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    Home > Food News > Food Articles > Natural food color compound annual growth rate of 7%! The global fragrance and fragrance giant is stepping up research and development of new products

    Natural food color compound annual growth rate of 7%! The global fragrance and fragrance giant is stepping up research and development of new products

    • Last Update: 2021-02-19
    • Source: Internet
    • Author: User
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    The trend in natural colors is part of a broader shift in consumer awareness of health and well-being and a desire for cleaner, safer food. Consumers now have access to more information than ever before, and natural ingredient spaces have been growing steadily for years due to consumer health demands and pressures. Based on this, the world's leading fragrance and fragrance manufacturers are developing their own natural color products.Natural colors are growing steadily and sustainably in food
    Naturex, an international leader in plant extraction, research and development of natural ingredients and solutions for the food, health and beauty industries, is very bullish on the development of natural colors. Natalie Pauleau, director of natural color classification at Natulex, says a return to artificial composition seems a highly unlikely prospect - "natural colors will always be there," she says firmly. "Natural food colors are an attractive market for businesses," says Pauleau. As a result, many ingredients companies want to seize this opportunity. " for
    , the "less is more" approach is the principle that the company applies to its latest color development. The company is exploring new hues and formulations based on fruits, vegetables, flowers and algae to expand its range of natural plant colors. "In doing so, our goal is to minimize the processing steps required and add ingredients to achieve the exact target color," Pauleau points out., an important issue in the field of colorants is titanium dioxide. Titanium dioxide is a synthetic ingredient that is widely used in food and cosmetics due to its whitening properties. It
    hot topic in Europe, especially in France, where the authorities will soon impose a ban on food use. "With this ban, French food manufacturers and manufacturers selling their products in France are looking for alternatives that comply with the new regulations," she explained.to meet this demand,
    Naturex has developed two natural solutions: plain whites made from rice starch and calcium carbonate that provides strong whites. "Both methods work well in sugar-coated candy and can also be used in dietary supplements," Pauleau said.Demand drives technological exploration of natural colorsThe proportion of new products using natural colors in ice cream applications has risen from 16% in 2012 to 22% in 2017, according to
    Innova Market Insights. At the same time, sales of new ice creams in three colors, red, yellow and blue, fell 39%.DDW, the world's leading supplier of food grade caramel and natural colors, has nine manufacturers on five continents and is a designated supplier of Coca-Cola and PepsiCo, with products widely used in the beverage beer, cake and seasoning industries. Recently, DDW introduced its own emulsification technology.technology uses water-insoluble pigments such as capsaicin and carotene to create ready-to-use liquid emulsions. For example, you can skip the heating and dilution steps using concentrated carotene and go straight into "measure and add" mode. The idea made sense to us, and fortunately the market allowed it. Dr. Connie Sandusky, Global Marketing Director, DDW The Color House.believes consumers are taking a fresh look at natural colors
    : "Consumers are not as demanding of natural colors, they choose products that 'don't have' artificial colors." In addition, this is an additional benefit if the color used is associated with recognized health benefits."s new color approval is challenging because it takes a lot of time and effort to get a natural color to succeed. "The expression and stability of colors are almost affected by the formulation, processing and packaging environment.,
    new natural red of DDW is made from a unique purple corn hybrid. "It's special because most of the colors are on the outer layer and can be extracted with water. Without chemicals and mild extraction, labels become simpler and consumers prefer them," Dr Sandusky continued. "And because corn can be grown around the world, it's easy to scale up in one season - that's the dream of supply chain leaders." This is a product that meets all requirements. " the introduction of food colors has opened a new chapter in the evolution of natural colors, according to
    2006), one of the world's top ten fragrance and fragrance companies. By limiting the source of color for processing and adding a fruit or vegetable, a new product is introduced - coloring the food. Ilanit Bar-Zeev, Vice President of Natural Solutions, is director of the Natural Colors division of Frrutarom. "People seem to be increasingly hungry for food in nature. Consumers need and demand more natural and low-processed products. They want transparency. They want to know what they eat and where it comes from.Challenges in stability, brightness and suitability"Everything points to the continuation of natural colors, not synthesis," Bar-Zeev adds. "The food and beverage industry has taken responsibility and played a leadership role in making it a reality - continuously committed to producing accessible, affordable and sustainable raw materials and solutions."scientific studies over the years have shown that synthetic colors may not have a positive effect on humans. In
    the color of South Hampton, which is noted to be associated with ADHD, has had a huge impact on the color perspective of food applications. For many people, allergies have become a bigger problem, and the fact that allergens play an important role in more and more people's choice of food has helped natural foods to be promoted, including natural colors," Bar-Zeev explains.according
    Bar-Zeev, natural colors have their challenges and still exist. "They do have limitations in terms of stability, brightness and suitability. Over the years, however, some problems have been solved to some extent. Capsuleization, emulsification, and addition of natural antioxidants and preservatives are techniques used to address the disadvantages of natural colors." by controlling the entire process from procurement to sales (domain to branch), we are likely to stabilize prices to some extent. We can also affect quality, i.e. color and function. Through reverse integration and responsible sourcing, we can reduce the risk of differences between colors for our customers. We have the potential to provide our customers with "primary colors". This alone reduces the risk of differences between different products for the same customer."It's a great way to meet the challenge of meeting consumer demand for natural, clean, clear, healthy and trusted products," Bar-Zeev concludes.
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