Color options are growing

When thinking about using natural colors in baked goods and snacks, it’s easy to get hung up on the limitations these additives have compared to their synthetic counterparts. In some ways, it’s true. These ingredients — which aren’t labeled as natural at all — need to be formulated with care to ensure stability and vibrancy. These colors are often extracted from plant sources like paprika, turmeric, beet, sweet potato, radish, red cabbage, spirulina, annatto, caramel, carrots and beta-carotene. Each comes with its own pH, moisture and sugar content, and even flavors and odors.

“Bakers using our anthocyanin-rich Suntava Purple Corn Extract Powder, Flour or Meal have found that slight adjustments to the cook time and temperature can help them achieve their desired color,” said Terry Howell, Suntava Purple Corn ingredient expert for Healthy Food Ingredients.

Read the rest of the Food Business News article here.