Cohanson introduces highly stable natural red pigments

Beverage makers in the international food and beverage industry are struggling to cope with the natural fading of their products. Because of the stability limitations of the colors used in products, many beverages begin to lose their color appeal when sold in supermarkets, especially when they are placed in well-lit places.
"This is a pressing issue for beverage manufacturers because visually poor products can end up harming their brands
said
ellen Hemme
, industry product manager at Cohansen's Natural Colors division. In addition, the problem of fading has made beverage manufacturers who want to replace synthetic pigments with natural colors hesitate because they are afraid of fading. "We all know the problems in this industry, so we're very proud that we've launched a landmark innovation for red drinks that is based on a variety of beautiful bright, bright and stable pigments extracted from vegetables,"
Ellen Hemme
said. The solution can be used to color many beverages, including carbonated beverages, fruit juice drinks, sports energy drinks and vitamin water. The
is a natural pigment that is extracted from vegetables such as grape skins and black carrots. Although it has a wide color range from orange to purple, maintaining pigment stability is a challenge, especially in highly water-active beverage substations. However, the stability of the
sergent red
" solution in beverages is
30% to

40% higher than that of existing anthotin
. This means that the shelf life of beverage products has been greatly extended
,
at the same time, the beverage shelf life has been significantly extended by reducing the cost of discarding faded beverages and bottles with UV filtering. "The new ultra-stable red solution is attractive to both types of beverage manufacturers,"
Ellen Hemme


explains. The other category is
,
These beverage manufacturers, which use natural colors as we expect, are always looking for ways to maintain attractive reds throughout their shelf life, and are keen to develop valuable ultra-stable red solutions." "We look forward to discussing the potential and prospects of this innovation with beverage manufacturers around the world,"
Ellen Hemme
concluded. ”