The global natural colour specialist polled 31 industry technologists at the biennial Food Ingredients Europe exhibition recently, asking which hue from natural sources was the most technically challenging for new product development. 39% of respondents ranked red the highest, with green and blue scoring 19% and 13%, respectively.
23% of the 31 respondents held positions in the beverage industry. The rest were made up of confectionery (19%), dairy (19%), meat/poultry/seafood (19%), bakery/snack/cereal (13%) and other (6%) workers.
“The poll’s data reveal natural red’s challenge, particularly in the meat, dairy and bakery sectors,” said Campbell Barnum, DDW branding and market development vice president. “Few choices can deliver a heat-stable, naturally derived, customised red hue in products with neutral to higher pH.”
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