bake - March/April 2022 - 7

technical corner
Natural
Colors
Demand for natural colors
is growing, with 62%
of consumers saying they
avoid artificial coloring in foods and
beverages, according to ADM Outside Voice℠.
Plus, colors derived from fruits, vegetables and other natural
sources appeal to shoppers scanning labels for vegan, organic,
kosher, halal, non-GMO and other clean and clear attributes. On
top of that, consumers intuitively link specific flavors and colors
to emotions and memories, developing perceptions of products
based on how they look, smell or taste. According to ADM research,
consumers strongly associate blue and purple products
with rest and relaxation1. Blue can also signal fun and energy,
especially when linked to cotton candy, fruit punch and blue
raspberry flavors.
Colors derived from natural sources like botanicals, vegetables
and fruit juices can elevate baked goods with a rainbow of beautiful
and appetizing shades. They can also draw in consumers
scrutinizing product labels for recognizable and " closer-to-nature "
ingredients. However, there are obstacles that bakers may
face when incorporating natural colors into their formulations.
Starting with high-quality colors derived from natural sources
that are also backed by cutting-edge technology and formulation
expertise is a first step.
For example, the industry has long been challenged to find an
acid-stable blue color from natural sources. This limited possibilities
for blue foods and beverages, but also limited other shades
that rely on blue as a primary color, including purples, browns
and greens. ADM's patented fruit juice blue solves this issue, delivering
vibrant, acid-, light- and heat-stable, blue-based colors
derived from the sustainably sourced Amazonian huito fruit. Our
blue is easy to use, as it's water soluble, available in liquid and
powder form and has an odorless, clean taste.
Another challenge within the bakery category is sourcing
a brilliant white coloring with clean label appeal. Whites can
brighten up batters and doughs made with alternative flours that
may cause discoloration. Pure whites are also desired for icings,
fillings, fondants, glazes, coatings and decorative candies. Existing
color technologies can be less vibrant, stable and consistent
than desired. That's why ADM has introduced PearlEdge™,
a new line of products that delivers crisp white hues, leveraging
patent-pending technology and proprietary processes.
Blue, white and a full spectrum of ADM's Colors from Nature®
are available to help brands match and replace artificial options
or innovate to drive product differentiation. We understand how
important color is to the formulation process, and our team of
experts can help bakeries maximize visual appeal, quality and
labels to deliver on consumer demand.
Consumer preferences
Consumers are hungry for playful and eye-catching baked
goods, and brands must take this into consideration while also
meeting shoppers' demands for clean label claims. Unique colors,
flavors and presentations often inspire consumers to post
photos on social media, including 55% of Gen Z shoppers.
Blue hues are increasingly popular because consumers may
associate them with products formulated to support sleep, relaxation
and mood. Warmer blue tones, like Pantone's 2022 Color
of the Year, Very Peri, are infused with excitement and fun,
pairing well with kid-friendly bakes and energizing sweets. From
cupcakes and macarons to nutrition bars and muffins, blue coloring
can signal flavors of berries, bubble gum and botanicals.
Picture a lavender lemon cake beautifully decorated with indigo
galaxy icing, a violet-tinted doughnut with passionfruit curd, or
a mixed berry protein bar drizzled in dark chocolate.
Baked goods deserve a lovely appearance that complements
their decadent flavors. However, the impact certain natural colors
can have during the formulation process is often overlooked,
which can cause last-minute issues. Within the snack and bakery
categories, chromophore intensity and stability can be affected
by high temperatures during baking. Heat can cause pH levels in
baked goods to shift higher, which can affect the appearance of
natural colors in the finished product.
EMINA GOODMAN, SENIOR DIRECTOR, COLORS, ADM
bakemag.com | MAR-APR 2022 > 07
©PROSTOCK-STUDIO - STOCK.ADOBE.COM
http://www.bakemag.com

bake - March/April 2022

Table of Contents for the Digital Edition of bake - March/April 2022

bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
bake - March/April 2022 - 5
bake - March/April 2022 - 6
bake - March/April 2022 - 7
bake - March/April 2022 - 8
bake - March/April 2022 - 9
bake - March/April 2022 - 10
bake - March/April 2022 - 11
bake - March/April 2022 - 12
bake - March/April 2022 - 13
bake - March/April 2022 - 14
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bake - March/April 2022 - 16
bake - March/April 2022 - 17
bake - March/April 2022 - 18
bake - March/April 2022 - 19
bake - March/April 2022 - 20
bake - March/April 2022 - 21
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bake - March/April 2022 - 24
bake - March/April 2022 - 25
bake - March/April 2022 - 26
bake - March/April 2022 - 27
bake - March/April 2022 - 28
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bake - March/April 2022 - BLANK-1
bake - March/April 2022 - BLANK-2
bake - March/April 2022 - PAN-1
bake - March/April 2022 - PAN-2
bake - March/April 2022 - PAN-3
bake - March/April 2022 - PAN-4
bake - March/April 2022 - PAN-5
bake - March/April 2022 - PAN-6
bake - March/April 2022 - PAN-7
bake - March/April 2022 - PAN-8
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bake - March/April 2022 - PAN-30
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bake - March/April 2022 - PAN-32
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bake - March/April 2022 - PAN-34
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bake - March/April 2022 - PAN-36
bake - March/April 2022 - PAN-37
bake - March/April 2022 - PAN-38
bake - March/April 2022 - PAN-39
bake - March/April 2022 - PAN-40
bake - March/April 2022 - PAN-41
bake - March/April 2022 - PAN-42
bake - March/April 2022 - PAN-43
bake - March/April 2022 - PAN-44
bake - March/April 2022 - PAN-45
bake - March/April 2022 - PAN-46
bake - March/April 2022 - PAN-47
bake - March/April 2022 - PAN-48
bake - March/April 2022 - PAN-49
bake - March/April 2022 - PAN-50
bake - March/April 2022 - PAN-51
bake - March/April 2022 - PAN-52
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https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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http://digital.bakemag.com/sosland/bake/2017_12_01
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