Flavor is at the forefront of what determines a good quality baked good. However, as the clean label trend evolves, we are seeing the demand for cleaner ingredients filter into all areas of the bakery, including flavors. At this year’s Baking Expo in Las Vegas, I’ll be keeping an eye on the latest developments in natural flavors. After all, with synthetic dyes being phased out in the U.S., the race is on to find vibrant, delicious alternatives.

IBIE 2025 promises to be a treasure trove of inspiration, featuring everything from fruit and vegetable extracts to cutting-edge, fermentation-derived colors. I’m excited to see how suppliers and bakers are kneading creativity into their formulas to achieve those eye-catching hues without compromising on taste. Will beet juice become the new red velvet staple? Can spirulina give us that perfect pastel green? The possibilities are proofing up nicely.

Naturally Flavorful

Beyond colors, the show will showcase the latest in natural flavor enhancers, including vanilla alternatives, citrus essences, and even savory umami boosters for artisanal breads. I’m confident that the expo’s demo stages and innovation pavilions are where we’ll watch these trends come to life, with live baking sessions and expert panels breaking down the science behind the flavors.

Networking is the secret ingredient at IBIE, and rubbing elbows with fellow bakers and suppliers is invaluable. No matter the size of your operation, the connections made here can sweeten your business for years to come. Plus, with hundreds of exhibitors, you’ll have the chance to taste, test, and take home samples of the next big thing in clean-label baking.

Are you ready to stay ahead of the latest bakery trends? Then, IBIE 2025 is the place you have to be! I’ll be there, ready to see how natural flavors are taking the cake. See you at the show! Be sure to say hi!

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