The Prepared Foods PodcastAuthor: www.preparedfoods.com Language: en-us Genres: Business News, News Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Coloring Between the Lines—The shift from artificial to natural colors
Wednesday, 29 April, 2026
As demand for clean-label and naturally colored foods continues to rise, bakery remains one of the most technically challenging categories for going natural when it comes to color. Baked goods subject pigments to prolonged high heat, complex ingredient interactions, and post-bake handling stresses. Dr. Abbey Thiel, YouTube’s “Abbey the Food Scientist” host, discusses these challenges and what bakers can expect when replacing artificial colorants with natural colors in baked goods. Sponsored by
