Color trends turn to nature

Hasbro
still uses the
"Twister"
, in which players hear commands such as
"
left foot, yellowor
"
right hand, red
"
. Recently, food and beverage manufacturers may be playing their own version
the
. Last
the
"drinks,
"
demand for natural colors for such products increased. This year
demand
"pink macaroni and cheese, yellow
"
market. Who knows? Perhaps next year's consumer trend
"
ice cream,
"
.interest in natural colors is growing
.
Mintel
and
Leatherhead
Food Research
report released


February
.


sales of natural pigments are expected to reach US$
6
billion in
, up about

29% from
2007
.
sales of synthetic colors are expected to be

57
billion U.S. dollars in 2011, down

4 percent from

. The report predicts that the trend towards heavy use of natural colors will continue, especially in high-end food and beverage products designed for children.macaroni and cheese, yellowsome mothers may choose more natural macaroni and cheese for their children. In this case, manufacturers will find that the color of the caramel tree extract and from the vegetables replaces the two
F.D. and C.
color
- 5
yellow and
6
yellow.



, chief executive of
GNT
,
Tarrytown
, says the right combination of carrot and pumpkin colors will give manufacturers the yellow they want. The company focuses on extracting colors from edible fruits and vegetables, and often looks for the right colors from different sources rather than from one source."
"
"
we found that raw materials tend to be consumer-aware and recognizable ingredients, " hake said.
”


Campbell Barnum

, vice president of brand and marketing development at
D.D. Williamson
in Louisville, Kentucky, says sebum extract and natural
β-
carotene provide plump orange, especially in macaroni and cheese.he said:
"
applications, the company needs to consider the relatively high cost of natural colors in the
F.D.C.5
yellow and
6
yellow." Higher dosing requirements may affect flavor.
”
D.D. Williamson
will present its certified caramel tree extract powder at the Chicago Food Technology Association's annual meeting and food fair on July 13-16,
.
St
St. Louis-
ROHA USA
Ltd. will also offer an alternative to the natural colors of
5
yellow and
6
yellow in macaroni and cheese.Rajesh Cherian
manager of roha's application support

(natural color), said:
"
is a major concern. If there is a high demand, the availability of colors at constant prices is a problem, but can be addressed by working with color suppliers early in product development.
”

, marketing manager, said the range of natural colors in the
NAT
color ranged from the
Naturex
from france's
Avignon
, which could replace yellow
5
and yellow
6
. says:
"
to match the characteristics of the yellow shaded part of macaroni and cheese, a mixture of sebum extract or chili powder
/
turmeric is the best choice.
”


,
Tula
tin, Ohio, developed ready-to-eat, shelf-stable macaroni and cheese this year using sebum trees. same,


Annies
,
, California, promotes three Italian macaroni and cheese microwave cups:
aged cheddar
,
white cheddar
and gluten-free rice pasta and
cheddar
all contain sebum extract. "

is very difficult for us to develop a product that is satisfying to consumers and free of artificial ingredients,"
John Foraker
, president of Annie

, said in a conference call on june 10
. We've developed a product that we think is great, and I'm sure
consumers who
Annie's will love it.
” Microwave macaroni
cheese usually don't have much effect on color because they don't heat up for long periods of time, Hake said. Annies


Annies
U.S. retail sales for the week ended May

were $
73,287,620,
, the second-largest among dry macaroni and cheese brands, according to a report by Information Resources, a Chicago-based market research firm. Kraft Foods Inc. led the way
$941,517,600
$941,517,600. The sales include supermarkets, pharmacies, large market retailers, military representatives and selected clubs and dollar retail chains. bloggers protested against Kraft's macaroni and cheese this year.


Lisa Leake
,
Ofa Leake
of
",
Vani Hari
and
100
days real food
"
, launched a petition on
change.org
asking Kraft to stop using
5
yellow and
6
yellow. Kraft Co-technology Kitchen website welcomes ideas for product formulations.

april

, the company said it was looking for a clean label colorant to replace the yellows
5
and
6
in dry cheese powder. The article says colorants must be thermally stable, low-cost, can dye pasta and have no odor. The article requires colorants to come from fruits and vegetables, and has a
"
kitchen-friendly
"
ingredient name. company's use of yellow
5
and yellow
6
in its products does not violate U.S. law, but both colors belong to the
Southampton Six
. A
at
University of Southampton in the
found that
intake of artificial pigment can affect children's behaviour. The study was published in
Lancet


3-9

2007
November
2007. the six colors include sunset yellow (
6
yellow in the United States), lemon yellow (yellow
5
), seduction red (red
40
), red acid dye, juju red and quinone yellow.
Chris Brockman
, senior global food and beverage analyst at Mintel
, said in an interview on
228
: the results of the
'Southampton Six
have really accelerated the development of natural colors in Europe, with other regions following suit as consumer demand for natural formulations and the phasing out of artificial ingredients by major producers and retailers.
” The U.S. Food and
Drug Administration's Food Advisory Committee voted
on
March 31
,
, 2011, that there was no causal relationship between certain additives in food and ADHD in children in the general population. The committee voted against displaying more information on food labels,
on food
. drink, red The Seattle Starbucks chain replaced the synthetic red
in-
in the Strawberry
and
Cream Star Ice Blend and Strawberry Banana Milkshake with a sebum extract in 2012
Vegans, who do not eat food made from organisms, including insects, protested and attracted the attention of many non-vegetarians, who did not want insects in their drinks. Starbucks also uses tomato red to change the red color of the drink. , based in Israel and with a U.S. office at
Orange
in New York,
LycoRed
Ltd. this year developed a new formula for vegetarian red colorants as part of its
Tomat-O-Red
range. The new formula is based on blue and offers a deeper tomato red, similar to sebum, a pigment that comes from aphids. The formula is available to both liquid and vegetarians and does not contain any allergic ingredients.
Lyco Red
also showed off
lycope line at
I.F.T. conference in Chicago. Chr. Hansen
also has a U.S. office
Milwaukee
, which last year introduced a super-stable red based on anthratin blends, using stabilization technology. This color can be used in carbonated beverages, fruit juices, sports energy drinks and vitamin water.
Kalsec
,
Kalamazoo
, Michigan, has developed anthotin for beverages, candy, jams, fillings and yogurt.
Carol Locey
, product management and color manager at
kalsec
, says the color can be used in a wide range of orange-red colors, with more fuchsia, which may replace the sebum and
40
red in many products.



, general manager of
Sensient
, a U.S. food coloring company, has developed a new
technology for red. said, "
." <