Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
The trend toward natural colours for foods, drinks and sweets is here to stay – but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé’s Product and Technology Centre in York, UK.
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Leading confectionery and ice-cream brand owners are switching to colouring foodstuffs over natural colours, as consumer demand for clean label products continues unabated, and retailers acknowledge the potential they hold in terms of brand value, claims...
The UK and Ireland have been identified as a key market for Wild to
intensify its activities with natural colours, after the company
accounted a new co-operation with Fiske, the speciality food
ingredient brand of Univar N.V.