Prepared Foods - October 2008 - (Page 99)

ingredient challenges Coloring with Confidence Processed foods’ appeal is greatly increased by the addition of colorants. With an expanding palate of colorant options for food and beverage applications, however, product developers can have their hands full in trying to find the best match for their needs. Companies must keep a few key considerations in mind to achieve optimal results. Marie Rittweger, Nerac Inc. W ith an ever-expanding palate of colorant options for food and beverage applications, product developers have their hands full in trying to find the most suitable match for their needs. To stay ahead in an industry where consumers have so many options, companies must know how coloring can make or break a product’s success. Keeping in mind a few key considerations will help achieve optimal product processing, fortification and shelflife. Because color attracts people to food and is said to stimulate appetite, the appeal of processed foods is tremendously increased through added colorants. From formulation all the way to consumption, the utmost care should be taken to ensure colorants are treated properly, especially since the wide variety of natural and synthetic colorants available may cause confusion with how to properly store these ingredients, before incorporating them into products. For example, improperly stored colors in powder form can cake or fail to disperse. If not under the required conditions, liquid colors can become sticky and fail to flow properly. Some processors opt to further mitigate this risk by dissolving or dispersing the colorant in a highly concentrated pre-blend, before adding to batches or an in-line process. The combination of colorants a developer uses a product depends on an array is often unique and dependent upon factors such as of factors, from product the food manufacturer’s formulation through shelflife packaging choice, prodstorage conditions. uct pH and the temperature experienced during its typical shelflife. It is, therefore, essential to observe the parameters listed on the handling and specifications sheets of the colorant to ensure optimal temperature, humidity and light protection. In the instance that handling instructions for a specific ingredient are lost or unavailable, it is best to keep ingredients in a cool, dark storage area until the correct parameters are determined. The choice of colorant used in Sourcing Colors The source and quality of colorants purchased are essential to ensuring performance. Documentation of batch testing should be received with each shipment, and inhouse testing for banned substances or other materials, such as herbicides, insecticides and metals, should be considered to ensure optimal safety and performance of added colorants. www.PreparedFoods.com ● October 2008 99 http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - October 2008

Prepared Foods - October 2008 Contents Hitting the Shelves Winning Way—Spirit of Innovation Award Winners—Foodservice and Retail MarketWatch Novel Ingredients for Sports Nutrition Products NutraNews The Flavors of Cooking On the National Menu A Matter of Balancing Taste Solving Problems with Dairy Ingredients Colorings: Will I Be Blue? Coloring with Confidence: Inclusions R&D Applications Seminar: Answers for Dairy and Confectionery Applications R&D Applications: Naturally Vibrant Colors R&D Applications: Healthy Foods with Flavor Abstracts

Prepared Foods - October 2008

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