Around 26,000* new foods and beverages with natural colours were introduced to the global market in 2013. “In the meantime, the demands of many consumers are still going one step further. Not only does the naturalness of the colour play an important role, but so does the source of the extracted natural, colouring substance,” explains Christian Benetka Uher, Head of the Business Unit Colours at the globally active provider of natural ingredients and ingredient systems; Doehler. Some food colours such as those derived from the natural sources e. g. carmine and caramel colouring as well as artificial colours are increasingly replaced in food and beverage applications and even completely avoided in new recipes. The trend towards naturalness and clean labelling results in an increasing demand for colouring concentrates, whilst, in other cases, an exchange is necessary due to legal modifications and special consumer requirements. In the course of this development, Doehler offers a broad and constantly expanding portfolio of natural colour alternatives for various applications.
So-called colouring concentrates i. e. products similar to juice which are made from fruits, vegetables or plants allow a stable colouring in the end product and enable a “clean” label. They do not carry any E-numbers and therefore have to be declared purely as an ingredient, as opposed to an additive. As a producer, marketer and provider of natural ingredients, ingredient systems and integrated solutions, Doehler offers a variety of colouring concentrates with high stability, colour brilliance and intensity, which correspond to the current EU classifications.
Alternatives for carmine and caramel colouring
The colourant carmine (E120) applies to a wide range of food and beverage applications. However, an exchange is often necessary due to significant fluctuations in cost and availability. Furthermore, carmine must not be used in vegetarian, vegan, halal or kosher certified products, as it is obtained from scale insects. Yet it is difficult to replace as it boasts superb technological properties. Doehler recommends that carmine is replaced by anthocyanin-based colours for use in red coloured beverages, including those from black carrot, purple sweet potato or grape.
The tomato colourant lycopene, however, is primarily suited for colouring dairy products. This is particularly interesting for ice-cream manufacturers as they are strongly reliant on alternatives because of future legal changes. In August this year, the European Commission will introduce a ban on the use of additives containing aluminium, including carmine, in ice cream and related product categories.
For product concepts without E-numbers, manufacturers can use red colour shades from the Red Brilliance range. The colouring concentrates are extracted from the black carrot and are characterised by high stability and brilliance in the end product. The colouring concentrates of the black carrot do not contain any E-numbers and must therefore just be declared as food.
In addition, Doehler offers a range of alternatives for caramel colouring, which is avoided by an increasing number of consumers. Depending on usage, Doehler application specialists recommend colouring concentrates extracted from malt and apple as alternatives. They do not carry E-numbers and must therefore just be declared as food.
Naturally shining, crystal clear orange and yellow tones
In the past, the only way to achieve a ‘warm orange’, ‘sunny yellow’ or ‘soft yellow’ in clear beverages without affecting the taste profile negatively was by using artificial colours. With the natural colour range of Crystal Clear Colours 2.0 by Doehler, these colour tones can be achieved also in clear beverage applications. This is especially relevant when replacing some azo-colourants. Azo-colourants are subject to criticism due to the suspected adverse affect they can have on a child's activity and attention and consequently they must carry an appropriate warning label. The shining, brilliant colour tones of Crystal Clear Colours 2.0 are based on purely natural colouring principles such as paprika extract, beta carotene or lutein and are furthermore characterised by an outstanding stability in the end product throughout the entire shelf life.
Alongside premium resources, application knowledge and having long-term relationships with suppliers are particularly important factors when it comes to replacing synthetic by natural colours. Doehler has its own production sites across the globe, guaranteeing highest standards and full traceability for all manufacturing steps from cultivation right through to bottling. It is only possible to develop sustainably successful products on the basis of this reliability and application expertise, which meet the current market conditions.
*Doehler Market Research
Doehler (www.doehler.com) is a global producer, marketer and provider of technology-based natural ingredients, ingredient systems and integrated solutions for the food and beverage industry. Doehler’s integrated approach and the broad product portfolio are the optimal basis for innovative and safe food & beverage applications. The product portfolio of natural ingredients ranges from flavours, colours, health & nutrition ingredients, cereal ingredients, dairy ingredients, speciality ingredients, dry ingredients and fruit & vegetable ingredients to ingredient systems.
Headquartered in Darmstadt, Germany, Doehler is active in over 130 countries and has 30 production sites, as well as sales offices and application centres on every continent. More than 4,500 dedicated employees provide our customers with fully integrated food & beverage solutions from concept to realisation.
“WE BRING IDEAS TO LIFE.” briefly describes Doehler’s holistic, strategic and entrepreneurial approach to innovation. This comprises market intelligence, trend monitoring, the development of innovative products and product applications, advice on food safety and microbiology, food law as well as Sensory & Consumer Science.
Diana Wolfstädter (PR)
Phone +49 6151 306-1205
Fax +49 6151 306-8205