Sriracha and bacon have been flavor stars for the past two years, appearing in and on a host of foods. Around the same time, natural blues and greens arrived on the scene, giving snack producers and bakers even more color options.
Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously.
In response to consumer trends, more bakers and snack manufacturers are using natural flavors and colors in their products. But will supplies of such ingredients be able to keep up with demand? Here’s what we found out from the manufacturers with which we talked.