Founded in 1967, Thymly Products is a third-generation, family-owned company based in Maryland that provides functional ingredients for the baking industry—including dough conditioners, baking powders, flavors, and more. All of their products are business-to-business and intended for further processing, not consumer-ready use. Today, Thymly is turning its focus to one of the most pressing issues facing food manufacturers: replacing synthetic colors—particularly red dyes—with natural alternatives. 

While many solutions on the market are designed for beverages and processed snacks, baked goods have their own technical challenges. In this interview, Trey Muller-Thym, President and Owner of Thymly Products, shares how his company is approaching red dye replacements from a baker’s perspective—and why he believes their size, flexibility, and customer commitment make all the difference. 

Rooted in Baking, Focused on Function 

OU Kosher: Can you give us an overview of Thymly Products? 

Trey Muller-Thym: We were founded in 1967. I’m the third-generation owner. We started with a wholesale bakery and have since grown into producing baking powders, dough conditioners, flavors, and some functional flavors and colors. All of our products are for further processing—nothing ready-to-eat, nothing consumer-facing. 

We got into flavoring because baking powders sometimes affect taste in sweet goods. So we developed bitter blockers and sweetness enhancers to preserve good flavor while achieving the correct reaction in the oven. It’s all functional—solving technical challenges in baking. 

OU Kosher: Do you have your own brands? 

Trey Muller-Thym: Yes, we have our own house brands and also do co-packing. Our most-produced item is baking powder, but we also do dough conditioners and flavors. We offer flexible pack sizes, from 10-pound pails to 50-pound bags to totes. For some customers, we pre-measure ingredients to make it easier for workforces that don’t speak English or prefer visual clarity. That way, it’s one bag per recipe—no weighing needed. 

Why Kosher Certification Matters 

OU Kosher: Why did you become kosher certified? 

Trey Muller-Thym: That started before my time, probably under my father’s leadership. But today, it’s essential. If you want to work with large-scale companies, you must have kosher certification. Most won’t even consider you otherwise. 

Natural Colors in a Chemically Complex World 

“The vibrant reds are kind of a thing of the past… but we’re working to get as close as we can.” 

OU Kosher: When did you start working on natural colors? 

Trey Muller-Thym: We started by replacing caramel colors in rye and wheat breads about five or six years ago. Now the big issue is red dyes like Red #3 and Red #40. We’re about 80–90% through development of a natural replacement, and we’re testing with customers right now. 

OU Kosher: What makes red dye challenging in baked goods? 

Trey Muller-Thym: The biggest issue is pH. Natural red colors require different pH levels, which can affect shelf life—either helping or hurting it. We have to balance the chemical environment so we don’t get yeast or mold issues. And baking’s not like beverages—it’s much more complex. 

OU Kosher: Are you focused on baking specifically? 

Trey Muller-Thym: Yes, 100%. Our R&D is focused on cakes and sweet goods. Every product reacts differently, so we’re working on multiple solutions rather than one-size-fits-all. 

In-House R&D and Customer Testing 

OU Kosher: Are you developing everything internally? 

Trey Muller-Thym: Yes, all in-house. We have a full bake lab. We’re doing controlled tests, and we’re also getting customer feedback from plant trials. That helps us fine-tune before commercial launch. 

OU Kosher: Are you hearing from new customers? 

Trey Muller-Thym: We’ve had a few new inquiries, but right now, we’re focused on refining with existing customers. We expect demand to grow as bans approach and awareness spreads across the industry. 

Expanding Solutions: Egg Replacers and Shelf Life 

OU Kosher: Are there other trends you’re focusing on? 

Trey Muller-Thym: Egg prices have gone way up. We’ve had egg replacers, but we just released a Non-GMO version. We’re also working on clean label solutions for mold inhibition to replace calcium propionate. Staling is another area of focus—keeping the crumb (the inside of the product) from hardening. We want it to feel fresh longer, even if it was baked weeks ago. 

Smart Co-Packing and Technical Capabilities 

“Nobody has the same desires. Everyone wants something unique—and we solve for that.” 

OU Kosher: Any advice for companies looking for a co-packer? 

Trey Muller-Thym: Come with a detailed understanding of your product—what’s in it, pack sizes, whether it needs parts per million accuracy. We can do that. We also do plating—coating dry ingredients with concentrated liquid colors or flavors. It reduces mess and simplifies sanitation, especially in high-volume environments. 

A Culture of Care and Ownership 

OU Kosher: What sets Thymly apart? 

Trey Muller-Thym: Everyone says they care about customers—but we really do. Our team is trained to catch problems before they happen. If a scheduled pickup doesn’t happen, we call the customer. If we notice they missed their usual monthly order, we check in. 

We’re a family business. Our employees take ownership. Customers have my number. When things go wrong, they’re not stuck with a sales rep—they’re calling decision-makers. That’s the difference. We’re not a conglomerate focused on the dollar. We’ll lose money to keep a customer’s bakery running. 

OU Kosher would like to thank Trey Muller-Thym and the entire team at Thymly Products for sharing their insights. As the food industry shifts toward clean-label solutions and ingredient transparency, Thymly’s approach to innovation and service continues to set them apart. 

https://thymlyproducts.com/