Manufacturers who make the switch from artificial to natural reap the rewards. When 506 health-conscious consumers were asked “Would you be willing to pay more for a product with natural flavourings and colours?” almost nine in ten said they would. On average, they said they would pay up to 47% more.1
However, going natural can also be technically challenging. Some non-artificial colours are sensitive to pH, UV light and extreme temperatures, and may not interact well with some recipe matrices, such as high fat systems. It is therefore beneficial to aim to make the switch to natural without sacrificing stability.
For example, at IMBAREX we carry out frequent research into the stability of our natural colour solutions. Here we outline new results of recent stability tests in two categories: flavoured and coloured sparkling waters, and fruit preparations for layered yoghurts.
With consumer preference for natural on the increase, and manufacturers seeking product stability, producing super-stable colors is the perfect solution. Using a range of proprietary techniques and our own plant sources, IMBAREX has created a wide range of versatile carmine based colour solutions
Natural colorants such as these offer several important advantages.
Red food colouring is abundant in many different products, such as dairy, pharmaceutical, cosmetics, etc.
It can provide various shades of red, pink and burgundy and is completely natural. It is highly stable in a range of pH, light and high-temperature conditions and is also very suitable for high fat systems. All this means it boasts far greater versatility than alternative red colouring options.
If you would like to know more about our colors please contact us.