Chr. Hansen has expanded its FruitMax food colouring line with a minimally processed red vegetable juice “with unique colouring benefits”.
The product can create a vibrant red or soft pink and can be used in confectionery, water ice, bakery and bakery decorations, fruit preparation and fermented milk products.
Minimally processed colours are based on fruit, vegetable or edible plant concentrates and they are the fastest growing colour type in the food and beverage industry in response to consumer demands for natural ingredients and clean labels, Chr. Hansen said.
The company added that naturally sourced red solutions can be rife with technical constraints for food and beverage manufacturers and it can be challenging to create a stable and vibrant colour.
“Our new FruitMax reds have been developed to solve some of the major challenges with natural red colours that exist in the industry today,” said Klaus Bjerrum, Chr. Hansen executive vice president of natural colours.
“They provide a stable vibrant red shade without having the tendency to create an off-flavour like red radish concentrates. It was our ambition to meet consumer demands for natural, while also enabling food and beverage manufacturers to create exactly the shade of red that suits their brand – every time. The result really is a red colour like no other.”
Pernille Arskog, Chr. Hansen senior manager of global marketing, said: “‘No additives and preservatives’ is the top claim on product launches globally today. Transparency on labelling is no longer a choice, it’s a necessity to remain relevant and competitive. We develop solutions that answer to these demands and we work side by side with our customers before, during and after the development process.”
Speaking of the new launch, Arskog added: “They fill the need in the market for a stable bright strawberry red shade that can be used in less acidic food products like cakes, milkshakes and smoothies. They are an excellent alternative to synthetic red colours and carmine. They are more stable than red beet concentrates that turn brown when subjected to heat and are less pH sensitive than other reds based on anthocyanins which are known to turn greyish at neutral pH.”
© FoodBev Media Ltd 2018
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