Synthetic Food Colours | Lake Colours | Pharma Natural Food Colours
Natural pigments are responsible for the colour of several food products. These additives are used to renew the colours that are usually lost during processing, and also add a sense of new taste to help with the identification. Today’s food industry makes use of a wide variety of pigments. Conscious consumers now demand products coloured with natural colours only, since many believe that artificial pigments are harmful for health and well-being. Which Are Natural Food Colours That Are Most Popular? The problem of colour additives application obtained synthetically are now irking customers, worldwide, leading to a wide focus on use of natural pigments. Pigments are mainly used and applied to render colour to food and beverage products while also including food sensory attributes. The application of Natural Food Colours are geared to enhance the taste and the hues of these products but not to conceal indications of food deterioration or bad quality. Although there are 40 commonly used compounds, 16 are the most used natural ones. These compounds are not stable for wide use though. Popular natural pigments used are generally compounds such as betalainsthat combine betanin and quinones, isoprenoids – carotene, paprika extract, and chlorophyllins. Copper complexes and caramels are also increasingly used. How Do You Make Natural Food Colouring? Natural pigments impart, deepen, or even renew food colours, especially those lost while processing. The colours aim to renew the taste of the product too and facilitate its identification. It is difficult to imagine today's food industry without the use of pigments. As consumers demandfor natural colours to be used on food products, various companies have started deriving rich colours from leaves, flowers and fruits. Some colours are derived from animal blood and muscle tissue. The most frequent method to derive natural colours is through extraction from leaves, roots utilizing ethanol and acetone as a solvent. The extraction utilizes the solvent to separate pigmentsfrom the other undesired substances. The solid and liquid phases are separated further through filtration or de-cantation. When deriving colours from chloroplasts, most destroy the cell structure before extraction using an electric field or ultrasounds. The Rise in Demand for Natural Food Colours Estimated to be valued at US$ 7.7 billion in 2019 itself, Natural Food Colours market has grown drastically compared to the Synthetic Food Colours market. Consumers have expressed their aversion to synthetic products leading to the increased demand of Natural Food Colours. Several synthetic colour manufacturers still find it tough to fulfil newer demands. Several companies are filing colour additive petition (CAP) for more use of natural food colours across the globe. FDA approved Natural Food Colours are also becoming the norm, with several amendments to colour additive regulations from the agency. Faster approval of natural food colours is expected to stem the tide of use of artificial food colours. Natural food colours accounted for US$ 2.3 billion of the market, mainly for beverage applications in 2018. The focus has now veered to fast food and beverages with rapid increase in demand for all kinds of ready-to-drink pouches and soft drinks. Consumers are now curious about ingredients and this trend will dictate the growth of natural food colours market especially in the beverages industry. The processed food sector relies on colour in a lot of ways, determining the success rate of new product launches. The biggest players in the natural food colours market have capitalized and now expanding horizons in the packaged food industry and the dairy industry. One can expect Asia Pacific countries to grow drastically in due course with respect to the Natural Food Colours market, as China continues to be the largest exporter in the world. The rapid rise of natural food colours is attributed to the huge number of food safety scandals in the local regions. Harmful synthetic colours that usually contain lead, arsenic, and mercury are soon losing on sales while confectionery brands have been trying to incorporate natural colours instead of artificial colours to align itself to the market advantage. Most natural food colours sold in recent times were based on carotenoid, thus leading Natural Food Colours manufacturers into a frenzy to meet the demand for natural blues and greensin all kinds of beverages and confectionary products. As the next innovation in the Natural Food Colours market beckons with health and functional benefits, one can expect sales of artificial food colours, especially carmine witness a huge fall in the coming decade.
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Dain Colour
Dain Colour Chem is world’s leading manufacturer of Natural Food Colours entire variety of meals hues (Synthetic, Lake & Blended) under emblem call of DAINCOL. Archives
January 2021
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