The award is in recognition of Merck’s accomplishments in the food colours sector. Frost & Sullivan’s Best Practices Awards identifies exemplary achievements within a multitude of industries and functional disciplines each year.
The jury concluded: “The Candurin range of mineral food grade pearl effect colours is a replacement for the ubiquitous colour lake and dyes used in chocolates, confectioneries and other foods. In particular, Candurin can effectively replace insoluble artificial colours, thereby perfectly matching the growing market need for natural food ingredients.”
Gold, silver, bronze, blue, red and green colour effects can be created with Merck’s Candurin pearl effect colours. The colour effects are created out of mineral components.
Frost & Sullivan research analyst, Dr Kaushik Ramakrishnan Shankar, said: “Natural and artificial colours cannot recreate the effects of pearlescent sheen or shimmer that Candurin can create in food matrices. Candurin can be used to create either silky sheen or brilliant glitter and can also be blended with other colours.”
Source: Merck KGaA
© FoodBev Media Ltd 2024