Milling & Baking News - June 6, 2017 - 28

Food Ingredient Solutions X
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Demand soars
for colors from
natural sources

Red beets, purple corn
and spirulina assist in
replacing synthetic colors

ood companies may have
clearance for take-off from the
Food and Drug Administration when it comes to using synthetic F.D.&C. colors in their products,
but dark clouds have appeared in
the guise of consumer concerns. In
response, ingredient suppliers increasingly are putting new colors
from natural sources on the application runway, ready to replace synthetic F.D.&C. colors.
Purple corn and red beets may
help in replacing red No. 40. Spirulina may provide color in place of
blue No. 1. Turmeric, annatto and
paprika all might work in place of
yellow No. 5 and yellow No. 6.
Grand View Research, San Francisco, in January projected the global market for colors from natural
sources will reach $2.5 billion by
2025.
"High demand on raw materials such as fruits, vegetables and

28 / June 6, 2017 XMilling & Baking News

spices, coupled with substantial
price fluctuations of the aforementioned products, is expected to act
as a major deterrent for the market
growth," Grand View Research said.
"However, the rise in investments
in research and development to increase the production efficiency is
expected to drive the demand over
the forecast period."
Grand View Research expects
Asia Pacific to account for more
than 29% of the revenue market
share by 2025.
"As the popularity of natural colors continues to increase, we can
make an assumption that there will
not be a segment of the food industry untouched by this movement,"
said Katie Rountree, application
scientist for DDW, Louisville, Ky.
"More and more food manufacturers are making the decision to convert their formulas to natural colors, including the grain-based food
product categories."
She pointed to data from Mintel
showing only 16% of the recent food
and beverage launches in Europe
were formulated with synthetic
color.
"Some segments within confectionery and frozen novelties still

Keeping a bright, vibrant red color in foods
may be difficult when switching to colors
from natural sources.

utilize a significant share of synthetic color additives," she said.
Red, blue, yellow options
Ms. Rountree said DDW this year
launched a food color powder derived from a purple corn hybrid that
potentially can be a cost-effective
alternative to red No. 40. The color
launched in a liquid version last year.
The non-bioengineered/non-G.M.O.
powder exhibits a deep purple surface shade, according to DDW. The
appearance is vibrant red in an acidic
aqueous system. Food and beverage
companies may list the ingredient as
"purple corn juice color" or "colored
with vegetable juice" on ingredient
statements.
Healthy Food Ingredients, Fargo,
N.D., promotes Suntava purple corn
as a replacement for synthetic dyes
in food coloring, and Suntava's anthocyanin levels, which account for
the purple color, increasingly have
been recognized for their health
benefits, too.
Red beets are another option in
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Milling & Baking News - June 6, 2017

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