In bakery applications, the use of natural color is one way in which brands can differentiate their products and boost their value proposition. Natural colors can also replace synthetic colorants in existing bakery products, as brands work to align their tried-and-true products with current consumer expectations.
Common technical challenges that arise when formulating with natural colors in bakery applications include color degradation during processing, color bleeding, and color fading over the product’s shelf life. “When selecting natural colors for bakery items with longer shelf lives, developers must consider various factors to maintain product quality,” explains Nidhi Jaiswal, MS, a food scientist specializing in human nutrition.