Color Thinking: Natural VS Synthesis (I)

Food and beverage formulators face new performance and cost considerations when replacing synthetic pigments with new natural colorants (colorants).when the new beverage company
Golazo Inc.
entered the market with
"
Healthier Natural Exercise and Energy Drinks , which also introduced several beverage flavors designed to provide moisture, rehydration electrolytes and rapid energy replenishment.'s philosophy is to promote a statement of clean ingredients and to further underline its commitment to the natural world by working with the non-GMO project
Non-GMO Project
to prove its formulation. (The Non-GMO Project is a non-profit organization based in Bellingham, Washington,
"
is committed to protecting and establishing sources of non-GMO products, guiding consumers and providing them with verified non-GMO options.)
"
)approach is more than just a sales strategy.
Golazo
that in the functional beverage category, natural ingredients, cleaning labels, verified functionality and tasteability must be guaranteed. For this
Golazo
only choose to use pigments derived from natural sources. During the product development process, the company initially encountered some difficulties in finding natural pigments that met all the necessary performance standards at the same time., the
team
Golazo's research and development team eventually found that they could rely on the advice and technical support of pigment suppliers. In this way, companies can work with supplier experts to meet challenges and develop formulations that meet their complex market standards and specifications.more and more companies are making that choice as consumers demand cleaner labels.past few years, there has been a great deal of information about food coloring, especially those derived from natural resources (known here as
"
"natural pigment
"
). After all, visual attraction
-
color
-
is usually the first to reach consumers, before food and beverage products are consumed. This exemplary shift in cleaning labels is the result of consumer-driven demands that the food and beverage industry move away from synthetic ingredients. It also places particular emphasis on synthetic food colors.end
2013, the
FDA
approved spirulina extract as a natural blue pigment for use in candy and chewing gum. At present, whether it is allowed to be used more widely is under study.fraud as synthetic pigments are gradually replaced by natural colors, today's food and beverage formulating designers have to deal with differences in performance and cost of use
-
are often significant differences. In addition, the typical problem associated with the development and production of all food and beverages is that the regulatory framework affects the competitive environment.according to
FDA
rules, the term

nationary color
"
is not entirely accurate (or even, to be true, allowed). The ongoing debate in the food industry about
"
, exactly what is anaturalingredient or, overall, what is a natural productcomplicates the term.for example, as mentioned earlier, there is no so-called

"

nally Color
" -
unless the color is indeed
"
"Natural
"
. For example, if you color strawberry jam with strawberry juice, the color is natural for food. However, if strawberry juice is used to color strawberry-flavored yogurt, the color is not natural. Even if you color strawberry honey with raspberry juice, it can't be

"natural
"
. lack of clarity is that manufacturers may issue statements that add to the confusion and may violate regulatory intent. Even if a natural pigment is used in a formula that contains only natural ingredients, it does not allow the appearance of All Natural
"
or
"
in addition to artificial colors
"
claims. In addition to the list of ingredients that regulators can severely restrict, there is this
"
"
on
label. Recently, as differences over the use of the hashtag
All-Natural
"
have increased, the court has sought to promote a definition in the absence of strict legal guidelines, and is therefore more concerned with pigment and its application. A California court recently dismissed a class-action lawsuit against best-selling yogurt maker
Chobani
for allegedly mislabeling its products (The case was dismissed on other technical grounds and therefore did not contribute to a clear definition.) regulatory aspects of the regulatory aspects of the technology, a by-product (and suspected carcinogen)
-
methylmycin
(
4-MEI
)
detection methods have been updated. (See "
"
: When color meets taste buds,
"
bit.ly/1qOOWlU.)
) Caramel pigment producers are responding by changing the way they produce, reducing the
4-
methyl methamphetide content below the specified threshold. other companies to replace the pigment in their products with alternative colors with the same color, thus eliminating or significantly reducing concerns about the
4-MEI
system. A new pigment, described as a natural brown from vegetable juice, is said to replicate the bright colors of certified pigments. It is a cleaning label
that reduces or eliminates the
4-MEI
, which can provide colors ranging from creamy yellow-brown to dark brown. color attraction to vision is the first time a consumer has come into contact with a product before eating, making it difficult to get the consumer-driven pigment trend to abandon synthetic pigments. to maintain , from ingredient making to the consumer's table, creating and using natural colors has many difficulties. The appearance and color of some raw materials vary due to seasonal variations in growth conditions. Pigments have long been added to food and beverages to standardize product appearance to eliminate these seasonal differences. They are also used to enhance feature colors and improve the overall flavor of a food or beverage by optimizing its appearance. processing reduces or decreases the amount of a variety of substances in food and beverages, usually affecting natural pigments first. Some food or beverage manufacturers, especially organic and natural foods, are reluctant to use any pigment to standardize the appearance of their products, even natural ones. Making products different according to the seasons is more in line with the nature of their products and business philosophy. Some also use natural food colors as a means of improving or standardizing their appearance while avoiding the use of synthetic colors. , the latest trend is to use new pigment technology to produce products that better compete with mainstream products from large companies. In this case, standardized appearance is very important. In addition, scientific theories have perfected the effects of visual attraction on taste perception. For
Golazo
,
importance of the flavor led it to decide to use natural colors to improve its appearance. controversy over what constitutes a natural product or ingredient has recently been brought up again, in part because of confusion about consumers' understanding of label statements. In the field of natural pigments, for example,
β-
carotene is a highly identifiable pigment that is available from natural sources or in the form of equivalent natural sources. It has a yellow-to-yellow-orange color range and is the source
vitamin
A-levels.