‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...
From blue latte art to gradient-shifting ombre beverages, color creativity in beverages is reaching new heights, according to experts. We ask them what the top trends they’re watching are.
Fruit and vegetable ingredient supplier SVZ sees an increasing number of brands turning to fruit and veg as a way of replacing less healthy ingredients (think sugar in beverages or flour in bakery goods) with a nutritious punch.
After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.
WaveGrip has launched multi-colored carriers in Noir (Black), Tangerine (Orange), Envy (Green) and Fury (Red) to create further on-shelf impact and brand differentiation.
Consumers are willing to pay a premium of nearly 50% for food and drink formulated with natural ingredients, according to a new survey commissioned by Lycored.
Lycored claims its new Lyc-O-Beta Intense coloring system will bring significant cost savings for producers of beverages such as orange juice, and says US interest in such natural colors is growing.
Amid increased environmental concerns over palm oil production, Sensient Colors has developed palm-free natural colors to expand on its existing natural colors portfolio.
Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.
Chr. Hansen says it has high hopes in Asia and elsewhere for its new natural coloring ingredient for beverages, Ultra Stable Red, and claims investing in natural colors strips out costs elsewhere in the supply chain.
Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.
Nanoparticles containing beta-carotene could be used to naturally colour water-based foods, and offer an array of advantages, according to an innovation from the US.
Enhanced performance capabilities and a broader range of container aesthetics are two benefits claimed for outputs from a new lightweight foamed polyethylene terephthalate (PET) blow molding process.
Chr Hansen is extending its range of natural colouring foodstuffs with eight new additions, following two years of experimentation with fruit, vegetable and plant sources.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
Moulded packaging made from a combination of new high density
polyethylene (HDPE) and a colour masterbatch boosts glossiness by
200 per cent compared to competing products, the manufacturer
claims.
A blow moulding pilot plant to offer manufacturers of polypropylene
(PP), polyethylene (PE), and polyester (PET) bottles a
one-stop-shop has been established in the US.
