DDW The Color House: “Natural colors are crucial in the movement toward mindful indulgence”

07 Nov 2022 --- The motivations and drivers that have inspired the plant-based movement are why companies today prefer to use natural colors in F&B applications, according to DDW, The Color House. 

Speaking to FoodIngredientsFirst, the natural colors supplier says colors constitute a significant factor in providing an enhanced sensory experience, which is part of the movement toward mindful indulgence.

“Consumers want ‘healthier’ options, authenticity and responsible means of production and distribution, but they also want all that without compromising the enjoyment of food, flavors and textures,” explains Catalina Ospina, technical marketing specialist at DWW.

A robust portfolio of colors 
According to Ospina, the company is excited about being part of Givaudan, as the move “allows unprecedented synergy on the construction of a robust color portfolio for Sense Colour, a team of experts Consumers want ‘healthier’ options, authenticity, and reliable means of production.dedicated to visual color design and a strong color innovation pipeline.”

She believes the alliance will bring new solutions in the future to help global customers create attractive food products.

“Besides the organic growth in traditional categories where natural colors have already proven their functionality and appeal to the general public, we expect that natural colors demand will rise along with non-traditional food categories that deal with the consumer’s need for mindful indulgence,” Ospina elaborates. 

“Plant-based foods and drinks, functional food products, personalized nutrition, nootropics and mood food – all these emerging trends that involve an equilibrium in the celebration of the sensory experimentation of food and a positive relationship with nature pose excellent opportunities for the application of natural color solutions.”

Plant-based colors for dairy
Meanwhile, Jody Renner-Nantz, NA applications manager at DDW, explains how every formulation is different and has its own set of challenges when selecting a natural color. 

“One of the most commonly encountered when creating plant-based frozen desserts or yogurts is overcoming the color imparted by the base. For example, plant bases can range in color from very white like coconut milk or rice milk to a caramel shade like that from oat milk,” she notes. 

“With a whiter base, natural colors will present themselves as you would anticipate. For example, a red beet blend may suggest a raspberry flavor in coconut milk, but in oat milk, the yellow undertones can shift the hue toward a strawberry shade with the same red beet blend. Other challenges involve fat content and aeration. In our upcoming webinar, we will address some ways to overcome issues like these.”DDW expects that natural color demand will rise along with non-traditional food categories.

Aside from base undertones, other factors that are crucial to keep in mind when choosing the right color for plant-based foods include matching the desired flavor profile with the appropriate colors and choosing a color that works with the pH of your product – for example, the hue of anthocyanins will vary depending on the type of product, the pH of the base and the anthocyanin source being used. 

It is also essential to consider things like heat treatment during processing, and potential light exposure in a retail store, explains Renner-Nantz. 

You can register for the webinar entitled “Cold & Colorful! Brighten up your plant-based dairy with natural colors” here. 

By Elizabeth Green

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