Wild has successfully made use of extraction technologies in processing the microalgae spirulina, particularly in creating greens, and an even wider variety of powerful green tones can be generated by combining it with safflower. All of the shades are colouring foodstuffs and fulfil the growing consumer demand for clean-label products with natural ingredients.
The market for colours of natural origin continues to grow. Markets and Markets forecasts annual double-digit growth rates for the period from 2014 to 2019, both in Europe and around the world. The demand for natural colour solutions is particularly high in Germany, France, England, Italy and Spain.
Wild’s Rainbow Range is the product of intense research and significant investment in new production technologies to develop particularly vivid natural shades for use in the confectionery industry. The colours are especially suited for fruit gums, coated tablets, and soft and hard caramels.
Reds
In its shades of red, Wilds new blends are based on raw materials such as purple carrot, grape, elderberry or black currant. Wild’s spectrum offers a wide range of nuances and tints from a warm tomato red to classic dark red all the way to a deep purple red, all of which can accentuate the many different flavours of the confectionery products.
These red blends also satisfy the increase in consumer demand for more natural colour solutions, and furthermore they allow manufacturers to replace carmine products in some applications.
Brilliant orange
Orange is one of the most popular colours in the industry. By blending safflower and concentrates that contain anthocyanins, WILD has successfully produced a brilliant shade of orange that is highly stable. In addition, the company has managed to create high quality products from vegetable sources; these products are suited for almost all applications.
Sunny yellow
Yellow is another favourite among consumers. At its production site in Valencia, Spain, the company uses safflower blossoms to obtain a clear, fresh yellow. Working closely with suppliers and establishing strictly regulated contracts means that WILD can set the highest possible standards.
Light green, dark green and everything in between
New green tones are expanding WILD’s color portfolio. Depending on how they are blended, a combination of spirulina and safflower can yield a delicate mint colour, a fresh apple shade or a bright pear colour. These new nuances give manufacturers the option of providing visual complements to a variety of different flavours, which fully satisfy consumer expectations.
A broad spectrum from blue to light purple
Spirulina is also the cornerstone of Wild’s palette of purples. By itself, the microalgae yields a strong shade of blue. When combined with other raw materials such as purple carrot or hibiscus, other purple tones are possible as well.
Source: Wild Flavors GmbH
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