Flavors and Colors

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The concept of “better-for-you” products continues to grip the food industry, and the snack and bakery market is no exception.

The McIlhenny Company recently introduced TABASCO brand Chipotle Spray Dry Flavoring—a full-bodied flavor enhancer that delivers the popular, smoky taste of TABASCO brand Chipotle Pepper Sauce in a convenient dry format.

Bill Graham, vice president sales North America, PROVA Inc., announced that the company is now offering NATURAL PROVANIL-US7, a technological, economical and consumer-preferred alternative to natural vanillin.

DDW, “The Color House,” introduced a food color powder derived from a purple corn hybrid cultivated in the U.S.

BI introduced a new ingredient featuring one of the oldest and most nutritious known vegetables, sweet potatoes.

Carolina Ingredients recently released organic versions of some of its customers' favorite blends. 

One momentous evening in 2011, amidst the verdant hills of Italy’s Tuscany region, as Jerry M. Bello, Jr. and his wife Shannon sat down for a meal at a traditional osteria while on vacation, inspiration struck.

Usage of the term “better-for-you” can be confusing for some, but generally it means taking traditional foods—including many snacks and baked goods that are normally thought of as indulgent, like cookies and sweets—and improving them nutritionally, including cleaning up the label. This can largely be accomplished through ingredient selection.

Whether center-of-store or along the perimeter in the fresh bakery section, sweet goods are on the rise. According to the 2017 “What’s in Store” report from the International Dairy Deli Bakery Association, in-store bakeries have experienced much success over the past five years, soaring 51 percent in total annual sales to reach $15.7 billion dollars, enjoying a 7.9 percent increase in the past year alone.

As with many ingredient categories, added food colorings have been on the mind of industry professionals and consumers alike.