Monthly Archives: March 2016

Current flavor and color trends in baked goods and snacks

March 9, 2016

Snack Food and Wholesale Bakery, March 9, 2016: Ed McIntosh, marketing manager at Flavorchem Corp., Downers Grove, IL, predicts more savory flavors and flavor mash-ups to appear in breads, trends he attributes to millennials and gen X. The company recently expanded its savory bread flavors like a Middle East blend, sweet fennel and chipotle pepper.

Nostalgia is another trend still prevalent in the baked goods category. Radke cites root beer, s’mores, bubble gum, cotton candy and birthday cake as some of the more-popular nostalgic flavors.

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What Is the Future for Synthetic Colors?

March 1, 2016

Food Processing Magazine, March 1, 2016: Synthetic hues may be around at least for a while for certain food segments, agrees Ed McIntosh, marketing manager at Flavorchem Corp., Downers Grove, Ill. “There’s always going to be a need for synthetic colors due to cost or functionality. Some natural colors cannot provide the exact color specifications and/or requirements needed in some applications,” he says. “Consumers are used to the visual cues their favorite foods and beverages provide, so it will take time for them to adjust if a natural color is used for a staple.”  Click here for full article.

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