• Facebook
  • Twitter
  • LinkedIn
  • Google+
  • RSS

Natural colouring - Articles and news items

Natural Colour? What does this really mean to the consumer? Part 3

Blogs, Z Homepage Promo  •  9 August 2016  •  Guido de Jager

In Part 3 of his review of the global survey on colour, Guido de Jager discusses product labelling and opportunities available for industry…

Natural Colour? What does this really mean to the consumer? Part 2

Blogs, Z Homepage Promo  •  2 August 2016  •  Guido de Jager

In Part 2 of his review of the global survey on colour, Guido de Jager discusses consumer preference and consumer type…

Natural Colour? What does this really mean to the consumer? Part 1

Blogs, Z Homepage Promo  •  26 July 2016  •  Guido de Jager

In this three part series, Guido de Jager discusses the results of a global survey that revealed detailed insights into consumer behaviour and preferences for natural colours and flavours…

Consumers willing to pay a premium for natural flavourings and colours

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…

GNT to present colour solutions at Fi Europe that consumers ask for

Featured news  •  11 November 2015  •  GNT Group

GNT will be showcasing its latest colour-intensive fruit, vegetable and plant concentrates at Food Ingredients Europe (Fi Europe)…

Consumer pressure for clearer definition of “natural” foods

Industry news  •  23 April 2015  •  Victoria White

There remains no generally accepted definition of a ‘natural’ food product but regulatory agencies may be under new pressure to act from consumer lawsuits…

Beverage Processing supplement 2014

Issue 5 2014, Supplements  •  30 October 2014  •  David Berryman, Paul Hughes

David Berryman discusses the use of fruit juices as natural colouring agents, and Paul Hughes looks at improving the nonbiological stability of beer…

Going green: Tuneable colloidal colour blends from natural colourants

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)…

How novel technologies can help you to use clean label colours

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.

The impact of natural ingredients on the manufacture of soft drinks

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.

 

Webinar: Allergen testing and risk management within food manufacturingWATCH NOW
+ +