bake - March/April 2024 - 38

cakes
PLANT-BASED COLORS
Colors derived from plant-based and other natural sources are
key to supporting the ongoing call from today's consumers for
clean labels, according to Kelly Newsome, senior global marketing
manager, Colors & Savory Flavors, ADM.
Naturally derived colors provide alternatives to artificial colors
that are under scrutiny, such as titanium dioxide (TiO2) and
FD&C Red #3, which are used in baked goods, icings, confections,
snacks and more, Newsome adds. Finding alternative solutions to
these colorants is more important than ever, with both regulatory
bodies and consumers paying attention to this space.
According to research, 75% of consumers in North America say
it's important that food and drink products do not contain artificial
colors. This comes at a time when consumers want to feel
confident that the food products they're purchasing reflect their
values, with " natural claims " ranking in the top three categories
they prioritize when looking for food products to eat. While there
is not one definition of what constitutes " clean label, " many shoppers
state that products with short, recognizable ingredient lists
influence their purchasing decisions.
Concurrently, 63% of North American consumers are unwilling
to compromise on taste, appearance, sustainability and cost to
ensure products do not contain artificial colors. Bakery brands
need to address these aspects in order to deliver visually appealing,
delicious offerings that also meet clean label expectations.
Specifically, when working with naturally derived colors, bakers
must consider the processing conditions and formulation
challenges in various baked goods including pH instability, high
heat, moisture and solubility, as well as light exposure, taste,
packaging and shelf life.
Stable color solutions
ADM addressed this challenge specifically, and offers valuable
solutions that deliver important benefits, according to Emina
Goodman, senior director, Colors, ADM.
38 < MAR-APR 2024 | bakemag.com
" We support bakers with quality, stable color solutions within
our Colors from Nature® library that utilizes a variety of sources
like fruits, vegetables and botanicals, " Goodman explains. " The
platform delivers a full spectrum of exceptionally stable color
solutions for bakery and baked snack applications.
" Our approach to developing colors derived from natural
sources is unique, and we're involved in every step of the process
through our vertically integrated supply chain. This includes
growing, sourcing, harvesting, pigment extraction, washing and
filtration. From there, we implement concentration, stabilization
and deodorization steps, ensuring exact target shades and performance
are met, supporting gorgeous baked goods throughout
shelf life. Our in-house capabilities enable turn-key support to
manufacturers, examining stability and testing solutions in various
conditions, including high heat, baking, frying and the extrusion
process. This is especially important for baked goods, as well
as cereals, corn or potato chips and more, " Goodman adds.
Notably, ADM's Colors from Nature® portfolio leverages proprietary
and patented micronization technology. This technology
creates color solutions with plating characteristics that
prevent flashing, streaking and bleeding and improve solubility,
which is critical for highly colored baked goods. Micronization
technology is also useful when adding wet ingredients to dry
cake mix, keeping the colors stable and uniform. The technology
works incredibly well for seasonings, too, providing color stability
and proper coating to snacks.
Further, ADM's Colors from Nature® solutions are available in
both water-soluble and oil-soluble options, with oil-soluble color
solutions crucial for bakery items, as many rely on oil to support
moisture. Additionally, ADM's patented emulsion system is particularly
helpful in fat- or oil-based applications.
" For example, in baked goods, our emulsion technology can
stop a bright pistachio green frosting from bleeding into a vanilla
cupcake base, " Goodman explains. " Certain plant-based col©RUTHBLACK-STOCK.ADOBE.COM
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bake - March/April 2024

Table of Contents for the Digital Edition of bake - March/April 2024

bake - March/April 2024 - Intro
bake - March/April 2024 - 1
bake - March/April 2024 - 2
bake - March/April 2024 - 3
bake - March/April 2024 - 4
bake - March/April 2024 - 5
bake - March/April 2024 - 6
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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