Roee Nir of LycoRed explained how orange, red and yellow comprise 80% of the colours used in the food and beverage industry. And after years of European customers reading labels and demanding more natural products (which has led to a boom in product reformulating), there are now moves in America towards reformulating to natural too.
The company’s new LycoBeta Intense is a cost-saving way to achieve more intense shades using less expensive colouring foodstuffs thanks to technology developments.
While Wild sees an increasing move to clean label with no additives, no pectin, added colours or flavours. I tasted a few drinks on their stand, including a refreshing fermented lime with fruit and malt extract – a newly patented technology, and all-natural shakes with cherry, plum and strawberry fruit pieces and a lime elderflower dairy drink. Plus, a new move for Wild a Rainforest Alliance certified orange passion fruit 100% juice, so we can all feel better about what we’re drinking and help the farmers build a better life.
But for me, the most interesting move of the day was on the GEA stand with Eco-Ice Push, where they are ‘saving what is precious’ using pure ice slurry to pre-clean machines, recover high added value products and make the most of any residual natural juice with the opportunity to reuse it in juicy waters etc. Definitely one of the trends I will be talking about on Thursday at 11am in the Innovation Flow Lounge.
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