Ingredients firm Wild has expanded its natural food colourings range to help food manufacturers avoid certain artificial colours that now require warning labels.
Food-grade pigments may be obtained by fermenting bacteria sourced from sponge, according to preliminary studies from India.
Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.
Wild has increased its volume capacity for aseptic cold filling for its beverage flavour systems, saying that it can now meet customer requirements for preservative-free mixes even in peak season.
Wild is extending its use of blossoms in flavour blends for use in beverages and other products, and is working with more companies to use the likes of lavender, rose and elderberry in combination with fruit flavours.
Ingredients firm Wild has developed a line of natural flavours that can be used to bring a refreshing effect to confectionery products.
Wild is broadening its offering of citrus flavours with the addition of three exotic fruits to its range: dalandan, kalmansi and yuzu.
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