December 3, 2013
LOUISVILLE, Ky.Food and beverage industry technologists determined red is the most challenging hue when employing natural colors, according to results of a poll conducted by D.D. Williamson (DDW) at Food ingredients Europe in Frankfurt, Germany, Nov. 19-21.
DDW polled 31 industry technologists to determine which [one] hue from natural sources is the most technically challenging for new product development." Red, selected by 39% of respondents, ranked highest. Green and blue scored 19% and 13%, respectively. Other technologists voted for black, purple, yellow, brown or orange, but none selected white from the list.
The polls data reveal natural reds challenge, particularly in the meat, dairy and bakery sectors," said Campbell Barnum, vice president, branding and market development, DDW. Few choices can deliver a heat-stable, naturally derived, customized red hue in products with neutral to higher pH."
Only 3% of the technologists selected either brown or orange. Low scores may imply sufficient stability across many processing and storage conditions for those hues in food and beverage products," Barnum said.
Seven (23%) of the 31 technologists polled work in the beverage industry. The confectionery, dairy and meat/poultry/seafood sectors account for 19% each. The bakery/snack/cereal sector represents 13% of participants, and others account for 6%.
Natural color additives innovation is leading the food additives market, projected to hit $5.8 billion by 2018.
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