Jennifer Guild, global food science and regulatory manager, DD Williamson, said during last month’s presentation in London at Advances in Natural Colour, Fi Conference: “There’s no simple solution to replacing synthetic colours, but consumers are demanding that they be replaced with natural colours,”
Guild added: “It’s important to identify which countries a product is likely to be sold before you select your colours.” She offered the following advice for food product designers: “It is currently very challenging to have one colour formulation that will be globally acceptable. The customer labelling requirements should be considered at an early stage of your product development to lessen the struggles of identifying what natural colour options are available to your project.”
Her presentation, entitled Natural Colour & Colouring Foodstuffs: Successfully Navigating Through an Uncertain Regulatory Environment and Preparing for Future Legislation, provides an update on the ‘Southampton Six,’ carmine/cochineal sensitivity, adulteration risk, colouring foodstuffs, caramel colour, regional approvals, application limitations, and labelling guidelines.
.
Source: DD Williamson
© FoodBev Media Ltd 2024