Embrace wellbeing through nature

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.



Digital issue View Archive

Food Review February 2021

Catch the February edition of Food Review for insightful editorial into the world of colouring foodstuffs and tips on how to get your processing plant Industry 4.0 ready.

Latest


26 Feb 2021
Five predictions driving transformation in food manufacturing in 2021 and beyond

BY: Phil Lewis Infor VP Solution Consulting for the EMEA Unforeseen disruptions experienced in 2020 prompted F&B producers to future…

Five predictions driving transformation in food manufacturing in 2021 and beyond

BY: Phil Lewis Infor VP Solution Consulting for the EMEA Unforeseen disruptions experienced in 2020 prompted F&B producers to future proof their businesses. Focusing on expediting time-to-market; food quality and safety; supply chain resilience and the creation of omni-channel models will place companies in the strongest position to embrace and…

24 Feb 2021
Knorr joins Mr Potato Head to encourage the world to Eat for Good

Knorr, Unilever’s largest food brand, has teamed up with Mr Potato Head, the world’s most famous vegetable icon, to call…

Knorr joins Mr Potato Head to encourage the world to Eat for Good

Knorr, Unilever’s largest food brand, has teamed up with Mr Potato Head, the world’s most famous vegetable icon, to call on people to change the world by changing what’s on their plates. The unlikely duo joins Netflix’s Restaurants on the Edge chef Dennis Prescott and the 900+ chefs in the…

24 Feb 2021
Pushing boundaries in sophisticated adult drinks

Alcohol-free spirits? This may sound like a contradiction in terms, but it’s an exotic new category pushing the boundaries of…

Pushing boundaries in sophisticated adult drinks

Alcohol-free spirits? This may sound like a contradiction in terms, but it’s an exotic new category pushing the boundaries of new product development. This revolution is shaping the future of tomorrow’s drinking culture. We track evolving consumer demand as these products continue to grow. Consumers are demonstrating an increased desire…

23 Feb 2021
How to use storytelling to build your brand in the digital age

With a bevvy of voices jostling for attention in the digital space, how do you get your brand to speak…

How to use storytelling to build your brand in the digital age

With a bevvy of voices jostling for attention in the digital space, how do you get your brand to speak loud enough for your audience to hear you, and most importantly, take action? Or will big brash budgets always win? Enter the Science of Storytelling. Have you ever had your…


Top stories


07 Feb 2020
Deli meat producer creates SA’s first plant-based sandwich slices

Feinschmecker Deli Meats, who have built up a formidable reputation as the market leader in speciality deli meats in South…

Deli meat producer creates SA’s first plant-based sandwich slices

Feinschmecker Deli Meats, who have built up a formidable reputation as the market leader in speciality deli meats in South Africa, has launched a range of plant-based sandwich slices under the brand name Gudness. It is the first range of its kind produced in SA.

18 Mar 2020
Limpopo residents become eco-warriors

Residents in northern Limpopo are becoming eco-warriors thanks to a new campaign which aims to see environmental waste reduced and…

Limpopo residents become eco-warriors

Residents in northern Limpopo are becoming eco-warriors thanks to a new campaign which aims to see environmental waste reduced and much-needed jobs created.

31 Mar 2020
Sleep friendly food and beverages are the next big trend with millennials

GlobalData predicts that sleep-friendly ingredients in food and drinks are the next big trend as it aligns with consumers’ desire…

Sleep friendly food and beverages are the next big trend with millennials

GlobalData predicts that sleep-friendly ingredients in food and drinks are the next big trend as it aligns with consumers’ desire for a good night’s rest through natural methods.

18 Mar 2020
Avocado growers celebrate the ancient history of avos this season

According to the THP 2020 Flavour & Trend Forecast*, Michelin star restaurants around the world will be increasingly seeking out…

Avocado growers celebrate the ancient history of avos this season

According to the THP 2020 Flavour & Trend Forecast*, Michelin star restaurants around the world will be increasingly seeking out traditional ingredients from some of the oldest civilizations this year, particularly Central and South America.


Visit the official COVID-19 government website to stay informed: sacoronavirus.co.za