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We're almost two decades into the 21st century and knee-deep in a near mania for all things "natural." At this point, is there any reason why a dairy developer would continue formulating with synthetic dyes?
There was a bumper crop of naturally derived blue colors at this summer’s IFT Expo. Suppliers tell how they help dairies formulate with clean-label colorants that also perform effectively in application.
The consensus following this year’s Institute of Food Technologists’ annual meeting and expo in Chicago is that the trend driving current food and beverage development is clean labeling. But you already knew that.
Sethness’ new red-toned Class I powdered Caramel Color RT198 with a hue index of 6.0, provides a unique red-tone to a variety of food applications that require a reddish-brown appearance.
For years, dairy formulators had few FDA-approved naturally derived color options in the green-blue-purple range. That has changed with the allowable use of spirulina extract.
The food and beverage industry whizzed past a major milestone in 2011, when for the first time ever the global value of the natural colorants market exceeded that of its synthetic counterparts.