The company has introduced its purified colours using the technology under the Pure-S brand, hailing them as a breakthrough in closing the performance and cost gap between synthetic and naturally derived colours.
“Previously, the use of natural colour derived from sources such as red radish, red cabbage, and paprika was limited in most food and beverage applications,” the company said. “Despite the attractive colour shades attainable with these extracts, their viability was limited due to undesirable flavour and odour off-notes. As a result, food brands have either settled for less appealing colour shades or postponed plans to transition formulations from synthetic to natural.”
Sensient Colors said the purification technologies have been developed in its R&D centres in Germany, Italy and the United States over the past two years.
“These technical breakthroughs in natural colour purification open up a wide range of possibilities for the food industry,” managing director of Sensient Food Colors Europe said in a statement. He pointed to the example of Pure-S Strawberry Antho, which he said could be used as an alternative to carmine or Allura Red, providing a vibrant red colour.
The new range has particular relevance for confectionery and beverage applications, among others, the company said.