Natural colors and flavors – digital magazineNatural colors and flavors – digital magazine
Swapping synthetic colors and flavors for natural options requires careful consideration, communication and persistence. Variations in shades, challenges to stability and shelf life, and more fragile processing parameters are but a few of the factors at play. Some flavor suppliers are helping provide solutions by leveraging fermentation, better extraction techniques, reaction flavor development and new methods of harvesting flavor components from plant sources. As various techniques improve, the cost discrepancies can be decreased.
September 30, 2019
Sponsored by Virginia Dare
Takeaways for Your Business:
• In a global survey of 25,000 consumers, 73% rated “100% natural” an important food and drink quality.
• Antioxidants and emulsion advances aided delivery of high-performance yellow, orange and red hues.
• Flavors comprise aromas, as well as a taste component from, for instance, carbohydrates and acids.
You May Also Like
Beyond vaginal microbiota: Emotional well-being, gut health support – white paperNov 22, 2023
Unrivaled performance: Game-changing nutrition for athletes – infographicNov 30, 2023
Sabinsa’s new study on ashwagandha ingredient adds to botanical’s stress relief storDec 05, 2023
The rise of ashwagandha: A case study in a growing and evolving category – articleNov 28, 2023