Colors/Flavors

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After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?

 Chr. Hansen has introduced a strong alternative to annatto. By replacing annatto with the beta-carotene based WhiteWhey colors, cheese producers will experience an 85-95% reduction in color transfer to the whey, resulting in a production process that is simpler, faster and cheaper.  

 FMC Health and Nutrition significantly strengthened its natural colors offering with the 2012 acquisition of Phytone Ltd.’s unique color technology and its 2011 acquisition of Chilean-based South Pole Biogroup. 

 BASF offers a wide range of nature-identical carotenoids in water-dispersible powders for beverages and oils for foods. 

 Used in a variety of dairy applications, Sethness Caramel Color is available in a wide range of strengths and hues to achieve food colors from light yellows to deep browns. 

Sensient Colors LLC has announced the addition of Natural Brown, a new color platform that provides rich brown alternatives to caramel and certified colors. 

 DDW recently acquired the Dupont Danisco food coloring product line from Danisco USA Inc., a part of DuPont Nutrition & Health since 2011. 

 Wild Flavors GmbH’s line of natural colors offers replacements for FD&C colors currently used in many food and beverage applications. 

 San Joaquin Valley Concentrates’ (SJVC) fruit and vegetable colors allow the company to create the most stable anthocyanin colors available. 

 Naturex has developed strong expertise in natural red colors for yogurt and ice cream applications.