Blending comfort foods with creativity, the latest trends, and natural ingredients, our EXBERRY® chefs are redefining how color shapes the future of food.
We believe food is more than just fuel—it should also be an unforgettable experience. It sparks emotions, tells a story, and connects us to culture, tradition, and innovation. In our culinary innovation kitchen, we push the boundaries of what’s possible with plant-based colors, transforming familiar comfort foods into something fresh, exciting, and unexpected.
Our work goes beyond creating recipes—we craft gold-standard concepts that inspire chefs, product developers, and brands to bring bold, vibrant, and delicious ideas to life. From nostalgic flavors with a modern twist to innovative techniques that embrace sustainability, our approach is playful, purposeful, and rooted in real food. Let’s take you inside our kitchen—where creativity meets color!
What drives our culinary innovation?
Food is deeply personal—whether it’s a childhood dish reimagined for today’s consumers or an unexpected twist on a classic recipe, we approach each creation with a balance of comfort and creativity.
Today’s consumers are seeking more than just great taste—they want food that reflects their values. At the core of our culinary innovation is the commitment to clean-label, plant-based colors sourced from fruits, vegetables, and plants. This ensures that every dish we create not only delivers vibrant, natural hues but also aligns with a transparent and sustainable ethos. Sustainability is embedded in our approach, whether through upcycling ingredients or creating waste-conscious products. And because food is an experience that should engage all the senses, we design multi-sensory culinary creations that captivate sight, taste, and texture, delivering maximum impact in every bite.
How we define ‘gold standard’ concepts
Our «gold standard» concepts are inspired by a synergy of ideas—whether it’s a cherished family recipe, a high-end restaurant experience, or innovation ignited by collaboration with our customers.
Our ultimate goal is to infuse our recipe development with creative energy, bold colors, and practical know-how. This could mean reinterpreting a beloved dish with a modern, unexpected twist, like adding turmeric for a functional upgrade on a traditional Mexican horchata, or dreaming up new innovations like our vibrant orange and spicy carrot-infused hot sauce. These innovations come to life through trial, testing, and plenty of playful experimentation with colors, flavors, and fresh ideas in our kitchen.
From concept to commercialization
Once a concept is developed in the EXBERRY® kitchen, the next step is scaling it up for larger manufacturing processes. We work hand-in-hand with our expert food scientists to refine recipes for large-scale production. Whether it’s adjusting a recipe to enable it to pass through a “kill-step” or improving the feasibility of a new product, our team ensures that creativity endures as we bring it to market.
Where we find inspiration
The world of food is ever evolving, and staying ahead of trends is essential. We follow the restaurant scene closely and keep a pulse on emerging culinary techniques and flavor profiles. From chef-driven innovations to trends in social media, food blogs, and major publications like the New York Times and Washington Post, we stay informed on what’s next.
Today’s consumers crave comfort, novelty, and authenticity—and our concept development reflects that. We’ve seen an explosion of home baking, fermentation, and multi-sensory dining, all of which influence how we pair EXBERRY® colors with bold flavors.
How EXBERRY® transforms our creations
EXBERRY® isn’t just a color—it’s an ingredient. More than simply adding visual appeal, our plant-based concentrates enhance taste, texture, and storytelling. We always ask ourselves: How can color make this better?
A touch of pumpkin concentrate can add warmth and depth to a squash soup, making it as inviting as it is delicious. Carrot and paprika can elevate a spicy hot sauce, enhancing not only its fiery kick but also its natural vibrancy. And for something unexpected, a Yuzu-Umeboshi Lemonade can come to life with a striking swirl of color, creating a sensory experience that’s as bold in flavor as it is in appearance.
Color isn’t just about aesthetics—it’s an integral part of how we experience taste.
What’s cooking in our kitchen?
We’re constantly testing, refining, and launching new concepts that reflect the next wave of food innovation. Some recent standouts include:
Hot Honey Carrot Crackers
Made with upcycled carrot pulp, flavored with on-trend hot honey and gochugaru
Ricotta & Sourdough Toast Ice Cream
Comforting, surprising, and entirely crave-worthy
Mango Boosted Lemonade
A refreshing lemonade with a colorful kick, featuring mango syrup and color-coated mango pieces for a vibrant visual and delicious flavor.
The best part? We’re just getting started! Stay tuned for more in-depth explorations from our Chef Talk series. We’ll continue to share behind-the-scenes insights, recipes, and inspiration that push the boundaries of flavor, color, and creativity in the food industry.
>>> Download our exclusive color trend report to explore our culinary philosophy, chef-driven creations, and practical applications.
Let’s create together.
Our EXBERRY® Culinary Innovation Team is here to inspire, collaborate, and problem-solve with you. Whether you’re developing a new product, rethinking a classic, or looking for bold color solutions, we’re ready to bring your vision to life.
>>> Let’s talk! Reach out to our culinary team to start your next color-forward food innovation.
Meet our chefs
Christina Olivarez, Corporate Executive Chef
A Culinary Institute of America graduate, Christina was the Executive Chef at Diego, a modern Mexican restaurant. She was named Eater.com’s 2012 Vegas Chef of the Year and won an episode of Chopped on the Food Network. Her passion lies in highlighting unexpected ingredients in new and exciting ways.
Armando Olivarez, Corporate Executive Chef
A French Culinary Institute (FCI) alum, Armando’s culinary journey includes working at Dan Barber’s Blue Hill at Stone Barns, one of the world’s most innovative farm-to-table restaurants. His work is deeply influenced by the connection between agriculture, food, and storytelling.