A Very Red Christmas

2016-12-19 18:00:01

‘Tis the Season for Beautifully Colored Baked Goods and Sweets

Are your brand’s seasonal baked goods and confections colored from botanical sources?

Learn about a breakthrough, heat-stable innovation for all of your holiday red needs here.

Happy Holidays!

A Very Red Christmas

Related Posts

Regulatory Bodies Draw Differing Conclusions About Titanium Dioxide

Innovators Compete for a Slice of the Energy Category

Exceeding Expectations with Plant-Based in Fast Food

Back to the Past: Lisa Frank and Pillsbury Team Up for Ready-to-Bake Unicorn Cookies

European Commission Ban on Titanium Dioxide (E171) in Pet Food

Natural Colors Shine Through in Beverage Formulations

Data Finds Organic Claims Drive Sales

New blue: FDA approves Sensient’s natural color made from butterfly pea flower

FDA Approves Sensient Butterfly Pea Flower Extract

Natural Colors Enable Vibrant, Playful Buns for Plant-Based Burgers

EFSA Finds Titanium Dioxide is Not Safe for Food

Functional Food Offers Growth Opportunities

NPD Innovation Rising to Meet Consumer Demands for Immunity

Growing Sales of Natural, Organic, Functional Food and Beverages Indicate Bright Future

The Future of Clean Label: Radically Transparent, Natural, Functional

Appearance of Plant-Based Protein Has Room to Grow to Compete with Beef

Kraft Launches Bright PINK Mac & Cheese for Valentine’s Day

Creative, Unique Releases Drive Sales for Both LTOs and Traditional Products

Sensient Technologies 2021 Color of the Year symbolizes consumers’ pursuit of renewal and optimism

Natural Color and Flavor Formulation: Advice from the Experts

Popularity of Turmeric Increases Concerns for Adulteration

Colorful Seasonal Offerings Drive Growth

Trending Colors on Social Media

FDA and OSHA Release Food and Employee Safety Checklist

Plant-Based Meat Product Sales Increased When Sold in the Meat Department

New USDA Rule to Thwart Organic Fraud

Food Safety Includes Employee Safety

Color’s Impact on Consumer Taste Expectations and the Sensory Experience

COVID-19’s impact on how consumers perceive ‘clean’

Curcumin and Omega-3 Top the List for Functional Ingredients Consumers Most Want to Try

New Pet Food Product Development Perseveres in Pandemic

Pandemic challenges global pet food ingredient suppliers

Infrastructure allows pet food ingredient supply mission

Lead Found in Turmeric Highlights Need for Stringent Food Safety Checks

COVID-19’s effect on new product development unknown

Drink with Your Eyes: Beverage Mixes Driving Premium Functional Trend

Meet Pet Food Premiumization Trend With Color

Starbucks Continues to Leverage the Photogenic Food Trend with Tie Dye Frappuccino Launch

Have You Ever Seen A Clear Raspberry?

Blue and Green Milk: Disneyland’s Galaxy’s Edge Drinks

Petco to Stop Selling Pet Food With Artificial Colors, Flavors, and Preservatives

Sensient Technologies Acquires Mazza Innovation

France Poised to Ban Titanium Dioxide

Sensient Technologies Acquires GlobeNatural-What does it mean?

Starbucks’ New Instagrammable Color-Changing Cold Brew

Skittles Internet Debate: Do All Colors Taste the Same?

Dunkin’ Brands Still Committed to Removing Synthetic Colors by 2018

Hy-Vee Cutting Artificial Ingredients in 1,000 Store Brand Products

Nestlé, Hershey’s and Mars’ Shift to Clean Snacking Fuels Candy Market Rebound

GMI Bringing Back Artificially Colored Trix Cereal

Herza Schokolade Launches On-Trend Purple Chocolate Range

Ongoing Legal Battles Over ‘Natural’ Definition

Wine Gets the Blues

Food Navigator Interviews Sensient Food Colors

The Power of Color in Dairy Product Development

What Ingredients are Food Manufacturers Phasing Out

The Latest Color Trend: Bright Red Pickles

Tasting the Rainbow in New Product Development

Natural Colors’ Continuous Growth Despite FDA Approval of Synthetics

Is Glow-in-the-Dark the Next Food Trend? Meet the GLO-NUT

The Important Role of Color in the Push to All-Natural Confections

Kraft Heinz Cooking Up Cleaner Cheesy Snack Labels

The Benefit to Closer Cooperation Between Global Color Regulators

New Simply Popsicles® Showcase the Bright Colors of Nature

Mothers Know Best: How Moms are Influencing the Food and Beverage Industry

FDA Withdraws Draft Guidance on Fruit and Vegetable Juices as Color Additives

How Big Food is Taking on a World of Picky Eaters

Kraft Heinz Doubles Oscar Mayer’s Marketing Budget to Promote Natural Ingredients

The Magically Colorful Unicorn Trend

A Colorful Twist on a Sweet & Salty Snack

Food Color Footage Aboard Space Shuttle

Natural Color Portfolio Expands for Snacks

Food Color Effect on Older Consumers

Dunkin’ Donuts and Baskin-Robbins Removing Artificial Colors by End of 2018

New Trend: Color Where You Least Expect It

Food Color is as Important as Taste

It’s Not Valentine’s Day Without Red Velvets

Negative Attention on Artificial Dyes Drives Demand for Natural

France Permits the Use of Coloring Foods in Beer

Out of the Way, Rainbow Bagels — Unicorn Latte Health Elixirs Are Here

Myth or Fact? Artificially-Colored Foods Are Bad for You

Further Concerns Over the Safety of Titanium Dioxide

Health Canada Proposes Changes for Amaranth’s Permitted Usage Level

Panera is 100% Additive-Free

A Paradox: Natural Foods with Artificial Coloring

Formulators Taking Solution-Approach to Natural

Visual Appeal for the “Natural” Baker

Consumers Emphasizing Ingredients on Food Labels

Will 2017 be the Year of Purple Foods?

Color Empowers Consumer Social Sharing

#TBT A Look Back at the Co-Creation of the Food Coloring Business

8 Foods You Would Never Guess Were Artificially Colored

Feeling Cold? Warm-Up with this New Bright Blue Tea from Japan

Food Fun: Colorful 3-D Gingerbread Creations

Colorful #MirrorCake Images Taking Over Instagram

Color of Food Guides our Brains

Naturally Coloring the Beverage Industry

Are Autumn Leaves the Next Source of Natural Color?

Food Colors Market to Reach $3.75 Billion by 2022

Spirulina Algae: Next Natural Food Trend

A Fiesta of Natural Colors in Tequila

Why Foods That Are Blue Are Perceived As Less Natural

Quest for a True Blue M&M

Big Brands Clean Up Portfolios for Consumers

Natural Colors Linked to Positive Health Effects

Papa John’s Completes Removal of 14 Ingredients

Many Food Companies are Cooking Up New Natural Recipes

Scary Delicious: Krispy Kreme’s Colorful Halloween Doughnuts

GMI Still Struggling with Natural Color in Lucky Charms Marshmallows

McDonald’s Japan Celebrates: Just Because It’s Fall

European Food Safety Authority (EFSA) Continues Research on the Safety of Titanium Dioxide

Ingredients in Sports Drinks: Natural Colors

Starbucks Removes Caramel Coloring from Infamous Pumpkin Spice Latte

Peace, Love and Cake

A Deep Look into Spirulina: an Emerging and Popular Natural Color Source

Cakes Are Getting Colorful

Rainbow Lattes are the Latest Thing in Coffee Art

Tastefully Terrifying Halloween Red Velvet Croissants

GMI #RealTrixRabbit Campaign Promotes Removal of Artificial Colors

UK Testing Unexpected Ice Cream Colors

Does Mac&Cheese Lead the ‘Free-From’ Trend?

Why Wegmans Removed Artificial Colors in their Icings

Canada Campbell’s Listens to Changing Consumer Needs

GMI Still Seeking Natural Blue and Green Colors for Trix Cereal

UK Nestlé Cereals Reassure Consumers Wanting the Removal of Artificial Colours

Food Companies Are Not Phasing Out Artificial Colors Fast Enough for Some

Heinz Removing Artificial Colors from Pickles

Artificial Dyes Still Present in Many Kid-Friendly Products

Kraft Launching Jell-O Line Without Artificial Colors

McDonald’s Removing Artificial Colors from Iconic Chicken Nuggets

Sensient Colors: Heat Stable Natural Red

Natural Colors ‘Upsurge’ in 2016 Market Share

PepsiCo Launches “Stubborn Soda” Line with Natural Colors

Consumers Are Influenced by the Color of their Food

Color Me Natural: 2016 Confectionery Color Trends

Food Color Pops Up Where You Least Expect It

General Mills Working to Remove Artificial Colors from Lucky Charms’ Marshmallows