When 'natural' is not enough: Colouring foodstuffs in the spotlight

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

Related tags: Color, Food

In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves.  FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.

Food companies are switching to colouring foodstuffs over natural colours, on growing consumer demand, and suppliers were showcasing their brightest and best at the show. 

The term colouring foodstuffs usually refers to colouring extracts derived from recognised foods, processed in such a way that the extract retains the raw material’s characteristic properties such as colour and flavour.

They are becoming increasingly popular with food manufacturers, since they are considered ingredients rather than additives and, as such, do not carry an E number classification.

GNT's managing director Paul Collins claimed that colouring foods are far more in line with consumer understanding of 'natural', while Chr. Hansen's global technical industry manager Rainer Krüger said consumers were looking for naturally sourced, bright colours without E numbers.

Wild's senior product manager ingredients, Silke Ortmann, highlighted some of the company's advances in natural blue colouring, including its spirulina-derived colouring foodstuff for confectionery.

And Nathalie Pauleau, business manager at Naturex, showcased the company's fat soluble colouring foods in its macaroons and other patisseries.

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