Ingredients for Dairy Processors

Wild develops new natural colors from acid-stable blue

March 22, 2010
/ Print / Reprints /
ShareMore
/ Text Size+
Wild Flavors Inc. has developed an acid-stable, natural blue color.

Wild Flavors Inc. has developed an acid-stable, natural blue color. With this development, Wild now has the ability to create attractive new color shades that are suitable for an array of food and beverage products, adding to its Colors from Nature line.

“Unlike previous attempts to achieve color shades such as green, purple, and black for applications by leveraging the stabilization of red cabbage or other anthocyanin based colors at neutral pH, Wild’s new blue color is unique in that it is truly acid-stable,” says Tim Truby, vice president of food and ingredient technology. “Our color technology enables us to create an excellent spectrum of other natural colors, ranging from blue-to-green as well as blue-to-purple and black.”

The first color in nature is green.  However, the U.S. food and beverage industry has long sought a stable green color. Chlorophyll products are approved in many countries around the globe, but are not allowed in the U.S. for most applications.  Juices containing chlorophyll, such as spinach, can be used but most often do not provide the required shade and have less than adequate stability.  Utilizing Wild’s acid stable blue color to achieve natural green shades is an easy solution.  From lime to forest green, Wild now offers appealing hues of green suitable for confectionery, bakery, savory, dairy and beverage applications.

Traditionally reserved for royalty, purple is represented in many fruits and vegetables in nature.  Purple colors solely derived from anthocyanins, such as grape concentrates, can only achieve reddish-purple and can be quite susceptible to factors which cause fading (such as vitamin C).  Through the use of Wild’s acid stable blue, vibrant purple shades with varying levels of blue are now available for applications across the pH range.

Black is also now an option for the most unique food and beverage products.  Although a higher level of color is needed in applications to create a dark product, the new Wild blue with black shades, utilizing natural ingredients creates possibilities for numerous product formulations.  Lighter shades create a gray impression.  Utilizing a combination of Wild’s Colors from Nature including naturally derived acid stable blue, Wild is able to offer black and gray shades for a variety of food and beverage applications.

Combining natural color technology and innovation with Wild’s proven product development expertise ensures customers the flexibility, ingenuity, and customized solutions and concepts that not only shorten development time but also look and taste great. 

Wild Flavors Inc.
888/WILD-Flavors
www.wildflavors.com

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

On-Demand: The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

Frozen Desserts

What’s your preferred frozen dessert?
View Results Poll Archive

Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

Table Of Contents Subscribe

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus