Dairy Processing - January/February 2024 - 28

®
BY
BY
pigment extracted from natural or
nature-identical sources.
TM
TM
" Colors do not always meet with
consumer expectations around
naturality, " Lee said. " Carmine, for
example, is considered a natural
color but is produced from the
inedible cochineal insect.
* Ingredient Sourcing
* Packaging Claims
* Certification Knowledge
* Product Development
* Custom Blending
Capabilities
* Matching Nutritional
Requirements
" The category of 'coloring foods,'
on the other hand, must be created
from edible fruits, vegetables or
plants and processed using only
water and physical methods,
such as chopping and pressing, "
she said. " They are actually food
concentrates that can be eaten by
the spoonful. In the EU and various
countries worldwide, coloring foods
are labeled as food ingredients, such
as 'carrot and beetroot concentrate,'
with no E numbers required. "
In the US, it is common to see
such ingredients labeled as " fruit &
vegetable juice (color), " " turmeric
(color) " and " spirulina extract
(color). " Color hues of these plantderived
ingredients may be sensitive
to temperature and pH, changing the
end result of the intended color.
" Black carrot concentrates
contain anthocyanin pigments that
can be influenced by the pH value of
the application, " Lee said. " Beetroot
concentrates, on the other hand,
are pH-independent but sensitive
to heat. We offer a vast range of
colors made from more than 30
different raw materials and in
different product formats. We work
hard to increase the color content
of the crops using natural methods,
Booth #2690
®
Before tasting
a food product, our
eyes set the stage,
creating a sensory
anticipation that
extends beyond
the immediate
consumption
experience. "
Erika Tchang,
Sethness Roquette
as well, allowing us to grow fewer
crops to achieve the same results. "
The botanical sources used to
produce colors are different from
the products sold in the grocery
store. These plants have been bred
and optimized to maximize color
output.
" On the developer side, this
is great news, " Skidmore said
" Increased color concentration
results in less color needed for the
same performance, which means
lower cost-in-use. On the food chain
side, the fruits and vegetables being
processed for color would never
enter the human consumption
cycle on their own. It's an entirely
different type of botanical.
" Even within a specific botanical
type, like beet, there can be
different color tones or shades,
different betanin levels, different
concentrations in application,
different stability under heat and
different flavor off-note impacts, "
28 JAN-FEB 2024 | DAIRYPROCESSING.COM
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Dairy Processing - January/February 2024

Table of Contents for the Digital Edition of Dairy Processing - January/February 2024

Dairy Processing - January/February 2024 - Intro
Dairy Processing - January/February 2024 - FCa
Dairy Processing - January/February 2024 - FCb
Dairy Processing - January/February 2024 - 1
Dairy Processing - January/February 2024 - 2
Dairy Processing - January/February 2024 - 3
Dairy Processing - January/February 2024 - 4
Dairy Processing - January/February 2024 - 5
Dairy Processing - January/February 2024 - 6
Dairy Processing - January/February 2024 - 7
Dairy Processing - January/February 2024 - 8
Dairy Processing - January/February 2024 - 9
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Dairy Processing - January/February 2024 - 28
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Dairy Processing - January/February 2024 - 76
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