The trend toward natural colours for foods, drinks and sweets is here to stay – but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé’s Product and Technology Centre in York, UK.
Consumers around the world are embracing the zero-calorie, natural credentials of stevia-derived sweeteners – and the European market is about to take off, according to Zanna McFerson, president of the International Stevia Council (ISC).
Chr. Hansen says it has high hopes in Asia and elsewhere for its new natural coloring ingredient for beverages, Ultra Stable Red, and claims investing in natural colors strips out costs elsewhere in the supply chain.
More than three-quarters of European consumers want foods without chemical additives and most say they are willing to pay more for additive-free foods, according to a new survey carried out on behalf of Kampffmeyer Food Innovation.
EHL Ingredients has introduced the Australian herb lemon myrtle to the UK market, touting it as a natural, organic ingredient with lemon and basil notes that could be used in tea, or as a food ingredient.
Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in botanical sourcing.