Food and beverage manufacturers have a long tradition for using Red 40 (or Allura Red), a synthetic food color, to ensure the visual appeal for their finished products. Currently the food industry is experiencing hefty price increases for Red 40, mostly due to a cost increase for p-cresidine sulfonic acid, a synthetic chemical which is used in the manufacture of Red 40. Consequently the industry is looking for replacement opportunities.
An opportunity to go natural
“Our best advice to food manufacturers, who are concerned about the price fluctuations for Red 40, is to use this as an opportunity to switch to a naturally derived alternative, namely our Ultra Stable Red™. Ultra Stable Red™ is our range of beautifully bright and intense, vegetable-based colors which demonstrate outstanding performance and stability,” says Byron Madkins, Americas Director of Business Development, Chr. Hansen.