Diana Food has 30 years of experience in providing colours and a range of natural flavours to the confectionery and beverage industry. We look at what defines a ‘natural’ product in an age where consumers look towards health and traceability in foodstuffs.
With an extensive raw material base, the company’s R&D experts develop custom-made solutions for sweet and beverages matrices, that offer high-performing solutions with fair and clean labelling. Diana Food guarantees full traceability and its regulatory team can provide advice on local regulations. Organic, pesticide controlled and sustainable references are also available.
The move away from synthetic
There are several advantages to the use of synthetic colours. It offers strong, vivid colours at a low dosage in products and can therefore be cheaply produced. It also gives good stability; blends easily and is available in water-soluble or insoluble colours. On the downside, it is getting legislatively more difficult to use these products as they are permitted at a different level in different applications in different regions. It is also not acceptable to some consumers due to concerns regarding its purported effect on hyperactivity in children.
Widespread approval for natual additive colours
Consumer researcher Nielsen, conducted a survey of 5 000 consumers in 10 countries, regarding the use of natural colours in food and beverage products. The findings concluded that 86% consumers pay attention to new stories regarding the use of artificial vs. natural colours in food; 92% are concerned about artificial colours; 88% feel that natural colours add value to food and beverages, and 78% are willing to pay a premium price for food with natural colours. On the downside, the stability of natural colours vary from application to application and are influenced by factors such as pH; heating processes; light exposure and interaction with other ingredients.
From artificial to colouring foods
In many cases, it is no longer enough for a food colour to be natural. Companies are seeking colouring foodstuffs concentrated from actual fruit and vegetable products.
Diana Food launched a new line of colouring foodstuffs for foods and beverages in Europe, fully compliant with EU colouring foodstuff certification. These colours, which represent an extension of the company’s existing colouring solutions are derived from natural ingredients that are carefully sourced by Diana’s dedicated team of agronomists.
The colours are all non-GMO, with ranges that are suitable for EU and USDA organic certifications created with natural integrity in mind. In addition to providing a well-rounded sensory experience for the end consumer, this careful sourcing also ensures full supply chain transparency and traceability, guaranteeing food safety with ISO/FSSC certifications. Diana
Food can map its colours from foodstuff products back to its farm of origin and can even offer single-ingredient labelling.
The company’s relationship with global food producers allows it to implement sustainable growing practices. Agronomists only employ agricultural methods that are socially fair and ecologically sound. They are also committed to helping trusted cultivation partners increase biodiversity by conducting three assessments per region each year.
The newly certified range of colouring foodstuff colour spectrum includes a blue shade obtained from spirulina, a pink/reddish shade from red beet, and other appealing, naturally-occurring hues like yellow, orange, red and purple.
These colours from foodstuff can serve as a complementary targeted addition to confectionery, dairy, and beverage products. For customers seeking a more bespoke, custom colour solution, Diana Food can create specialised blends by using these colours from foodstuffs as a developmental toolbox for inspiration. Product is available locally from Savannah Fine Chemicals.
