Colours & Flavours | Supplement | BI71 by FoodBev Media Ltd

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2009 supplement

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Colours and Flavours

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Consumers clearly prefer colouring foodstuffs in beverages: Beautiful colours - it’s a matter of trust!

otwithstanding today’s developed society, the ‘back to nature’ trend is growing stronger than ever. When it comes to nutrition and the purchase of food and beverages, the desire for natural is ever increasing. Consumers are becoming more complex and careful in their decision making. Before deciding on a certain product, they often scrutinise the product labels for unwanted additives.

Consumers demand clear communication An increasing number of consumers are demanding clear labelling of food and beverages to make an informed choice and to help identify additives. This approach has been supported by nutritional experts and consumer protection groups for years. The legislators have begun to react to this trend both nationally and internationally. Examples being the recently implemented ‘traffic light labels’ for food in the UK and the decision of the European Parliament for a warning notice on food products that contain certain azo dyes from July 2010. The consumer demand for open communication is gradually beginning to change the declaration policies in the food markets.

Soft drinks: consumers prefer natural! Consumers frequently choose natural beverages safe in the knowledge that they can also offer them to their children.

Parents do represent a very important group of buyers in society. The aim is to provide their children with the best possible nutrition to achieve optimum development. Healthy drinks play a major role in good nutrition. Therefore beverage market success very much depends on a trustworthy, clean declaration. Increasing numbers of consumers associate natural ‘free from’ products not only with health benefits, but also with superior quality and increased food safety. Consequently, manufacturers are making a shift to natural colouring solutions to meet with modern consumer demands. It is easy to free beverage labels from E-numbers with the use of colouring foodstuffs which directly provides added value. In this way consumers will identify at a glance that no chemicals were used to achieve the attractive beverage colour. That is what consumers expect from modern beverage design: wonderful colours achieved from the natural power of fruits and vegetables!

Exberry colouring foodstuffs set the trend Manufacturers will find enormous potential for the colouration of all kinds of beverages using colouring foodstuffs, colouring foodstuffs being the natural and cost effective alternative to food colours.

Brilliant stable shades from colouring foodstuffs Exberry colouring foodstuffs from GNT offer brilliant, stable colour shades that are easy to use in beverage applications. Exberry fruit and vegetable concentrates impart natural, high class characteristics to beverages. GNT, an international, independent family owned company, has more than three decades of experience in the manufacture of high quality concentrates made from carrots, pumpkins, elderberries and many other colours and flavours supplement edible fruits and vegetables. Exberry colouring foodstuffs are gently manufactured with physical hightech processing methods only.

Colouring foodstuffs: a recipe for brilliant colours Exberry colouring foodstuffs from GNT are food ingredients (not additives) and they are declared on the product label without E-numbers. The declaration eg ‘concentrate (elderberry, tomato)’ or ‘elderberry concentrate, tomato concentrate’ clearly shows consumers that the ingredient is truly natural and from which fruit or vegetable it has been manufactured. As a result of intensive market research, colouring foodstuffs are seen to be technically on a par with or better than additive food colours, but when it comes to their image, they are head and shoulders above them! Market leader GNT continually develops and optimises new process technologies and invests in the discovery of new raw materials to enhance their extraordinary product range. Exberry colouring foodstuffs are a recipe for success for those wishing to achieve a natural beverage colouring solution. GNT‘s colouring concentrates from nature are a perfect alternative to additive colours in future markets. Learn more about Exberry colouring foodstuffs and the GNT group at www.gnt-group.com

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www.foodbev.com/beverage Issue 71 - November · December 2009

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What soft drinks flavours do kids really like?

rying to identify new flavours that will appeal to kids is often fraught with difficulty. Product developers are left wondering just what drives children’s preferences when it comes to beverages, especially when the taste element is isolated from current brand and peer influences. Do all kids have the same preferences? Do manufacturers need to take account of differences in palettes between different countries? These questions led to Givaudan’s pan-European research project into children’s beverage taste preferences. ‘Project Kiddo’ was conducted across seven European countries - the UK, France, Germany, Spain, Italy, the Netherlands and Russia. It involved over 1,700 children aged between seven and 12 working in a fun, interactive environment. Central to the work was the use of Givaudan’s proprietary miniVASTM, which allowed the kids to create, sample and compare the flavours they designed in a real-time, iterative process. The research provided an accurate insight into how children from different parts of Europe regarded various flavours. It also led to some surprises for the kids and researchers alike. For example, in a number of instances, there was a wide gap between what the kids imagined in advance would be exciting and delicious fruit juice mixes, and what they actually chose as their favourites upon sampling from a wide selection of possible flavour combinations.

Results of study For the most part there are common groups of flavours that are universally liked across all countries with some local variations of the most preferred types. Conversely, there were found to be some combinations that should be avoided by drinks manufacturers in search

of profitable new product development opportunities for the children’s market. Given free choice, banana, apple and strawberry were considered to be the most popular fruits in blends, with combinations of berries being the most popular both across the range of countries and also in the seven individual countries, with only one exception. However the kids were asked to suggest blends where one fruit was already defined, there were some interesting results. Red fruit blends scored higher, for example cherry/strawberry, than citrus combinations but it was also clear that the kids tended to prefer combinations they were familiar with over unfamiliar fruits. Key to the ranking of different flavour combinations was finding a consistency in the mind of the young panelists between the descriptive sound (the idea) of a fruit flavour, its smell, and the final flavour when tasting the actual product.

In a crowded marketplace our clients need true points of difference The study found some ‘star performing’ fruit juice blends with some surprising combinations which Givaudan is currently using to advise its clients in addressing the burgeoning children’s soft fruit drinks market.

Naturally good flavours The next phase of Givaudan’s Kiddo project involved taking the results of this in depth consumer understanding to develop a new range of natural flavours for children’s beverages and making them available to the company’s clients. During 2010 Givaudan plans to continue to launch further flavours under the Givaudan ByNature platform, leveraging the true insight gained from the Kiddo project. Exciting new flavours are expected to include red fruits, tropical and of course citrus, all allowing a ‘natural’ declaration on the finished product. Keith Moffitt, Givaudan’s Beverages Marketing Director for Europe, Africa and the Middle East comments: “What’s

exciting about these flavours is that children have played a big part in their technical creation, which we believe is quite unique. Ultimately, Kiddo allowed us to identify combinations that both sounded good to kids (might entice them to buy or encourage their parents to buy the product) and also actually tasted good to kids! In a crowded marketplace, our clients need true points of difference to stand out. Projects such as Kiddo show how Givaudan can provide real differentiation to help our customers build bigger brands.” Givaudan Flavours combines sensory understanding and analysis alongside consumerled innovation in support of unique product applications and new market opportunities from concept to store shelves.

www.foodbev.com/beverage Issue 71 - November · December 2009

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Colours and flavours

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Claremont reassuring customers and consumers

othing stands still for long and the world of flavourings is no exception. With effect from 2011, new European legislation will have an impact on the way flavours are selected and described. Claremont Ingredients aims to provide support to existing and potential customers. As with all legislation we need to start with some definitions. A flavouring may be made from or contain flavouring substances and/or flavouring preparations. For more detailed definitions of these categories, see right. Over the last few years there has been a noticeable trend away from artificial and nature identical towards natural flavourings. Flavouring preparations (for example lemon oil) are always natural. Flavouring substances may or may not be natural. To be natural a flavouring substance must be obtained (by physical, enzymatic or microbiological processes) from material of vegetable, animal or microbiological origin. Nature identical flavouring preparations are, as the name would suggest, identical to those materials found in nature, but they are produced by chemical synthesis. Interestingly, under the new legislation there is no distinction between artificial

and nature identical flavourings, indeed the terms are not even used. Therefore from 2011 there will be only two categories: natural and everything else. The former will be ‘natural flavourings’ and the latter just ‘flavourings’.

From 2011 EU legislation will have an impact To what extent this change will have an impact on the market remains to be seen. Many manufacturers make the claim ‘free from artificial flavourings’ on their packaging. Given artificial flavourings will, in a legal sense, cease to exist, will manufacturers still be able or wish to make these types of claim? Although the cost of natural flavourings has come down as natural raw materials have become more easily available, they are still more expensive than their non natural counterparts. Artificial flavourings tend to be lower cost still. In view of the forthcoming legislation changes there have been some suggestions that manufacturers may in fact move away from natural flavourings back to (as currently defined) nature identical and artificial. In the current economic climate in

particular it will be interesting to see whether the trend toward natural continues. New flavourings legislation will have an impact on labelling. As nature identical and artificial flavourings will no longer exist, if a flavouring is not natural then for labelling purposes it will need to be described either as ‘Flavouring’ or ‘X Flavouring’ (for example Banana Flavouring). It is in the natural flavourings category that the picture is more complicated, and the four new labelling options for natural flavourings are shown in Box 2. To describe a product as containing ‘Natural X Flavouring’ the legislation requires that at least 95% of the flavouring component has been obtained from X. This compares with a much lower figure (typically 50%) required currently. It therefore seems a reasonable assumption that going forward fewer products will be able to make use of this type of labelling description. Whether or not it will be possible to state that a product contains ‘Natural Banana Flavouring’ as opposed to ‘Natural Flavouring’ should not be confused with whether a picture of a banana can appear on the label. This requires that the flavouring should be ‘wholly or mainly’ derived from the named fruit which in the past has been taken to mean 51%. Therefore a product could for example show a picture of a strawberry but, unless at least 95% of the flavouring component came from strawberries, the label would not be able to declare that it contained ‘Natural Strawberry Flavouring’. Going back to the four new labelling options, the first two are familiar but the second two are new. In our view the terminology sends out something of a mixed message to the consumer. ‘Natural Flavouring Substance’ in particular is not likely to be easily understood and the word

What flavours may be made from • A flavouring may be made from or contain flavouring substances and/or flavouring preparations • Flavouring substance: a defined chemical substance with flavouring properties (for example, vanillin) • Flavouring preparation: a product other than a flavouring substance obtained from food or material of vegetable, animal or microbiological origin (for example, lemon oil)

Labelling for natural flavourings • ‘Natural Flavouring’ can be used if the flavouring components comprise only flavouring preparations and/or natural flavouring substances • ‘Natural X Flavouring’ (for example ‘Natural Banana Flavouring’) can be used only if the flavouring component has been obtained at least 95% from X • ‘Natural Flavouring Substance(s)’ can be used if the flavouring component consists only of natural flavouring substances • ‘Natural X Flavouring with other natural flavourings’ can be used if the flavouring component has been obtained partly from X and its flavour can be easily recognised substance does not sound especially natural. The last definition is long and rather begs the question ‘what other natural flavourings?’. Therefore it seems highly likely that in practice the first two will receive greatest use.

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Colours and flavours

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Claremont partners with Plantextrakt

K based Claremont Ingredients delivers a complete range of flavours, colours and other ingredients created to meet the demands of the drinks industry. Through its partnership with Plantextrakt, Claremont can offer a complete range of extracts, from ginseng to guarana and echinacea to elderflower. With ever greater consumer interest in products containing revitalising and restorative plant ingredients, the company is constantly developing this range to keep ahead of current market trends. As a leading manufacturer of plant extracts and decaffeinated teas, the international market can benefit directly from professional expertise including customised offerings in: herbal and fruit extracts, black and green tea extracts, decaffeinated black and green tea.

The Natural experience “Naturalness is very much the trend among consumers all over the world at the moment,” reports Dierk Neser,

Plantextrakt’s Area Sales Manager Middle East/Africa. “Products with a genuine taste experience are in particular demand.” Plantextrakt began producing and selling high quality tea and herbal extracts as early as 1980. The manufacturer’s portfolio now includes in excess of 2000 extract formulae from more than 120 plants.

The result: an intensive natural taste experience The ‘Extracts for Success’ product concept, is based on a newly developed, particularly gentle production method, which allows the product variants based on black tea, green tea, rooibos, balm mint and other herbs to retain their original character. The result: an intensive, natural taste experience in the end product.

First class raw materials for high quality products “Product safety for the consumer is one of our

most important principles in the production of tea and herbal extracts. Our internal purchasing and procurement strategies enable us to meet the demand for high quality raw materials,” Dierk Neser explains. “And we have the quality of our natural products verified continuously by ‘PhytoLab’, the accredited laboratory.” We obtain selected extracts from a diverse range of plants for flavouring, functional and colouring substances for our customers in the international food and beverage industries. The company’s online product database contains active ingredients and products for a broad variety of applications. Detailed

Oliver Hehn

information about the plants used for our products can be obtained from our plant data base. Simply select the plant or functionality and a brief informational text will appear.

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www.foodbev.com/beverage Issue 71 - November · December 2009

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Symrise wraps up natural flavour package

he new EC Flavourings Regulation poses a challenge to many food manufacturers. Symrise is bringing one of its core competencies to bear - natural flavourings - to help its clients meet this challenge: part of the Symrise ‘taste for life’ platform. ‘Be Natural’ includes a line of flavourings customised to clients’ needs and adapted to each product. The concept also encompasses comprehensive, personal information and consulting services. “We have a flavour for every labelling need,” says a pleased Dr. Anne Grunhagen, Director Marketing Strategic Business Unit Sweet. “If your product labels used to include the phrase contains natural flavourings, you’re not going to want to have to change that in the future.” Two objectives are at the forefront

of everything Symrise offers its clients: The first is to offer an extensive portfolio of natural flavourings that satisfy consumer taste preferences 100% and, in so doing, win over the public. Secondly, Symrise experts work directly with food manufacturers, either over the phone or in person, to provide transparency on issues of quality assurance, sustainability and the new legislation. These individuals make recommendations and provide solutions to achieve an optimum, authentic flavour

for the products to be labelled. Natural flavouring - full flavour All Be Natural flavourings can be easily classified and designated in compliance with the new EC Flavourings Regulation, which will become binding on 20 January, 2011.

of flavourings from this collection can be labelled as fruit powders and are often used in products, thereby increasing the fruit content.

The product line includes a variety of fruity and sweet flavour notes, as well as meat and vegetable flavourings for savoury products. Classic berry notes such as strawberry and raspberry, brown notes such as caramel, and ‘superfruits’ such as açaí and cranberry are ideal for dairy, confectionery and bakery products. The Optarom collection represents yet another component of the Be Natural package. A number

“We’re also hoping that our natural flavourings will meet increasing consumer demand for natural products,” emphasises Dirk Bennwitz, Senior Vice President Strategic Business Unit Sweet. “The new EC Flavourings Regulation will make consumers more sensitive to whether a product is natural.” Sustainability, availability of raw materials and a natural, authentic taste are issues that the food industry will continue to face.

The trend toward natural products

www.foodbev.com/beverage Issue 71 - November · December 2009

SUPPLEMENT 9

Raw materials from nature Natural reformulating with Chr. Hansen

Bertrand Martzel

laire Phoenix interviewed Chr. Hansen Business Development Manager for Beverages, Bertrand Martzel. The move towards ‘natural’ colour in drinks is meeting a certain amount of opposition due to both stability and cost issues. How are you dealing with this? I don’t think that opposition is the right word. We can face some issues sometimes but basically it’s our duty to solve them. Consumers now seem to have a better distinction between natural and artificial colour. They show increased interest in natural foods and are becoming more label savvy and thus the test is for food manufacturers to re-formulate with raw materials from nature.

challenging. Thus the selection of raw materials, their compositions and natural stabilising compounds are crucial success factors. As a general rule, natural colours are more sensitive to high concentrations of vitamins, minerals, and other active compounds such as quinine and caffeine. Especially when talking beverages, the chemical reactivity or the lipophilic nature of natural pigments needs a specific formulation based on emulsion, encapsulation, and resistance to oxidation, fading and browning. Suppliers of natural colours are dedicated to supplying colour that meets these demands. As technology advances, the natural colour that is produced is more stable in varying conditions of temperature, light and pH which make it much easier for producers to successfully replace synthetic colours with their natural counterparts without compromising on the attractive and appealing appearance of a product. This improvement and optimisation in stability comes from various factors - firstly very critical raw material

Click here to subscribe selection. The region, climate, environment and the cultivar all impact on the colours’ shade, strength and overall stability in the final application. Secondly, techniques such as emulsification or encapsulation can then be applied to enhance or extend the natural colour stability and take advantage of physical interactions of the colour with other colours or with some ingredients in the finished product

Because it completely modifies the positioning of the brand Colour is a strategic ingredient. Why? Because it completely modifies the positioning of the brand, it creates new claim opportunities that could not be provided by synthetics, it enhances the image of the product, it protects the brand from ‘toxic’ labelling - and by

protecting the brand it maintains or grows its market share. Obviously all these benefits have a cost, but this cost is fairly low compared to the benefits. In this context, cost is seldom considered a major issue. Which have been the most interesting drinks you have dealt with recently? Can you explain why they were challenging to work with and how you overcame any problems? In fact all drinks are interesting because they present different challenges. For instance, we often modify our formulations to guarantee a good stability in the drink in question. This obliges us to have a full understanding of the end product from a formulation as well as a supply chain angle. Beta carotene seems to be particularly in the spotlight - what are the difficulties of working with this natural product - and the benefits? First we have to consider that beta carotene expressed as such is not natural. Beta carotene is obtained via chemical synthesis

Today, in most cases a natural alternative to synthetic colours can be found. Natural colours are used to obtain a colour shade that otherwise can’t be achieved with other ingredients. Fruit and vegetable base colourings provide a product with a more natural, realistic look as opposed to the intense shades obtained using synthetic colours. And it is the consumer’s desire for natural colours that has led manufacturers increasingly to accept that they do not necessarily need an exact colour match between the synthetic and natural colour. However, achieving a sufficiently bright and stable colour with natural sources can be technically © beverage innovation 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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www.foodbev.com/beverage Issue 71 - November · December 2009

Click here to subscribe © beverage innovation 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com. For details about syndication and licensing please contact the marketing team on 01225 327890.

but could be considered as natural identical. Then there is natural beta carotene which is obtained via fermentation of a fungus called Blakeslea Trispora. Finally you have Natural Carotene, mixed carotenoids which are produced from palm oil or carrot. The main interests of carotenes are that they can cover many shades from yellow to red and that they are very stable as soon as the recipe contains a good amount of vitamin C which is often the case in soft drinks recipes. However, the pigment being oil soluble means that it has to be formulated into emulsion so that it can be used in beverages. This emulsion makes the pigment sensitive to the recipe balance between the Hydrophilic and Lipophilic compounds. If the balance is not well maintained, we see creaming and/or neck ringing and/or staining. All beverage manufacturers want to avoid such visual degradation on shelf and use of specific natural carotene formulations can provide strong guarantees. When are synthetic colours best used? Is there ever a case for blending natural and synthetic? Synthetic colours are interesting for manufacturers whose

www.foodbev.com/beverage Issue 71 - November · December 2009

purchasing budget doesn’t allow natural colours but this can prove to be a false economy if consumers do not buy your product containing synthetic colours. Also where a manufacturer wishes to produce strongly enriched drinks with high amounts of vitamins and minerals, synthetic colours can help. In addition there is no universal blue colour working well in all soft drinks recipe and allowed on the five continents. Yes when the objective is to get rid of Southampton Six and copper chlorophyllin is not considered as an option, the mixture of yellow natural colours and brilliant blue is valid and consistent option. Which is the most requested colour for drinks and has this changed in recent years? Yellow/orange colour. What are your particular concerns regarding the upcoming labelling claims legislation? Absolutely no concern about the upcoming legislation. The increasing customer needs will push natural colour producers to find new sources and new production methods to satisfy the needs of the industry.

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Colours and flavours

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Beverages as colourful as nature

he Natural Trend is one of the most important drivers in the food and beverage industry. The demand for natural ingredients such as colours and flavours is not only consumer driven, but also affected by new regulations. Wild has addressed this by expanding its portfolio of colours and flavours from natural sources and is offering forward-looking solutions for a wide range of beverage applications. Increasing numbers of consumers believe that a product’s naturalness is a key factor when deciding what to purchase since they link natural foodstuff to a healthier diet. Market data shows that manufacturers take this into account when developing and marketing products. Since artificial colours are currently in high dispute, natural colours are in growing demand. In connection with the Southampton Study, these artificial colours have been linked to hyperactivity in

children, and the EU Legislation has already reacted. A new regulation states that beginning 20 July, 2010, products that contain the contentious ‘Southampton Six’ - Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124) and Allura Red (E129) - will be required to carry the warning claim: ‘May have an adverse affect on activity and attention in children’ and will need to be labelled accordingly. “It is especially for this reason that beverage manufacturers

are increasingly rethinking the use of artificial colourings in their products and are replacing them with natural colours,” said Hélène Möller, Wild Product Management Ingredients. Wild has updated its portfolio and developed futureoriented beverage solutions that correspond to the new legislation in order to offer its customers a broad range of colours and colouring foodstuff from natural sources. Wild’s

Future oriented beverage solutions

colours from natural sources cover a spectrum ranging from yellow and orange through red and green, creating beverages as colourful as nature. There have also been legal changes in the European Union in the field of flavours. The new flavour regulation that will come into force by 2011 will encourage manufacturers in the course of the following year to adjust their products by substituting artificial flavours with natural alternatives. One of Wild’s core competencies is the production of natural flavours, such as premium From The Named Fruit (FTNF) flavour extracts. These meet perfectly the definition of natural flavours described in the new EC flavouring regulation. Wild is also a good partner to work with when it comes to flavours won by the ‘95/5% rule’ defined in the new regulation,

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www.foodbev.com/beverage Issue 71 - November · December 2009

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which states that 95% of the flavouring components have to come FTNF, and the company’s FTNF flavours are the perfect basis for that component. “With our long time expertise and technology, we are able to offer our customers the required

quality, from natural flavouring components from different sources to FTNF flavours,” Hélène Möller explains. Wild offers great tasting and stable natural flavourings for a wide variety of beverage applications.

“In view of the major changes in EU colouring and flavouring legislation as well as growing consumer demand, one can say that in food and beverage ingredients, the future is natural,” Hélène Möller states. Wild will present its latest developments in this

field at the FiE in Frankfurt, Germany. Whether flavours, colouring foodstuffs or colours, the company offers natural ingredients of the highest quality for products with a high growth potential, remaining faithful to the Wild trade show motto: ‘We grow your business, naturally’.

Wild tasting and trends analysis

hat’s new at Wild Flavours in the US? Here’s a sneak peek at where the industry is heading.

Wild’s new naturally derived, acid-stable blue supplies unwavering degrees of blue, and is the foundation of other colours with now natural options for green, purple and black.

natural products allows these 100% natural flavour solutions to place customers’ products into a premium market segment.

In response to the increasing demand for healthy, nutritional, natural products, Wild’s ‘From the Named Fruit’ flavour extracts are derived exclusively from a specific fruit and, therefore, titled FTNF. Wild offers an impressive selection of natural, premium FTNF flavour extracts and essences for the food and beverage industry. Noted for excellent heat stability and long shelf life, available in dried or liquid form, the intensity and availability of 100% natural FTNF flavours in various concentrations offer lower usage rates and therefore decreased in-use costs. FTNF flavours restore and imitate the complex flavour profiles of natural components and enhance and stabilise the authentic taste and aroma of the final product.

Old is new again, and Wild is a flavour powerhouse. With old world flavours making their way through the food and beverage industries, Wild can supply historical flavours such as ambrosia, quince, and absinthe. According to the company, old world flavours and foods are resurfacing as the ‘go to’ foodie experience. These familiar flavours and dishes may be recalled from as recently as from the turn of the century, or can go as far back as ancient times with flavours such as persimmon and goji.

FTNF varieties such as boysenberry, gooseberry, guava and carambole are just a few of the FTNFs that are available for sweet, culinary, or beverage applications. Interest in healthy as well as

Old world flavours

Wild Flavors Inc has once again delved into the taste buds of consumers and come out with a sampling of flavours to surpass their palette’s expectations. Other flavours on offer include: • Mirabelle Plum - primarily used for jams and pies, but is also fermented to make wine. Mirabelle is French for beautiful. It is primarily grown in the Lorraine region. • Chocolate Divinity, almond cookie and butter pecan.

Discussing latest trends with Carola Kappe of Wild in Germany at Drinktec this year, we talked about the move to fruit and coffee drinks. We also tasted immune balance drinks containing aronia berries - rich in anthocyanins. We sampled pomegranate and yumberry superfruit blends and a cashew apple fruit shot with pineapple and mint which tasted like a delicious dessert in a glass.

• Goji - usually dried and traditionally grown in China, it is dark deep berry with earthy notes. • Ambrosia - a classic blend of mandarin oranges, pineapple, maraschino, coconut, marshmallow and sour cream. • Persimmon a traditional fruit in the US used in jams, pies and candy.

• Quince - lightly floral with juicy notes of apple and pear. • Apricot Conserve - with a grape and almond profile. • Pomegranate Apricot - the delicate sweetness of apricot is paired with juicy pomegranate. • Date - sweet dark rich dried fruit notes.

www.foodbev.com/beverage Issue 71 - November · December 2009

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Colours and flavours

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Sensient Fusion brand - bringing the best of nature to beverages

ermany based Sensient Food Colours, the global leader in the manufacture of food colours and colouring foodstuffs, will be introducing an exciting range of new colour solutions for the food and beverage industry at Food ingredients Europe in Frankfurt. Sensient’s innovative Fusion brand delivers natural shade solutions to meet our customer’s highest requirements by bringing together carefully selected raw materials with our proprietary formulation technologies, in combination with application expertise and support. Sensient has extended its Fusion range with new shades of high performance colouring foodstuffs and natural colours giving bright and stable colouring for confectionery and beverage products.

As clear demonstration of Sensient’s integrated supply chain approach, advanced processing technology and application know how, the new Fusion ‘Red Currant Red’ has been formulated based on a combination of carefully selected carrot and beetroot varieties. By combining the hydrophilic and lipophilic pigment structures into a new product concept, Sensient brings the advantage of novel stabilising technology against oxidative degradation. This new Fusion product is a colouring foodstuff and an excellent choice

to achieve a brilliant red currant colour shade in confectionery applications such as panned sweets and hard boiled candies, as well as in dairy systems. Due to its vivid colour shade and special formulation properties it is a perfect E-number free, vegetarian and Kosher replacement for carmine. For Fusion ‘Nectarine Orange’ shade, Sensient applies a novel dispersion and emulsification process to achieve outstandingly stable and precise bright colour shades, from oil soluble carotenoids. This high performance emulsion is characterised by a very low turbidity rate and delivers, even in challenging beverage environments, a brilliant appearance. Fusion ‘Nectarine

Orange’ is a very attractive option to replace azo dyes in beverage and confectionery products, where precise and stable orange colour shades are essential. The new Fusion range from Sensient brings the best of nature to food and beverages. At The FiE Sensient shows, in addition to all the above featured products, excitingly bright colouring foodstuffs and an extensive range of natural shades for food and beverages.

Colour and Flavour at Food Ingredients Europe

rawing on its many natural colours and blends as well as its natural caramel colour, DD Williamson will be unveiling innovative product concepts such as mango iced tea coloured with caramel colour; a juice drink coloured with natural beta-carotene, gummi candies enhanced with natural colouring, cookies frosted with natural colour and organic burnt sugars. At the show, DSM will unveil its MaxiBright natural enzyme for whey and soy milk decolouring. On the DSM stand, a ‘filling station’ will feature eight, ready to drink beverages, each with their own ingredients mix and targeted health benefits; and a Cocktail Bar will allow visitors to create and sample a nonalcoholic cocktail containing their own chosen nutrition ingredients. Colouring experts will also be on the stand to discuss DSM’s carotenoids colouration capabilities, including the recently launched CaroCare

natural B-carotene 10% CWS Star, a natural colour developed specifically for ready to drink beverages. Several advanced technology concepts designed to address the clean label requirements of beverage, bakery and snack processors will be the focus of activity on Kerry Ingredients & Flavours’ stand. Beverage manufacturers, in particular, will be introduced to Kerry’s innovative flavour modulation technology, called fmt, which has been developed to provide natural sweetness enhancement for all types and flavours of soft

drinks. Already successfully commercialised in the US, the technology allows up to 30% sugar reduction with a clean taste and clean label declaration. Based on Kerry’s expertise in botanical extraction and sensory science, fmt, has delivered consistent consumer taste test results and can be applied in carbonates or still beverages. It allows beverage manufacturers to make an all natural flavouring declaration at a reduced cost compared with the use of fruit extracts, according to Kerry. Another company that is tapping into the prevailing market trends is Metarom, which produces high quality flavours, caramels and colours for beverages, confectionery, bakery, dairy and savoury products. It has rapidly developed natural versions of nature identical flavours and is creating more and more natural alternatives to add to its wide

range of products that offer a ‘fruity touch’ with pineapple, cherry, strawberry, raspberry, and orange flavours; delicacies with cheesecake and lemon meringue varieties; original flavours such as bubblegum; and vanilla varieties such as beany, buttery and milky. Metarom’s custom made caramels with specific textures include special ranges for fillings, toppings and syrups. They are made with ingredients such as milk, butter and honey, and many of Metarom’s naturally flavoured caramels are developed on the basis of non-hydrogenated fats. Delicious caramels made specifically for ice creams, dairy products and confectioneries have been developed to lure visitors to the stand, along with various natural flavour beverage and biscuit concepts.

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