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.

Baking with Zack

While color applications can be especially difficult for baking and dry grocery foods, Zack Henderson is passionate about finding solutions. With 11 years of food ingredient experience, including 6 years specializing in baking and dry grocery food colors, Zack’s expertise led him to become an instructor for Rutgers Food Science Continuing Professional Education.