Herza launches purple chocolate range in line with latest nutritional trends

f36f1740-37a9-420b-bfb4-896294b2a8fdarticleimage.jpg

15 Sep 2017 -- Purple colors in foods is one of the strong trends this year. Cupcakes, ice cream and waffles in vivid lilac are just as much on trend as violet fruit and vegetables. In line with these colorful trends, Herza Schokolade has introduced a new purple range of chocolate consisting of white chocolate enhanced with concentrated fruit and vegetable powders. 

The resulting chocolate pieces in six different shades of purple are visual highlights in cereal mixtures, muesli bars or ice cream. They are available as big leaves, prisms or chopped pieces. On request, Herza can also offer the purple range in customized shapes. 

The color purple has as much to do with enjoyment as it does with a healthy diet since violet-colored fruits and vegetables have a high antioxidant content. Antioxidants defend the body's cells against free radicals. What's more, they are anti-inflammatory and protect vessels.

Bodil Reimers, Product Developer, at Herza Schokolade told FoodIngredientsFirst: “The main application would be in cereals (mueslis, bars). It could also be used as decoration or in ice creams. The purple pieces are not bake stable, so the chocolate pieces would melt into the dough. Still, an application in bakery could be possible, we would have to determine whether the color of the fruit and vegetable powders are heat stable.”
 
Do you believe consumers will view this as healthier chocolate? “The purple chocolates are designed to grade up trendy foods like superfood cereal mixes etc. and to make healthy foods like muesli more attractive for a wider target group,” he reveals. 

“Purple itself is on trend and in foods, the color purple indicates a high content of antioxidants. These flavonols protect body cells from free radicals.”
 
During the production processes of the powders the purple color is retained which means that the flavonols which add the main nutritional value, are still active,” Reimers says.

The color of the chocolate pieces stems from the use of fruit powder of elderberries, aronia berries, and wild blueberries, as well as vegetable powder extracted from beetroot and black carrots. Hibiscus extract is another source of coloring and nutrients. All of these varieties of fruit and vegetable are rich in various vitamins, minerals and secondary plant substances. 

Elderberries, with their high content of provitamin A and B vitamins are used, for instance, as a medicinal plant to treat colds and flu. They strengthen the immune system and are anti-inflammatory. The antioxidative, anti-inflammatory and detoxifying action of beetroot is based, among other things, on the high concentration of the vegetable colorants betanin and vulgaxanthin and the high levels of B vitamins and iron. Aronia berries are a real super food as they contain several vitamins, including A, C and E, along with numerous minerals and trace elements, for instance, calcium, magnesium, potassium, zinc and iron. 

They contain health-promoting flavonoids, too. With a high concentration of nutrients, purple foods have been known to support the cardiovascular system and immune defense. Anthocyanins rank among the most important antioxidants. These phytocolorants protect the body's cells and vessels and are anti-inflammatory. Black carrots, wild blueberries and hibiscus extract are rich in anthocyanins. 

With the new Herza purple range manufacturers of cereals, muesli bars and ice cream can enhance their products with every conceivable added value.

By Elizabeth Green

Related Articles

Food Ingredients News

Innovation success for alternative proteins at FiE

13 Dec 2017 --- Alternative proteins had a strong presence at FiE in Frankfurt last month. Exhibitors showed a sustained focus on alternative protein concepts, with a number of innovations and concepts creating a real buzz at this year’s show. FoodIngredientsFirst looks at a few of the offerings being exhibited at this year’s event.

Food Ingredients News

Palsgaard CCO: Emulsifiers can thrive on a sustainability platform

12 Dec 2017 --- Emulsifier and stabilizer manufacturer Palsgaard A/S is the enabler of a new industry initiative aimed at inspiring and sharing expert knowledge, know-how and ideas to help realize the full potential of sustainably sourced and produced emulsifiers. Emulsifiers contribute to a very small part of the ingredients list for a range of foods – from baked goods to ice cream, chocolate, dairy and margarine – but they play a huge role in ensuring product quality and shelf-life, enabling them to support a number of the UN’s Sustainable Development Goals (SDGs). 

Business News

Solo Gelato and Barry Callebaut join forces to disrupt ice cream market with capsule innovation

11 Dec 2017 --- Israeli-based startup Solo Gelato has been developing a Nespresso-style capsule system that makes fresh ice cream in an instant – and Barry Callebaut has been helping to bring this goal to fruition.

Food Ingredients News

Sugar reduced solutions in abundance at FiE 2017

11 Dec 2017 --- Sugar reduction was the focus for many exhibitors at this year's Food ingredients Europe 2017 (FiE), even in indulgent applications, such as chocolate and desserts. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in Ireland and the UK, many ingredients suppliers are looking to innovate even further in the space of sugar reduction.

Business News

Firmenich tips fig as “flavor of the year” for 2018

11 Dec 2017 --- Firmenich has named fig as “Flavor of the Year” for 2018 based on the growing appeal for this healthy and fruity flavor worldwide. “With its numerous health benefits and sweet and satisfying flavor profile, fig offers endless opportunities to inspire our customers and delight their consumers across a wide range of food categories,” says Chris Millington, President of Firmenich, Flavors.

More Articles