DIANA Launches Integrated Color Offer
06 May 2013 --- Food and beverage manufacturers continue with their move to remove artificial colors from their ingredient list and replace them with natural alternatives. In parallel, the pressure to remove carmine (cochineal extract) from food and beverages continues to be a global trend.
Manufacturers look for clean label, natural and high performance alternatives, with the advantage of a Kosher and Halal certifications. In response, DIANA, Food Division provides its customers with natural colouring solutions for various applications (Beverages, Ice-cream, Dairy, Confectionery, Cereals, Cooked Meat…). DIANA’s solutions include artificial colour and carmine replacements.
COLOUR’IMPACT Naturally combines DIANA’s expertise in tailor made formulated solutions and its control of the supply chain through agronomy, sourcing and production. DIANA, Food Division is recognized for its upstream integration in some key sources of colour like beetroot, purple carrot, blackcurrant, orange carrot, pumpkin and yellow carrot. This sourcing control is combined with a scientific expertise: understanding the coloring mechanisms and measurement using spectrophotometer, UPLC and sensory evaluation. DIANA, Food Division can provide formulated color blends by applying vast technical expertise, together with knowledge and understanding of colors into the final application.
Pigments which occur in nature and/or are sourced from nature. In Europe these colors additives bear an E number and must comply with the specifications defined in the legislation. The colors are substances obtained by selective extraction of the pigments relative to the nutritive or aromatic constituents of the source material. Fruit, vegetable and plant concentrates that comply with European coloring food guidelines. Coloring food products are food ingredients in which coloring substances (i.e. pigments) are not selectively extracted relative to nutritive or aromatic constituents of the source material.
In Europe, since July 20th 2010, food and beverages containing any of the six artificial “Southampton colors” (Sunset Yellow E 110, Quinoline Yellow E 104, Carmoisine E 122, Allura Red E 129, Tartrazine E 102, Ponceau 4R E 124) are required by law to have a warning label such as “may have an adverse effect on activity and attention in children.” The removal of artificial colors from food and beverages is a key priority for producers globally. To support this transition, DIANA has developed a range of specific coloring solutions for a range of applications (beverages, sugar confectionery, dairy...). These are based on pigments from natural sources.
From a natural range of fruit, vegetable, meat and seafood products processed into concentrates, powders, flakes and pieces, DIANA, FOOD DIVISION offers solutions with both sensorial (taste, color, texture and visual impact) and nutritional benefits (Health&Nutrition, food preservation). The company also offers a range of ready-to-use sauces, from the most classic to exotic, for both sweet and savoury applications. With a unique position in its markets, DIANA, FOOD DIVISION bases its business on a deep biosciences expertise, reinforced by a multi-stream mastery from vegetables to meat and seafood raw materials, all to ensure food safety and traceability.
Source: DIANA
