food colors | Prepared Foods

Items Tagged with 'food colors'

ARTICLES

Naturally red and purple carrots have extended the root's use as a colorant source beyond traditional orange and yellow

Natural Food Colors in Product Development

Where food colorants are concerned, there are unstoppable changes afoot in the industry

June 17, 2016

The “natural colors only” movement resulted in sweeping reductions in the use of synthetic colorants and, understandably, a concurrent rise in interest in naturally derived food colorants.

Roha USA Hires Byron Madkins

Madkins to become VP of Global Color Application and R&D

May 7, 2015

ROHA USA announced its recent hire of Byron Madkins as VP of Global Color Application and R&D. Byron comes to ROHA with more than 27 years of experience having worked with numerous food color companies globally in the development and formulation of color solutions for their applications across all of the industries, including confectionery, beverage, dairy and prepared foods.

Naturex Colors

Naturex E-Color and VegeBrite lines address growing consumer interest in natural colors

November 12, 2014

Naturex recognizes growing consumer demand for naturally colored food and drinks. That’s why the company continues to grow its NAT color® portfolio, which offers endless product development possibilities.

USDA Raises Tomato Lycopene Limit for Meat

Meat processors can use LycoRed’s tomato lycopene colorants to replace FD&C Red #40 and carmine in deli meats, sausage and hot dogs.

September 22, 2014

USDA officials have approved a five-fold increase in the level of tomato lycopene allowed as a colorant in ready-to-eat (RTE) meat products.

Abstracts

Color Food with Food

Chr. Hansen’s FruitMax coloring foodstuffs are processed from edible, natural sources, such as fruits and vegetables.

July 29, 2013

Chr. Hansen has expanded its offerings and support behind the FruitMax coloring foodstuffs line.

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.