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Natural alternatives for synthetic, FD&C colors

Article-Natural alternatives for synthetic, FD&C colors

Natural alternatives for synthetic, FD&C colors.jpg
Natural colors can replace synthetic coloring and can be utilized in a wide variety of food and beverage applications.

ZUG, Switzerland WILD Flavors Colors From Nature line of natural colors can replace synthetic and FD&C colors currently used in a variety of food and beverage applications. Color options include red, orange, yellow to purple, blue and green, and are available in clear and cloudy liquid forms and dry powders for the U.S. market

The colors will be featured at Natural Products Expo East in Baltimore, Sept. 26-28. WILDs solutions may include the following varieties, depending on the requirements for shade and application:

  • RED Colors natural alternatives for artificial Red #40 and Red #3: anthocyanins, such as black/purple carrot, elderberry, and purple sweet potato, in addition to beet, carmine/cochineal, and specialty blends.
  • ORANGE Colors natural alternatives for artificial Orange/Yellow #6: ßeta-carotene, paprika, annatto, annatto/tumeric and ßeta-apo-8 carotenal. 
  • YELLOW Color natural alternatives for Yellow #5: turmeric, ßeta-carotene and annatto. 
  • PURPLE Colors natural alternatives for the mixture of synthetic Red #40 and Blue #1: grape juice concentrate, grape skin extract and specialty blends including WILDs acid-stable, natural blue color.

For any green or blue colors, WILDs acid-stable, natural BLUE Color is a naturally-derived blue color additive from fruit that is fully suitable across most food and beverage applications. The color can also be used as a foundation for other colors, including GREEN and PURPLE. Spirulina is now available as an alternative for certain applications as well.

To further the company's food and beverage flavors and technological solutions, WILD recently launched the WILD Global Flavor Council. The council consolidates and leverages the knowledge and expertise of worldwide employees to allow for a deeper focus on flavors.

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