 2016 - 2
Baking&Snack - November 2016 - 3
Baking&Snack - November 2016 - 4
Baking&Snack - November 2016 - 5
Baking&Snack - November 2016 - 6
Baking&Snack - November 2016 - 7
Baking&Snack - November 2016 - 8
Baking&Snack - November 2016 - Table of Contents
Baking&Snack - November 2016 - 10
Baking&Snack - November 2016 - Table of Contents
Baking&Snack - November 2016 - Editorial - Taking networking to an new level
Baking&Snack - November 2016 - 13
Baking&Snack - November 2016 - PepsiCo sets lofty agenda for sustainability
Baking&Snack - November 2016 - People/In Brief/In Memoriam
Baking&Snack - November 2016 - Sosland editorial staff changes
Baking&Snack - November 2016 - 17
Baking&Snack - November 2016 - 18
Baking&Snack - November 2016 - IBIE 2016 - Historic show
Baking&Snack - November 2016 - 20
Baking&Snack - November 2016 - 21
Baking&Snack - November 2016 - 22
Baking&Snack - November 2016 - 23
Baking&Snack - November 2016 - 24
Baking&Snack - November 2016 - 25
Baking&Snack - November 2016 - 26
Baking&Snack - November 2016 - 27
Baking&Snack - November 2016 - 28
Baking&Snack - November 2016 - 29
Baking&Snack - November 2016 - Junior’s Cheesecake - Beyond the Big Apple
Baking&Snack - November 2016 - 31
Baking&Snack - November 2016 - 32
Baking&Snack - November 2016 - 33
Baking&Snack - November 2016 - 34
Baking&Snack - November 2016 - 35
Baking&Snack - November 2016 - 36
Baking&Snack - November 2016 - 37
Baking&Snack - November 2016 - 38
Baking&Snack - November 2016 - 39
Baking&Snack - November 2016 - All hands on deck for the holidays
Baking&Snack - November 2016 - 41
Baking&Snack - November 2016 - 42
Baking&Snack - November 2016 - 43
Baking&Snack - November 2016 - 44
Baking&Snack - November 2016 - Pretzels - The ultimate renaissance snack
Baking&Snack - November 2016 - 46
Baking&Snack - November 2016 - 47
Baking&Snack - November 2016 - 48
Baking&Snack - November 2016 - 49
Baking&Snack - November 2016 - Always a Dutch treat in the Keystone state
Baking&Snack - November 2016 - 51
Baking&Snack - November 2016 - 52
Baking&Snack - November 2016 - 53
Baking&Snack - November 2016 - 54
Baking&Snack - November 2016 - 55
Baking&Snack - November 2016 - 56
Baking&Snack - November 2016 - Chocolate - Value-added chocolate
Baking&Snack - November 2016 - 58
Baking&Snack - November 2016 - 59
Baking&Snack - November 2016 - 60
Baking&Snack - November 2016 - 61
Baking&Snack - November 2016 - 62
Baking&Snack - November 2016 - 63
Baking&Snack - November 2016 - 64
Baking&Snack - November 2016 - 65
Baking&Snack - November 2016 - 66
Baking&Snack - November 2016 - 67
Baking&Snack - November 2016 - 68
Baking&Snack - November 2016 - Flavors & Colors - Steeplechase to great taste
Baking&Snack - November 2016 - New routes to old destinations
Baking&Snack - November 2016 - 71
Baking&Snack - November 2016 - More than just spicy
Baking&Snack - November 2016 - 73
Baking&Snack - November 2016 - 74
Baking&Snack - November 2016 - 75
Baking&Snack - November 2016 - 76
Baking&Snack - November 2016 - Ingredient App - The color purple
Baking&Snack - November 2016 - 78
Baking&Snack - November 2016 - Ingredient Handling - Empowered by data
Baking&Snack - November 2016 - Making software easier to use
Baking&Snack - November 2016 - 81
Baking&Snack - November 2016 - 82
Baking&Snack - November 2016 - 83
Baking&Snack - November 2016 - 84
Baking&Snack - November 2016 - 85
Baking&Snack - November 2016 - 86
Baking&Snack - November 2016 - 87
Baking&Snack - November 2016 - Time and money savings
Baking&Snack - November 2016 - 89
Baking&Snack - November 2016 - 90
Baking&Snack - November 2016 - Dough Depositors - Dough vs. divider
Baking&Snack - November 2016 - 92
Baking&Snack - November 2016 - 93
Baking&Snack - November 2016 - 94
Baking&Snack - November 2016 - 95
Baking&Snack - November 2016 - 96
Baking&Snack - November 2016 - 97
Baking&Snack - November 2016 - 98
Baking&Snack - November 2016 - Pan Handling - Swift & Nimble
Baking&Snack - November 2016 - 100
Baking&Snack - November 2016 - 101
Baking&Snack - November 2016 - Industry Insight - Defining a skill set
Baking&Snack - November 2016 - 103
Baking&Snack - November 2016 - 104
Baking&Snack - November 2016 - Events
Baking&Snack - November 2016 - 106
Baking&Snack - November 2016 - 107
Baking&Snack - November 2016 - Ingredients & Formulating
Baking&Snack - November 2016 - 109
Baking&Snack - November 2016 - Equipment & Packaging
Baking&Snack - November 2016 - 111
Baking&Snack - November 2016 - 112
Baking&Snack - November 2016 - Patents
Baking&Snack - November 2016 - 114
Baking&Snack - November 2016 - New on the shelf
Baking&Snack - November 2016 - Marketplace
Baking&Snack - November 2016 - 117
Baking&Snack - November 2016 - 118
Baking&Snack - November 2016 - 119
Baking&Snack - November 2016 - 120
Baking&Snack - November 2016 - 121
Baking&Snack - November 2016 - 122
Baking&Snack - November 2016 - 123
Baking&Snack - November 2016 - 124
Baking&Snack - November 2016 - 125
Baking&Snack - November 2016 - 126
Baking&Snack - November 2016 - 127
Baking&Snack - November 2016 - 128
Baking&Snack - November 2016 - Ad Index
Baking&Snack - November 2016 - New Product Spotlight
Baking&Snack - November 2016 - 131
Baking&Snack - November 2016 - 132
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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