German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
Guaranteeing the supply chain stability of natural colours to ensure manufacturers can be assured of product consistency has taken on extra importance in the post-COVID-19 era, claims GNT.
Food scientists from Cornell University have figured out what makes phycocyanin unstable – and now ‘have the chance to stabilise it’ to produce ‘vivid’ blue colours.
The Dutch natural colour company's new facility in North Carolina features an expansive warehouse, with a Technical and Culinary Experience Center set to follow in August 2022.
Swiss flavours and fragrances giant Givaudan has announced plans to acquire DDW, The Color House, in a deal that will make it a ‘global leader’ in the natural colours space.
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.
Chr. Hansen Natural Colors has announced its first major transaction since becoming a standalone company in the hope of further bolstering its position as leader in natural colours.
Ahead of Fi Europe CONNECT 2020, FoodNavigator takes a look at the latest trends in natural colours – some which suggest that the brightest hues are amongst the most popular.
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?
Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
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?
The news that food giant Mars will phase out all artificial colours from their global food and drink offerings in the next five years, follows similar actions carried out by Kraft, Nestlé and Hershey.
Asian consumers are fuelling demand for clean labels and natural colourings - and will bolster a trend that has been dominated by western Europeans until now, a 5000-strong global survey has found.
Use of natural colours has increased rapidly in recent years, as food companies have looked to switch out artificial alternatives – but precisely what they are looking for is changing over time.
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.
Switching to natural colours can be an important product differentiator, as consumers around the world will always choose a natural product when given the option, says ingredient firm Chr. Hansen.
The fast-growing trend of natural colouring has required new approaches to emulsification – particularly for beverages, says Naturex business manager Amandine de Santi – and it is an area of ongoing research.
Danish ingredients company Chr. Hansen has reported increased profit and revenue in the first quarter, although lower carmine prices and volumes continued to hit its natural colours division.
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.
Ingredient supplier Chr. Hansen has upgraded its Moscow offices and added an applications laboratory, in a move it says will help it to better respond to local customers’ requests.
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Plant extract specialist Vitiva has opened an innovation centre in Slovenia to cater to increased consumer demands for joint involvement in application development.
Indian spice and ingredients supplier Synthite Industries has launched a new range of ‘high stability’ natural colours from botanical sources that offer 'additional health benefits' - for use in ice cream applications.
Leading confectionery and ice-cream brand owners are switching to colouring foodstuffs over natural colours, as consumer demand for clean label products continues unabated, and retailers acknowledge the potential they hold in terms of brand value, claims...
Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.
Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.
The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.
Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.
In the second of a four part series on natural colours, FoodNavigator looks at challenges in finding colours that work in formulations – and ensuring the supply chain is secure once a source has been identified.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
Danish company, Chr. Hansen has announced that it has won a patent
case to protect its natural LiquidCap colour, a result that
protects not only Chr. Hansen but also the customers, said the
company.
Number one natural colours firm Chr Hansen builds on ambitions to
penetrate deeper into this growing market with the launch of a new
range of natural reds that tackle stability for beverage
formulations, reports Lindsey Partos.
Danish ingredients firm Chr Hansen has benefited from the growing
demand by food makers for natural colours. Higher sales of natural
colours helped to lift profit figures in a third quarter that also
gained from the increasing popularity...
Natural colours UK firm Overseal Foods is set to carve a deeper
position in the US market, signing a new distribution deal with US
company RFI Ingredients and meeting growing demand for natural
colouring foodstuffs, writes Lindsey...
Last week we reported on a new survey that revealed the growing
popularity of natural colours. Good news for ingredients companies
such as Danish Chr.Hansen who announced this week that the United
States Patent and Trademark Office...
