A prosperous future for the color red
The color red makes candies and soft beverages look more appealing. It helps give plant-based meat substitutes a more realistic appearance. In addition to functional qualities, some shades of red go nicely with features that are in demand, such veganism, which omits carmine derived from insects, and clean labels.
According to Patricia Bonets, an application scientist at Chr. Hansen, which has a US office in Milwaukee, “natural reds are the most common and requested color.” “In combination with other natural pigments, natural reds are frequently used to achieve different shades, such as oranges and purples.”
Tammy Geiger, marketing manager for natural colors at Chr. Hansen North America, stated that manufacturers are trying to switch out artificial red colors like Red No. 40 with more natural options.
According to Jeannette O’Brien, vice president of GNT USA, Tarrytown, NY, a company of the GNT Group, “manufacturers have long been seeking alternatives to synthetic colors such as allura red (Red No. 40), but even colors that would have been considered ‘natural’ are now rejected by consumers.” This is due to the growing demand for clean label products.
She cited the red dye carmine as one example. Carmine is inappropriate for halal, kosher, and vegan diets since it comes from the cochineal bug.
According to Ms. O’Brien, “it’s also manufactured using chemical processes and extracts like aluminum oxide, with other additives or chemicals making up up to 40% of the final colorant.”
Fruits, vegetables, and edible plants are used to make Exberry hues from GNT; no chemical solvents are used.
“With our patented technology, we can deliver solutions that have the precise color shade and intensity required for the application, such as replacing carmine in vibrant pink sweets or soft drinks,” Ms. O’Brien added.
According to Ms. O’Brien, GNT USA introduced a line of red Exberry coloring foods last year that offer 50% more color intensity. This allows for lower dosages, which lowers overall costs. Fruits and vegetables such as carrots, blackcurrants, radishes, blueberries, and sweet potatoes provide the crimson hues. Shades of dazzling pink, purple plum, vegetable red, and fiery red are among the available colors. There are liquid and powder versions of the colors.
According to Ms. O’Brien, “the company and the product determine what the shade is.” “While some people might want something more subdued, others might be looking for really vivid reds that can make an impact on Instagram.”
According to her, Exberry liquid ingredients can be used in savory applications, baked goods, confections, and beverages. The powders work well for mixtures, dry applications, and pastry icings. They can be transported for less money than liquids and kept at room temperature.
According to Nathan Morrison, associate application scientist, Chr. Hansen now provides a FruitMax line of goods that feature the Hansen sweet potato, which offers a vibrant, ultra-stable red hue and may be used in various applications in place of carmine and Red No. 40. The colors are resistant to oxidation, have no bad flavors, and are stable under light and heat. Even at low pH, they remain stable.
According to Braden Hocking, associate application scientist at Chr. Hansen, “food companies are looking for the next best red, something that is different from what everyone else is providing and works well in their products.” “They also want a plant-based red to meet the growing demand for plant-based alternatives to dairy and meat.”
According to Ms. Bonets, the Hansen sweet potato is suitable for a wide range of uses, including extruded cereals, baked goods, confections, beverages, pet food, and fruit preparation. According to application scientist AnnMarie Kraszewski, FruitMax products containing the Hansen sweet potato are halal, vegan, and non-GMO. They may be marketed as “vegetable juice (color).”
Natural pink to red colors made from vegetable juices, yams, radishes, black carrots, cabbage, paprika, tomatoes, and beets are available from Kalsec, Inc. in Kalamazoo, Mich., as well as pigment blends. You can use Durabrite soluble paprika in drinks instead of ponceau 4R and sunset yellow mixes. Carotenoids and anthocyanins are pigments found naturally in plants that give plants their color. Vibrant green, brilliant red, blazing orange, and luminous yellow are among the colors available in the water-soluble systems.
Red for meat substitutes
Plant-based meat substitutes are becoming more popular, which presents another chance for red hues. With a compound annual growth rate of more than 11%, Global Market Insights, Inc., located in Selbyville, Del., projects that the market valuation for plant-based meat substitutes will surpass $320 million by 2025.
“When grilled, the Maillard reaction that gives real meat its unique color is not experienced by plant-based meat substitutes,” stated Nathalie Pauleau, worldwide product manager for Natural Colors at Givaudan, Vernier, Switzerland. “People ‘eat with their eyes,’ so it’s important that the appearance of a substitute matches that of grilled meat as closely as possible, even though taste is very important when developing meat substitutes.”
Vegebrite Veggie Reds is a natural color solution for meat alternatives that was introduced by Givaudan. Beetroot and other natural extracts are used to make it.
“It can be utilized to attain a genuine, meat-like red hue in meat alternatives, especially in both raw and cooked patties,” Ms. Pauleau stated. The cooking process of plant-based burger patties causes the mixes to change color, giving them a brown hue that resembles grilled meat. Our application team is prepared to assist clients in obtaining the appropriate colors for these extremely complex food matrices by utilizing various formulations to meet a broad range of applications and regulatory requirements.
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Together, Givaudan and Naturex, a provider of specialty ingredients that Givaudan purchased in 2018, developed Vegebrite Veggie Reds.
Because of their pH stability of greater than five and lack of off-notes, Chr. Hansen offers FruitMax colors that are effective in plant-based meat substitutes, according to Ms. Kraszewski.
“With a ‘bloody’ pre-cooked product and a brown post-cook, the desired look is to mimic that of actual beef patties, and the Hansen sweet potato provides the shade that the customer is looking for,” the spokesperson explained.
According to Ms. Kraszewski, Chr. Hansen has evaluated the FruitMax line, which includes the Hansen sweet potato, for plant-based meat substitutes as well as dairy replacements.
According to Ms. O’Brien, a variety of plant-based substitutes for dairy and cheese, as well as meat and shellfish, are available in the Exberry line from GNT.
For meat analogs, she noted, “our Veggie Red and Brown shades are great.” Clean label reds face difficulties when high pH and heat treatment are combined, but we have overcome these obstacles thanks to our experience. Our coloring foods are already being utilized in a variety of meat alternatives, such as plant-based burgers and cold cuts, to replace colorants like iron oxides, anthocyanin, and carotene.
Other ingredient options for meat substitutes are caramel hues.
Sethness In terms of plant-based meat substitutes, Roquette, Skokie, Ill., a subsidiary of Roquette, provides Class III and Class IV caramel colors, according to senior vice president of sales and marketing Brian Sethness.
“While caramel color can’t produce a red hue on raw patties, it can help cook meat substitutes maintain a brown color and give them a very appealing appearance,” the speaker stated. “Businesses can easily add “color added” or “caramel color” to their ingredient lists.”