Sensient Food Colors Europe Develops New Range of Spirulina Products
23 Jan 2015 --- Sensient Food Colors Europe has developed proprietary technology in the extraction of Spirulina blue that complies with both the new EU Guidance Notes and FDA quality specifications. The 'EU Guidance Notes on the classification of food extracts with colouring properties' and FDA approval have provided the opportunity to use Spirulina concentrate as a food colouring.
Sensient has invested in a dedicated production line for Spirulina blue at its facility in Corte Tegge, Italy, which specialises in the processing and concentration of aqueous extracts.
“This latest investment enables us to offer customers a wider choice of colouring food possibilities to meet new demands in the marketplace,” commented Dr. Roland Beck, Managing Director of Sensient Food Colors Europe. “Using our proprietary extraction technology, we can produce a vibrant blue shade from Spirulina suitable for use in confections and gum as well as ice cream, water ice and frosting type applications.”
For Beck, this type of launch is in line with the trends for 2015. “In a post-recession environment we would expect to see more product innovation continuing the trends of 2014. The mixing of regional food ideas and the so called 'fusion' products is an approach which meets the aspirational elements of consumer food markets and Sensient is ready, with proven experience, to assist its customers in developing products here and in similar premium product initiatives. Across the wider market consumer interest in both real value and quality remain high as key drivers for product development along with the sustained interest in natural products,” he told FoodIngredientsFirst.
