FoodBev Media judges selected Kancor’s “Ochre” and “Sunlight” series natural colors as finalists in two categories (Best Dairy Ingredients, Best Dairy Product from Asia) during the annual World Dairy Innovation Awards. The innovation event was held in conjunction with the 12th Global Dairy Congress, June 19-21, in Warsaw, Poland.
The World Dairy Innovation Awards always showcase some of the most ambitious new products and developments of the year from a wide range of companies worldwide, both large and small.
Dairy Applications: Color Challenges
There are technical challenges associated with using natural colors in any food or beverage formulation. These issues and variables can include cost, processing conditions, interaction with other ingredients, heat, light, pH and oxygen.
These challenges also are common with dairy applications. Because most dairy products are typically shipped and stored in a refrigerated or frozen condition, exposure to light may not be a factor (depending on packaging and shelf life). However, other factors such as pH and temperature could be problematic for product developers.
For example, yogurt formulators must be concerned with pH differences between fruit prep and white mass. Unfortunately some natural colors—specifically those that are fruit- and vegetable-based, may experience a shift in hue. Over time, this might cause the color to move from red to more of a purple (with more blue). For other colors, this may not be an issue.
In addition to pH, exposure to heat could also impact the performance of a natural color. For example, certain colors such as beet juice concentrate might turn brown when applied to dairy-based beverages that are thermally processed (pasteurization). Time and temperature can significantly impact results. Other colors such as carmine and paprika will be minimally impacted.
Ice cream for example, has a pH of about 6.5, is not exposed to light, and does not undergo heat or pH changes. This makes it an ideal application for the use of red beet as a strawberry color.
Although natural colors for dairy applications do come with challenges, Kancor has been able to uncover a variety of viable solutions to naturally color dairy-based products. Specifically, Kancor's C-CAPTURE products offers various natural color options to suit various dairy applications.
Kancor offers a wide range of natural colors for various product platforms and systems. C-CAPTURE includes colors such as turmeric (yellow), a host of carotenoids including annatto, paprika and beta-carotene (yellow, orange and reddish orange), beet juice concentrate (pink), fruit and vegetable juices (red to purple) to name a few.
In addition, the company offers spirulina (blue), several sodium copper chlorophyllin (green) options, caramel and other customized blends depending on, application, market location and desired hue. Kancor is a significant player in the extraction of natural raw materials.
Kancor Ingredients Limited is a pioneer in the field of global spice extraction and its roots in the spice trade can be traced back to 1857 at the spice capital of the world, Cochin (also known as Kochi) in India. Partnering with V Mane Fils, France, one of the world’s largest Flavour and Fragrance companies, Kancor specialises in complete food ingredient solutions, right from sourcing of raw materials, extraction, research, formulation, testing and final delivery.
For more information, visit www.kancor.com and www.kancor.com/category/products/specialty-ingredients/c-capture.
