Are you looking to create the next most delicious bakery product on the market?
You are in the right place. With our NPD team, we curated a list of flavours, and colours that will help make your products the best in the market. With unique delicious flavours, that will make your customers come back looking for more. And natural colours that will allow you to stand out.
Bakery products include home baking kits, pies, pastries, cakes, icings, frostings, toppings, biscuits, cookies, doughnuts, pizzas, bread.
Our Bakery Natural Colours Top Picks:
BURNT SUGAR
Origin: Burnt sugar is a Caramel formed by the controlled heating of food sugars without the addition of other ingredients.
Profile: Utilising the Maillard Reaction, Burnt Sugar is used to produce brown shades.
Formats: Available as a water-soluble liquid, water-soluble powder, and oil-soluble liquid.
Stability: Burnt sugar has very good heat and light stability.
Notes: Caramelised sugar, excellent heat stability with subtle Caramel flavour.
COPPER CHLOROPHYLLIN POWDER
Copper Chlorophyll is a semi-synthetic derivative of Chlorophyll that reacted with Copper to create an oil-soluble pigment with ENHANCED STABILITY and bold, green colour. Typically an oil-soluble liquid, Copper Chlorophyll can also be made water-soluble through the use of permitted emulsifiers. It is also commonly blended with yellow colours.
LUTEIN EXTRACT POWDER
Origin: Extracted from the flowers of the Marigold plant Tagetes erecta.
Profile: Lutein provides a warm, lemon yellow colour at lower dosages with a more orange hue at higher dosages.
Formats: Available in both oil and water-soluble liquid formats, as well as water-soluble, spray-dried powder.
Stability: It has good stability to heat and light, with a pH range of 3 – 8.
Suggested Dosage: 0.1 – 0.2%.
NATURAL BETA CAROTENE
Origin: Natural Beta Carotene derived from the fermentation of the fungus, Blakeslea trispora.
Profile: Warm yellow shades popular for a rich, creamy Vanilla colour.
Formats: Liquid, water soluble
Stability: Excellent heat and light stability.
Suggested Dosage: 0.1 – 0.5%
CARROT EXTRACT POWDER
Profile: Pleasant orange-yellow shade.
Formats: Powder
Suggested Dosage: 0.1 – 0.5%
SAFFLOWER
Origin: Extracted from the plant Carthamus tinctorius.
Profile: Safflower produces a clear, bright yellow colour with a mild, honey-like flavour. It gives a lemon shade and would be used to replace colours such as Curcumin or Lutein.
Formats: Available in water-soluble liquid formats or spray dried into a water-soluble powder.
Stability: Safflower has excellent stability to heat and light with a pH range of 3 – 8.
Suggested Dosage: 0.5 – 1.5%
PAPRIKA E160C
Origin: Extract with a high concentration of Capsanthin and Capsurobin. made from the dried fruits of the Sweet Bell Pepper plant: Capsicum annum.
Profile: A natural orange colour.
Formats: Available in both oil and water-soluble liquids and spray dried powder is also available to give a vibrant orange colour.
Stability: When blended with natural antioxidants, Paprika has good heat and light stability, with a pH range of 3 – 8.
Suggested Dosage: 0.5 – 1%
RED BEET
Origin: Made from the juice of Red Beetroots Beta vulgaris.
Profile: It is used to create vibrant pink to red shades.
Formats: Available in water-soluble liquid formats or spray dried into a water-soluble powder.
Stability: Red Beet has limited heat and light stability and is ideally suited for low-temperature processed food applications with a pH range of 4 – 7.
Suggested Dosage: 2.5 – 4%
RADISH POWDER
Origin: Botanical source – Raphanus raphinstrum.
Profile: Radish produces a bright red-orange colour at low pH, turning pinker in neutral applications
Formats: Powder
Solubility: Water-based
Suggested Dosage: 1 – 2%
Note: Produces a bright pink shade in applications with pH 5.0 – 7.0
RED BLEND – BAKE STABLE
Description: Colouring Food – Radish, Burnt Sugar & Colour: Paprika or E160c
Formats: Powder
Solubility: Water-based
Suggested Dosage: 1 – 3%
Note: An optimised blend of colouring foodstuffs and natural colours, intended for applications with pH 5.5 – 7.5
RED CABBAGE POWDER
Description: Red cabbage or Anthocyanin
Formats: Powder
Solubility: Water-based
Suggested Dosage: 0.1 – 0.5%
Note: Lavender shades
BLACK CARROT POWDER
Description: Concentrated juice of Black Carrot (Daucus carota)
Profile: Purple-blue shades perfect for Berry flavours such as Blueberry or Lavender
Formats: Liquid and powder, water-soluble
Stability: Good heat stability, limited pH stability in neutral applications
PURPLE SWEET POTATO
Origin: Concentrated juice of Purple Sweet Potato (Ipomoea batatas L)
Profile: Violet-purple shades perfect for Blackcurrant, Vimto or Mixed Berry flavours.
Formats: Liquid and powder, water-soluble
Stability: Good heat stability, limited pH stability in neutral applications
Note: Produces a purple/violet hue in applications with pH 5.5+
If you are looking for other colours, do not hesitate to contact our team at sales@plant-ex.com
Our Bakery Top Note Flavours Top Picks:
We have prepared a bakery portfolio containing a large range of tasty top note flavours, natural colours, natural extracts and food protection systems. Here is a small excerpt from our Bakery portfolio demonstrating our top flavours for the industry:
To see our full recommendations for flavours and the rest of our bakery portfolio get in touch with sales@plant-ex.com
The portfolio helps you choose the right ingredients, and our team will assist you through every step from choosing the products to optional testing in our applications lab.
