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.

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Baking with Mariana

Food scientist Mariana Pimentel is passionate about finding solutions to these challenges in the food industry. With more than 8 years of experience in developing new products and color solutions, Mariana is a Technical Service Manager for Confectionery, Processed Goods, and Plant-Based meat analogues, creating natural and synthetic solutions for regional and global customers. She and her team are excited for the opportunity to help guide you to successful, colorful product launches!

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