GNT's new EXBERRY powders deliver high intensity blues
June 27, 2019
They are available in both standard and micronized powder form. The new EXBERRY® high intensity blues are offered with a choice of carriers—including maltodextrin or sugar. They also are guaranteed to be trehalose-free, ensuring good levels of consumer acceptance.
Palmer Holland Health & Nutrition to handle Gold Coast Ingredients’ US distribution
April 8, 2019
Gold Coast Ingredients has a manufacturing facility in Commerce, Calif., as well as a research & development and distribution center in Santa Fe Springs, Calif., which is staffed with senior flavor chemists, analytical chemists, and an in-house applications team.
Persea Naturals introduces AvoColor as all-natural, stable and versatile color across orange, red and yellow hues
March 4, 2019
Developed by Penn State Professor of Food Science, Greg Ziegler, Ph.D. and Associate Professor of Food Science Joshua Lambert, in 2016, AvoColor addresses the consumer desire for food colorants created from natural materials.
Although synthetic food colors (FD&C colors) have historically been favored by the industry due to predictable performance and lower cost, in recent years consumers have increasingly demanded the use of natural colorants.
Diana Food introduces sustainably sourced, organic color solutions
February 27, 2019
The newly certified organic color spectrum includes a blue shade obtained from spirulina; a pink/reddish shade from red beet; as well as other appealing, naturally occurring hues such as yellow, orange, red and purple.
Chr. Hansen launches a plant-based, brilliant red that gives customers a natural alternative to carmine and synthetic colors
February 19, 2019
“For the first time, we’ve created a whole new variety of vegetable to create the natural color our customers are asking for,” says Jakob Dalmose Rasmussen, vice president, Commercial Development at Chr. Hansen Natural Colors.
Annatto color certified organic for IFF’s Frutarom division
February 7, 2019
Annatto seeds and extracts have been used for more than a century in Europe and North America to provide a yellow to reddish color to foods and beverages, thus becoming the second most economically important natural colorant worldwide.
Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.