Food & Beverage Asia Oct/Nov 2018

FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2018 MARKET INSIGHT 17 )%$ from raw materials such as black carrot, elderberries or spirulina, and are therefore key to satisfying consumer expectations with regard to visual appeal and naturalness. This makes themdi ̫ erent from so-called ‘natural’ additive colours such as carmine or beta-carotene that are used in food and beverages. Consumers are increasingly skeptical towards these additives because the raw materials, processing or composition involved do not meet with their expectations of what a natural colour should be. Colouring Foods, on the contrary, can be listed simply as concentrates of the fruit, vegetable or edible plant that is used, allowing for a perfectly clean and clear label. Uncovering More Market Potential Other than beverages and fruit preparations, there is great potential for natural colours in the savoury category for products such as soups, sauces, meat or meat replacements, where the addition of colour is required. Take the appearance of meat products for example: these can be subject to signi̬cant changes during shelf life. For instance, light and oxygen exposure can lead to an unappetising visual appearance. EXBERRY ® provides the ̬rst full Colouring Foods line for all types of savoury products, including the aforementioned meat products. Ensuring High Colour Performance and Availability GNT ensures the high performance of its Coloring Foods by using only raw ingredients that possess an inherently high color concentration. Harvesting is done at peak ripeness, when the colour has developed to its optimum level. All raw materials are then processed within hours of harvesting to prevent colour deterioration. Also, thanks to the complete vertical integration of the EXBERRY ® supply chain and a strategic stock philosophy, excellent performance and availability throughout the entire year –at stableprices, independent of the season and crop yield – can be guaranteed. Production involves a special two-step process where the concentrates are turned into semi-̬nished products to build a level of stock su ̮ cient for 18months on average. The second step involves blending these into the ̬nal concentrates to ful̬ll our customers’ orders. Challenges of Using Coloring Foods Coloring Foods are in principle quite easy to handle. In order to successfully switch tonatural colour concentrates, however, it is important to be familiar with how di ̫ erent ingredients in the recipe can iṋuence their performance and colour intensity. During themanufacturingprocess, the order in which ingredients are added and the point at which colours are added during the ̬nal production stages are important. Knowing and consideringall parameters that can iṋuence the result, our colour experts choose a solution that perfectly matches the task. Tapping on GNT Manufacturers need to approach reformulation holistically. Our experts help by providing a fast and trouble-free transition, while o ̫ ering local support and assistance throughout the entire product development process. Besidesproductdevelopmentandcolourmatching,theapplicationexperts behind EXBERRY ® also advise on process and production integration, and provide labelling advice as well as regulatory support.

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