December 2009 Ingredient Round Up - Colorants

Nov. 24, 2009

Certified organic annatto
The vendor claims North America’s first Certified Organic Annatto Extracts for coloring. Annatto, a carotenoid extracted from the outer coat surrounding the seeds of Bixa orellana trees, is a natural food coloring ranging from yellow to orange. Both water-soluble and oil-soluble versions are available. Food processors using either of the new colorings can label “organic annatto extract” on ingredient declarations in the U.S., thus paving the way for 100 percent certified organic food products. Applications include natural cheese, ice cream, snacks, breakfast cereal and baked goods.
D.D. Williamson; Louisville, Ky.

Colors and color emulsions
The Colors From Nature line provides heat and light stability, as well as the benefits of natural, even organic, labeling. They can be used in an array of applications, such as food, beverage, functional and crossover products. A naturally derived, acid-stable blue color additive fulfills the blue spectrum (including varying degrees of green and purple), which is a rarity in many color palettes. Also available is a line of color emulsions. In fact, emulsion technology has transformed normally oil-soluble materials into easy-to-use, acid-stable and water-soluble colors. The patent-pending color emulsions line includes beta-carotene and apo-carotenal, which deliver hues of yellow and orange, paprika clear emulsion and a new paprika cloudy emulsion that delivers new red-orange shades without imparting a negative taste to the end product.
Wild Flavors Inc.; Erlanger, Ky.

Natural purplesRecent academic research conducted by Southampton University, among others, is fueling a growing concern over artificial additives in food. The vendor has created a proprietary non-GMO purple corn hybrid to produce natural red dyes, which are extracted for use as a healthy alternative to synthetic dyes found in many foods. Sayela, a form of naturally occurring antioxidant anthocyanin, balances the functionality manufacturers require with a more natural label. Sayela colorants provide stability in products requiring pH ranges of 2 to 6, and includes vibrant colors on the spectrum from violet to red. Product applications include: soft drinks, confections, baked goods, snacks, dairy, condiments, cereals and proteins.Suntava; Afton, Minn.
Kosher grape skin extracts for redsOver the past four years, U.S. kosher non-alcoholic beverage product launches have increased dramatically with an annual compounded growth rate of 66 percent, according to Mintel’s GNPD. But grape skin extract products have been limited by their kosher status. AC 12k WSP is made from grapes used in wineries producing kosher wines in Italy and France. This product meets all the requirements as outlined in Jewish dietary law while providing stable red shades in low pH beverage applications in a convenient powder form. The grape skin extract offers beverage manufacturers vivid and stable red hues for use in kosher certified beverages as well as a kosher source of grape skin-derived polyphenols.Chr. Hansen; Milwaukee
Colorful, yet natural The European Commission’s new directive on food additives means that, as of July 20, 2010, foods that contain certain artificial colorings (including orange yellow, quinoline yellow and azorubine) will have to be labeled with the warning “may have an adverse effect on activity and attention in children.” SymColor can eliminate these labeling problems through an extensive selection of colorants for use in food, letting manufacturers select the exact shade they want and still complying with labeling requirements. This portfolio of colorants features two categories: SymColor natural colorings and SymColor colorant foods, derived from natural raw materials such as grapes, hibiscus, tomatoes, beets and other plants. These products are considered ingredients, not colorings.Symrise Inc.; Teterboro, N.J.

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