Colouring - Articles and news items
Industry news • 12 December 2016 • New Food
Roha has announced the acquisition of Italy based Essential SRL, a leading manufacturer of Plant and Fruits based natural colouring and flavouring ingredients…
Roha ups its ante in continental Europe by developing avant-garde infrastructure and support services
India-based Roha has taken aggressive customer service steps by investing in core infrastructure support services in Europe…
In Part 3 of his review of the global survey on colour, Guido de Jager discusses product labelling and opportunities available for industry…
Industry news • 18 July 2016 • Victoria White, Digital Content Producer
A new survey commission by Lycored reveals that conusmers are willing to pay up to 50% more for food and drink formulated with natural ingredients…
Featured news • 5 May 2016 • Roha
Roha, a firms in the production of food colours and food ingredients, has announced the opening of a new sales office in Istanbul, Turkey…
Industry news • 8 February 2016 • Victoria White
Products across the range of the company’s chocolate, gum, confection, food and drink businesses will be affected by the change, which will take place incrementally over the next five years…
Industry news • 26 November 2015 • Victoria White
DDW has announced that it has acquired the KleurCraft portfolio of colouring foods, custom formulations and related technology from SVZ International B.V…
Webinars • 19 November 2015 •
In this webinar, we discuss the analytical importance of colour analysis within the food industry…
Industry news • 22 June 2015 • Victoria White
General Mills cereals has announced its commitment to removing artificial flavours and colours from artificial sources from its US cereal brands…
Issue 2 2014 • 1 May 2014 • Ashok Patel, Vandemoortele Centre for Lipid Science & Technology, Ghent University
Food colouring plays a determining role in the manufacturing of food products because the appearance of products is very critical for attracting new consumers and influencing their food choices. Food colouring involves the use of food grade colourants that belong to one of three categories: synthetic, nature-identical or natural colourants (produced by chemical synthesis with structures similar to ones found in the nature)…
Flavours: When performance and packaging are no longer compatible Martina Lapierre (Flavour Technologist, PepsiCo)
Vitafoods 2013 Preview
(Vitafoods Europe, the global nutraceutical event)
How novel technologies can help you to use clean label colours Colette Jermann (Department of Food Manufacturing Technologies, Campden BRI)
Issue 2 2013 • 26 April 2013 • Colette Jermann, Department of Food Manufacturing Technologies, Campden BRI
The trend for clean label products has been growing since the 1980s. In 2007, the well-known University of Southampton study linked certain artificial colours (tartrazine, quinoline yellow, sunset yellow, carmoisine, ponceau 4R and allura red) and the preservative benzoate to hyperactivity and attention deficit disorders in children. Since then, interest in alternative colours has grown quickly in the UK and has started to expand to the rest of Europe, mainly to Scandinavian countries. In response to this, UK retailers have started to replace artificial colours in their products. Manufacturers are now replacing them, if possible, with plant pigments. The claims ‘no additives’ and/or ‘no preservatives’ were the most popular claims made between January 2008 and June 2009 and is still a popular claim now. The trend is still growing and is seen as a mark of authenticity and simplicity.
Issue 6 2012 • 11 January 2013 • Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd
The soft drinks industry used to be fairly straightforward – there was a core group of products that were traditionally made and they were generally coloured and flavoured with synthetic materials, contained a lot of sugar and were preserved with sodium benzoate and / or sulphur dioxide. They were bottled in either glass, PET, multilayer cartons or metal cans. Shelf lives were generally around 12 months and storage was at ambient temperatures. The development of the artificial sweeteners meant that Diet and No Added Sugar products could also be offered. Labelling was fairly straightforward, and naturally derived colours, flavours and sweeteners were for premium and niche products.
For the purposes of this article, I am looking at flavours, colours and sweeteners of natural origin, i.e., extracts of fruit, vegetables, plants and flowers. Surveys carried out by ingredient manufacturers and by research organisations have shown broadly similar data. The levels of preference for products perceived as natural is generally given as between 70 and 80 per cent, and there is a similar level of perception that natural foods are healthier.
The definition of ‘natural’ is problematic because the consumer perception of natural links ‘naturalness’ to ingredients and processes seen in their own homes, with a preference for simplicity in labelling. Various surveys have been carried out to explore this, particularly in regard to consumer opinions on natural foods and the concept of clean label products.
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