bake - February 2019 - 46

sweet goods

Plant-Based Food

DYES & SPRINKLES
As more consumers seek out and request artificial-dye free

won't fade when it goes into the oven. ColorKitchen offers a

and plant-based foods at the grocery store and restaurants,

full line of plant-based coloring options, ranging from food

ColorKitchen announces it is now consulting with pastry chefs

colors and party packets to decorative sprinkles.

and other artisan food producers to incorporate plant-based,
artificial dye-free colors into their desserts.

The range of color choices allows bakers to use the dye
packets or combine them to create colors of their choice.

The company that manufactures colorful plant-based alterna-

These easy-to-use food colorings come in a powder form for

tives to traditional artificial food dyes and sprinkles, as well as

an extended shelf-life and ease of storage and shipping.

gluten-free cake mixes, is expanding into food color consulting
after receiving numerous calls from chefs from small to midsize
bakeries, ice cream and donut shops, as well as the cannabis
industry, who have been seeking the company's colors and
sprinkles in bulk for commercial use.
"We have found that bakeries, restaurants, ice cream and donut
shops have a need to find natural baking ingredients to meet
the demand of their customers who are choosing to go dye-

JOHNSON BROS. MARKS 25TH ANNIVERSARY
Johnson Bros. Bakery Supply will celebrate 25 years
in business in 2019 and is marking the occasion
with special offers, giveaways, events, and stories
from long-time vendors, customers and employees.
"We were happy to start small," says Kevin Johnson,
chief executive officer.

free and gluten-free, either out of choice or because of food
allergies or intolerances," says ColorKitchen's founder Ashley
Phelps. "Additionally, bakers see natural color as a new art
form and want us to work with them to create a specific color
formula to achieve the perfect hues for their recipes. It's really
exciting to open their eyes to all these new possibilities." 
Shoppers expect more from the brands and businesses they
choose to support, according to a trends report from Whole
Foods Market. Environmental stewardship and animal welfare
will continue to be important. Of note, brands are focusing
on female-led farming cooperatives, consumers will look to

Kevin and Blain Johnson started the company in a
small warehouse but soon signed on grocery chains.
Those new customers led them to become a top baking supply company in Texas and a leading supplier
to bakeries in Texas, Oklahoma and Arkansas.
Today, Johnson Bros. occupies more than 100,000
square feet from its headquarters in northeast San
Antonio. It also has distribution facilities in Dallas and Houston and employs more than 80 people
across the region.

support women-owned businesses, and female chefs are
getting a spotlight in many different resources.
ColorKitchen's food colors and sprinkles are made with natural
and simple plant-based ingredients like turmeric, spirulina, beets, and annatto. In the process of making the dyes,
flavors and textures are removed from the plant ingredients,
leaving pure color behind. The company also recently introduced a dye-free, heat stable deep red velvet food color that

46 < FEB 2019 | bakemag.com

Today the company includes a retail cake decorating division called Over the Top Cake Supplies, and
a craft brewery supplier called Brewery Direct. JBBS
also supports Project Angel Fares, a nonprofit
started by Kevin to provide all expense paid trips to
San Antonio for families with a special needs child to
experience Morgan's Wonderland.


http://www.bakemag.com

bake - February 2019

Table of Contents for the Digital Edition of bake - February 2019

bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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