All-natural food coloring

Cohanson has successfully launched the
FruitMax®
range to help food manufacturers color food and beverages and ensure that
E codes are not
labeled.recent years, international food and beverage manufacturers have gradually replaced controversial synthetic pigments with natural colors. Growing consumer awareness of product labels and additives has accelerated manufacturers' demand for colored food ingredients to ensure that their products comply with claims of clean labels.coloring food ingredients are colored food ingredients that can be added to food and beverages without the need to declare
E
encoding. It is a food ingredient, not a food additive, derived from fruits, vegetables, herbs, spices, or other foodable ingredients.the world's leading supplier of colored food ingredients, Cohanson provides colored food ingredients to major food producers around the world. For nearly a decade, Cohanson has developed and successfully launched
series of colored food ®
called FouritMax. It differs from natural pigments in its non-selective processing process. Non-selective extraction of fruits, vegetables and plants, i.e. extraction and processing, retains all typical ingredients such as carbohydrates, proteins and cellulose. This non-selective extraction and processing concentrate is a food ingredient, not an additive.categorycolor systemnamelabel synthetic pigment redseduction red
E129 natural pigmentredsebum Bug red
E120 colored food ingredients red black carrot concentrateblack carrot concentrate colored with food consumers continue to redefine food quality standards. Easy-to-understand labels are already linked to food quality and health requirements, so Cohansen faces a growing demand for lower-process colorants. When a consumer buys a product, they often evaluate the product ingredients list, so the label changes from an entry required by previous regulations to one of the product's unique selling points.has the privilege of being the world's leading supplier of two major categories of natural colorants, and we are committed to providing natural pigments (
E
codes) and colored food ingredients (fruit and vegetable concentrates) to meet the specific needs of our customers. The suitability of a product to a customer base depends on the positioning, competitive environment, and target group of the product.
Marianne Bundgaard
, Product Manager, Natural Colors, said: "The main advantage of using colored food ingredients is that they enable 'food for food colouring' to avoid declaring food additives (
E
codes) on product labels. This is very attractive to many producers".FruitMax ®
attractive to health-conscious consumers, who tend to pursue foods that are less processed and have less ingredient content.
FruitMax®
range of products is made from a selection of raw materials to help manufacturers "color food with food" on the basis of ensuring the taste and appearance of the product. The use of colored food ingredients ensures that food manufacturers' products meet the requirements of clean labelling."We see a strong interest in colored food ingredients from leading producers around the world," he said. "From the end user's point of view, the emotional benefits of coloring food ingredients continue to push
FruitMax®
s range of products to new heights."
Bundgaard
: "As we continue to introduce the
FruitMax®
series of new products, we are fully able to meet the needs of our customers to use colored food ingredients in more products."
FruitMax®
range of products for a variety of coloring purposes, giving the product a variety of bright colors, including vivid yellow, clear bright orange, stunning red and even strong purple and blue. natural products are becoming standardized products because consumers are paying more and more attention to health. A non-
E
coded ingredient is essential to the "natural" concept of the product. As a result, a variety of foods, including beverages, confectionery, baked goods, dairy products and ice cream, are created to have stability, high-performance quality and easy-to-handle characteristics of a variety of colored food raw materials. turning to colored food ingredients to support product development through labeling More and more food retailers and producers are realizing the potential market value of colored food ingredients and are using colored food ingredients to launch more and more new products. Cohanson continues to develop
series of ®
technology products to help manufacturers in the food and beverage industry produce brightly colored products. Today, a wide variety of products contain a variety of colored food raw materials products. Successful transformation requires an in-depth understanding of product performance, and we have the experience and resources to support our customers' transformation.
The ®
labels are unique and we fully guide our customers on how to label their products. many of our customers are exported worldwide, Cohanson's strength is that it is a global company. Customizing and developing products for customers in the process of working with them is a core competency of Cohanson, which also requires an in-depth understanding of regional regulations. Being a partner with an insight into regulatory matters is critical to customers because understanding which colorants and preparations can be used in which applications is a top priority for product exports. one of the international market leaders in natural pigment solutions, Cohanson's colored food ingredients have become a star product in the industry. In terms of all food categories, the red system has been a dominant part of new product development. In order to create a comprehensive coloring food raw materials, Cohansen in recent years is committed to the development of orange and yellow, but also in the research and development of powder products solutions. The introduction of spirulina as a source of blue system, the
E
-coded blue colored food raw materials. 's
FruitMax®
range offers more than
100,
stunning colors for a wide range of applications in the confectionery, ice cream, beverage, dairy and fruit products industries. The development of yellow and orange systems has made recent progress, and new processes have been developed to improve their yield and color stability, such as color saturation, bright and dark colors and color intensity in beverages. Cohansen's comprehensive knowledge of natural pigments has been gaining decades of experience, so this research and development is entirely possible. 's new products, with improved thermal stability, brighter colors and increased color saturation, just in time for special applications such as dairy and confectionery products that were previously "preferred" with turmeric. In addition, the new product is very taste-conscious, because unstable flavors such as banana, pear or vanilla taste are highly sensitive to odors, most likely from plant processing. As a result, new colored food ingredients offer a very natural taste and flavor, ideal for ice cream, juices, milk drinks and other beverages. natural pigments and processing have good stability from a historical point of view, people have always believed that natural pigments are not as stable as synthetic pigments. Natural pigments perform
in
environment with low pH and are easily decomposed under strong light and heat conditions. Over the years, however, Cohansen has made much progress in improving its stability, not only by delving into existing colorant sources, but also by developing new ones. Food producers have found many ways to overcome the challenges of using natural colors through new technologies currently available. The use of new technologies such as enculation and emulsification has greatly improved the stability of natural pigments. Extensive knowledge of natural pigments has been used to develop brightly colored and thermally stable natural ingredient products and to prevent their migration or deposition, for colored food ingredients that allow minimal ingredients. although the cost of using colored food ingredients is high, the cost of using them has been significantly reduced and is still being optimized as processing methods have improved and new sources have been discovered. Cleaning labels does cost more, depending on the application and amount added. But consumers are now more focused on providing healthy, nutritious food choices for their families. As a result, consumers are often willing to pay additional fees, which in turn can offset the increased costs for producers. food companies in different pigments transformation many enterprises have taken the lead in the use of natural pigments and colored food raw materials era. The trend to replace synthetic pigments with natural pigments and colored food ingredients is becoming increasingly prominent in end-user industries such as confectionery, ice cream and dairy products, which are considerable target groups for children. Cohanson believes the trend will spread to other product categories, as pre-processed food producers increasingly prefer natural pigments and colored food ingredients, largely due to growing consumer demand for lower processing and more natural ingredients.