Sensient Food Colours Europe has developed a range of palm-free colours through research into soluble and encapsulated systems that do not depend on palm oil-based emulsifiers.
Dairy manufacturers are the target of a new colour range from Israeli supplier LycoRed with red, yellow and orange shades derived from lycopene and natural beta-carotene that promise stability even in fortified yoghurt drinks.
Pectin isolated from sugar beet could boost industry use of natural blue colours by improving the formation and stability of blue hues from anthocyanins, say researchers.
German ingredients group, Wild said it has extended its colouring foodstuffs portfolio to include a blue hue for confectionery products derived from the algae Spirulina platensis.
A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.
LycoRed is launching a new water-soluble beta-carotene colour, which can be used as a natural colour to generate the same orange and yellow hues as out-of-favour Southampton colours Quinoline Yellow and Sunset Yellow.
Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.
Natural food colours offer not only colouring attributes, but
additional health benefits that could be leveraged into significant
value-addition for the final product, write market analysts Frost
& Sullivan. So why are New Zealand...
