GNT will display plant-based colour applications at IBIE 2025 using concha cookies as a demonstration vehicle. The company's stand (North Hall 6666, 13-17 September) features cookies inspired by the traditional Mexican sweet bread known for its distinctive shell-shaped sugar topping.

Conchas originated in Mexican bakeries during the colonial period, combining European baking techniques with local ingredients. The characteristic ridged topping, which gives the bread its name (concha means shell in Spanish), traditionally uses vanilla or chocolate flavouring with simple sugar and butter. The modern versions at IBIE incorporate colours from red potatoes, peppers, carrots, and spirulina to create the visual effect.

Natural colour adoption has accelerated across food manufacturing as regulatory frameworks tighten around synthetic additives. Several artificial colours face restrictions in various markets, whilst consumer research indicates preference for recognisable ingredient names. Plant-based alternatives also avoid some allergen concerns associated with synthetic options, though they present different technical challenges including pH sensitivity and heat stability variations.

The bakery sector has been slower to adopt natural colours compared to confectionery or beverages, partly due to processing conditions. High-temperature baking, varying pH levels in different dough types and extended shelf-life requirements create specific stability demands that synthetic colours traditionally met more easily.

GNT's demonstration addresses these technical considerations through formulated examples rather than laboratory samples. The cookie format allows evaluation of colour performance under actual baking conditions, including oven temperatures and moisture loss during processing.

Technical discussions at the stand will cover practical reformulation issues including dosage calculations, interaction with other ingredients and cost implications of switching colour systems. The conversations reflect broader industry movement toward natural ingredient adoption, balanced against operational and economic considerations.