Apart from Barry Callebaut’s Ruby Chocolate, released over four years ago, the confectionery industry has yet to seriously embrace Viva Magenta, but expect plenty of examples at this year’s ISM trade show and the Sweets & Snacks Expo in May in Chicago.
Natural confectionery food colourists GNT will be showing visitors to ProSweets Cologne 2023 how its plant-based EXBERRY colours can help brands create eye-catching confectionery that connects with modern consumer demands looking for something new.
Nassau Candy, a leading US manufacturer of specialty and private label confections, has introduced flagship products in its exclusive Clever Candy Everyday Packaged Line, geared towards the super-visual Generation Alpha.
Natural colours have undergone a significant makeover. Once seen as too expensive, unstable and unable to deliver vibrancy, these challenges have been overcome by an industry working to deliver on consumer demand for cleaner labels with zero compromise....
Using only natural colours and flavours, Australia’s rising star in the better-for-you confectionary market is revamping the gummy — without the guilt trip.
Based on the concept of ‘colouring food with food’, GNT’s EXBERRY Organics are created from edible fruit, vegetables, and plants using traditional physical processing methods - and are bang on trend.
With social media constantly pushing the boundaries of ‘exciting’ and 'unique' further, colourful, interactive food and beverages are becoming increasingly creative, writes Pat Hanson, Managing Director of Food Colors EMEA at Sensient.
Best-selling sustainable oat milk chocolate brand, H!P (Happiness in Plants), has expanded its portfolio by introducing a Berry Crunch White Chocolate Bar
Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?
Dutch headquartered natural product company GNT has launched two Exberry coloring foods made from turmeric and spirulina, which it said provides new opportunities for clean-label greens in dairy and other products.
Australian flavour and ingredient company The Product Makers (TPM) has used its sugarcane extract (Saccharum officinarum) to create a gold coloured chocolate product, citing potential for its use as a colouring agent and as an ingredient for healthier...
A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
All-natural food colours firm GNT is looking to stand out from its colourful competition in Asia based on the high levels of self-sustainability and traceability of its products.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
