After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
Chr. Hansen has named Mauricio Graber as the man who will succeed Cees de Jong as chief executive. What will change at the top mean for the ingredients supplier’s strategy and could it signal any portfolio shifts?
Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead Food Research, Dr Wayne Morley.
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.