Baking with Karen

Baked goods are significantly enhanced by bold color. However, heat processing, extrusion, color migration, pH levels, and fat content (to name a few variables) can affect the performance of colors. Fortunately there are experts like Karen Brimmer. Karen’s 18 years of experience as a chemist in the food industry have led her to research and development in color innovations. With a specialty in baked goods, she holds the patent for heat-triggered colorants.