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.
The UK’s Food Standards Agency has added to its listing of companies that do not use the Southampton-six colours, including Cool Drinks company, Lakeland, Montgomeryshire Natural Spring Water products, Plas Farm Ltd, Rubicon Drinks, and Sunny Delight...
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.
