Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
A new material discovered in the Pacific Cleaner Shrimp could inspire the development of new whitening materials in foods as a replacement for titanium dioxide (E171), say scientists.
Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives.
A team at the Tokyo University of Science and Iwate Biotechnology Research Center have successfully genetically engineered tomatoes to produce the plant pigment betalain with significant anti-inflammatory effects.
Natural colours have undergone a significant makeover. Once seen as too expensive, unstable and unable to deliver vibrancy, these challenges have been overcome by an industry working to deliver on consumer demand for cleaner labels with zero compromise....
Guaranteeing the supply chain stability of natural colours to ensure manufacturers can be assured of product consistency has taken on extra importance in the post-COVID-19 era, claims GNT.
‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...
Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?
ADM has developed PearlEdge, a proprietary white colour solution that it says fills a ‘vital white space’ in the market. “We saw the need for plant-based white colorants that tick the boxes on brilliance, stability and uniformity,” Hélène Moeller, Vice...
The EU ban on titanium dioxide has created harmonisation across the bloc for food and supplements, but the colour is still legal in the UK as well as in medicine products, plus there is the challenge of reformulation.
Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...
Chr. Hansen Natural Colors has announced its first major transaction since becoming a standalone company in the hope of further bolstering its position as leader in natural colours.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
As the demand for natural colors continues to grow globally, Chr. Hansen Natural Colors has expanded and renovated its R&D facilities in Montpellier, France.
Netherlands-based GNT Group has launched two new food colorings to its Exberry range that deliver bright orange shades in powder and oil-dispersible formats.
A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
The Netherlands and German-based colour supplier discusses why natural source, natural processing and natural application help to produce consumer trust.
Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
Black goji berries have been identified as a potential natural colourant source that is able to produce red, purple, and blue colours depending on the pH levels.
There is growing demand for vegan status, 100% natural processes, and transparency across the supply chain, ingredients supplier Plant Lipids UK tells FoodNavigator.
Finnish food manufacturer Fazer has identified the top five food trends for Nordic consumers in 2019, based on a 4000-strong survey and analyst insights.
Smaller scale manufacturers of bakery, soft drinks, confectionery and ready meals are the target of new guidance from the UK’s FSA on alternative colouring options for the reformulation of products that still contain one or more of the ‘Southampton six’...
The UK’s Food Standards Agency (FSA) has published a list of food products that have been voluntarily reformulated to remove six food colours associated with hyperactivity in young children.
A survey into the levels of colourings in food products in Australia showed usage far below the maximum permitted levels (MPL); FSANZ says this shows there is no public health risk associated with their use.
