Check out the April 2024 issue of Prepared Foods, featuring our cover story on the future of natural colors in baking, natural and botanical methods of food preservation, and more.
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.
While natural and botanical methods of preservation have been in use for centuries, the modern food processing system has relied heavily on synthetic food preservatives, such as nitrates, benzoates, sulfites, sorbates, and others.
Today, it’s hard to keep up with the dramatic evolution of protein ingredients that fall under the umbrella of plant-based. This includes the growing numbers of ingredients that are not even based on plants. Here’s a brief look at current trends that help define movement in plant-based ingredients, followed by predictions for the future of alternative proteins.
“Our fans have always relied on our products for energy, but we knew there was also an opportunity to create a product that could give a mental boost and support focus," said Fabiola Torres, PepsiCo general manager and chief marketing officer, Energy Category.
“We’ve kicked things up a notch with this flavor exploration inspired by the flavor lab at Truly L.A. and can’t wait for fans to try this fun and playful combination that’s sure to score,” said Matt Withington, Truly Hard Seltzer's senior director of marketing.