Supermarket Perimeter - May 2022 - 27

" From the beginning, we really tried to see what the market needed, "
Edward added. " Our business continues to evolve as the market
changes. Today, we have over 7,000 products. "
Supply constraints have emerged as a No. 1 challenge in the age of
COVID, he explained, and Chef Rubber wisely had planned ahead for
certain environmental concerns like shipping with cornstarch packing
peanuts and using recycled materials.
" We just acquired a large solar panel system, and we are generating
a lot of our own electricity, " Edward said. " We decided to be more
self-sufficient. We have a facility in Las Vegas with super-efficient air
conditioning and now a new Park City (Utah) distribution center. "
Staying ahead of marketplace trends remains a key focus of their
operations. Plant-based options, for instance are a growing trend.
Chef Rubber food colors are available in multiple forms - from
powder, to liquid, gel, and paste. Which to choose will depend on the
dessert, confection or beverage that is being created. The two main
categories in colors for the food industry are water soluble and fat
dispersible (lakes and dyes). A water-soluble colorant works best when
the water content in the recipe is higher than the fat content. The best
example would be when making macaron batter - the most common
selection is a gel or water-based powder color that is easily mixed with
the water content in the egg whites. Similarly, a fat dispersible color
added to a fat-bases product like chocolate will work significantly better
than adding a water-soluble colorant.
The creative mind and pastry knowledge of the Chef Rubber
founders have developed and launched a full line of natural colorants.
These products are derived from vegetables, fruits, herbs, and spices.
Chef Rubber has natural options in both water-based and fat-based
colorants.
" Plant-based products are here to stay, " Edward said, " but I think you
have to look at where you are located and who is your mix of clients.
You need to respond to what your customers want. "
25 years of innovation
During an online panel discussion with Crystal Mier and Paul Edward,
the founders/owners of Chef Rubber, based in Las Vegas, the company
owners reflected on Chef Rubber's 25 years in business and how to
leverage current trends in the cake decorating segment. The discussion
was part of the FIT Symposium 2022 organized by Johnson & Wales
University's College of Food Innovation Technology.
Not only does Chef Rubber offer additives, colorants, ingredients,
flavorings, literature, tools, and supplies, the company recognizes the
importance of dependability, accuracy, and timeliness that world-class
chefs and artists require from their vendors.
" Our story begins with silicone, cocoa butter, and two chefs wanting
to change the meaning of artisan chocolates and pastry. Eight colors of
cocoa butter and food grade silicone changed the world of confections
and pastry. Twenty-five years later we're still here, pushing the
boundaries of color and inspiration, " Chef Rubber's owners said. " It's a
lot of hours, and there are no days off, especially in the beginning. "
Chef Rubber
food colors are
available in
multiple forms
and vibrant
colors, like
curcumin.
MAY 2022 - 27
Supermarket Perimeter - May 2022

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