Dry Grocery with Karen

Customers expect color consistency throughout their dry grocery, ranging from products like cereal to Mac ‘n Cheese. Precisely replicating color and ensuring color stability is a challenge. Karen’s research and development have garnered many color innovations and the patent for heat-triggered colorants.

Dry Grocery 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.