Baking & Snack - May 2020 - 72

COLORS & FLAVORS

Fruits and vegetables
provide natural color,
such as sweet
potatoes for red.
©New Africa - stock.adobe.com

ple, consumers expect products to have some brown color, which is the result of the Maillard reaction. Caramel
colors may enhance the brown hue, which in some applications, consumers perceive as premium.
"In today's baking business world, caramel colors
add richness to quickly brown baked goods that may
not have enough time in industrial ovens to achieve the
desired brownness," said Brian Sethness, executive vice
president of sales and marketing, Americas, Sethness
Roquette. "Caramel color helps pumpernickel bread
darken, the same as with rye. The dark swirl in many
marble ryes is created by incorporating caramel color."
The same is true for the swirl in cinnamon raisin
breads and bagels. Egg bagels, however, often rely on yellow-toned caramel color to achieve a golden "yolk" hue.
With chocolate baked foods, caramel colors enable
cost savings by limiting the use of cocoa. They also are
used with artificial vanilla to make it look like real vanilla bean extract.
"Our light, red-tone powdered caramel colors are
used in blends to reduce cocoa usage by as much as
40%," Mr. Sethness said. "Our darkest caramel colors are
used in blends to reduce the need for expensive alkalized
[Dutch] cocoa powder by approximately 30%."
To differentiate in the crowded marketplace, bakers
will often layer flavors. Sometimes this means combining two or more fruit flavors. Other times it's about adding an element of surprise.
"You can deliver more depth of flavor with nuances,
such as that of salt, smoke, honey or coffee," Ms. Snider
said. "Take grilled peach inclusions, for example. We've
translated this favorite fruit-based dessert to a piece that
tastes like caramelized fresh peaches."
Seasonal inclusions add color and flavor and enable
bakers to easily offer limited-time offerings.
"Inclusions are the perfect way to develop new ontrend baked goods faster," Ms. Snider said. "They bring
excitement to bakery items through color and flavor
combinations. We've brought the indulgence of rosé
wine into a colorful strawberry inclusion that bakes
great into a cake."
When tapping into Asian flavor trends, Ms. Snider

72 Baking & Snack May 2020 / www.bakingbusiness.com

suggested adding azuki (red bean) inclusions to a green
tea muffin to create an earthy, savory sweetness along
with a desirable bright red color.
Colors can add dimension to baked goods. Soaking
oats or quinoa in natural colors then drying them out, for
example, then using the colored grains as an inclusion in
baked foods or even as a topping adds a pop of color, explained Stephanie Ferretti, inside sales, GNT USA.
"The addition of yellow hues from turmeric or other
fruit and vegetable juice colors can help brioche as well
as butter, honey and Hawaiian products stand out from
the other varieties," Ms. Ferretti said. "The color lets consumers know to expect more flavor than a white variety."
Some natural colors pose challenges. Red shades, for
example, may not survive baking temperatures.
Chr. Hansen has developed a sweet potato pigment
source using traditional breeding techniques. It has application in all types of baked foods, including fruit fillings as well as extruded products and baked snacks.
"These sweet potatoes offer a brilliant, ultra-stable red
color that can replace carmine and Red 40 in many applications," Ms. Frecker said. "The color has good light
and heat stability, resists oxidation, has no off-flavor and
is very stable at low pH."
Food Ingredient Solutions developed a new heat-stable beet red pigment specifically for red velvet cake.
"And we've encapsulated natural pigments that function like lakes, making them a natural alternative to synthetic lakes in fondants and frostings," said Jeff Greaves,
president. A lake food color is an insoluble material that
tints through dispersion. They are very versatile and stable but not a natural color solution.
Most savory crackers rely on flavors for aroma. Flavors
also enhance the intended taste of the cracker, which
may come from herbs, spices or cheese ingredients.
"The level of commodity cheese needed to achieve
the desired flavor impact may negatively affect the machinability of the dough as well as challenge the fat and
sodium content on the nutritional panel," Ms. Druschitz
said. "Switching to a cheese powder can alleviate some of
these issues but pricing, availability and taste impact still
may be less than ideal.


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