Natural red is the most challenging colour
Increasingly, manufacturers are turning to natural sources for food and beverage colouring. Of these colours, red is the most challenging, a recent poll has shown.
DD Williamson polled 31 industry technologists at the biennial Food Ingredients Europe event, which was held in Frankfurt in November. Attendees with technical credentials were asked, “Which hue from natural sources is the most technically challenging for new product development?”
Red ranked the highest, selected by 39% of respondents. Green and blue scored 19% and 13% respectively. Other respondents selected black, purple, yellow, brown or orange - but none selected white from the list of possible colours.
“The poll’s data reveal natural red’s challenge, particularly in the meat, dairy and bakery sectors,” said Campbell Barnum, vice president, branding and market development, DD Williamson. “Few choices can deliver a heat-stable, naturally derived, customised red hue in products with neutral to higher pH.”
Respondents came from a range of backgrounds: 23% from the beverage industry; 13% from the bakery, snack and cereal sector; and the confectionery, dairy and meat/poultry/seafood accounted for 19% each. 6% came from other sectors.
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