Colorings

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Red Dye No. 3 can be found in candy, cakes and cupcakes, gum, cookies, frozen desserts, and frostings and icings. The dye reportedly is known to cause cancer in animals. 

GNT Ventures has already executed some investments, including the recently announced partnership with Plume Biotechnology to create new plant-based EXBERRY color solutions using unique fermentation technologies. The firm is now aiming to significantly step up its investment activity and is actively seeking out new collaborations with further start-ups worldwide.

EXBERRY® Shade Vivid Orange is a water-dispersible color made from non-GMO paprika. It has a high color intensity that allows for cost-effective low usage levels and can deliver bright shades in food products including confectionery, dairy, bakery, and plant-based meat.

Nutrition has become hyper-personalized, and we owe much of that to advanced technology. As tech has taught us more about how our bodies and brains work, we’re paying more attention to how the foods and beverages we consume affect us beyond physiology. This single but sweeping development has significantly shaped food trends for the coming year and beyond.

GNT USA will use this year’s SupplySide West 2024 to demonstrate how EXBERRY® colors can fuel new product innovation with next-generation protein powder concepts. GNT invites food and beverage formulator attendees to Booth #2065 during the exhibition, Oct. 28-31, in Las Vegas.

Food and beverage manufacturers will be able to see the difference natural colors make for themselves in a wide variety of applications in the Beverage, Candies & Confections, Snacks & Bakery Goods, Meat Alternatives, and Nutraceutical categories. Colors are available in liquid, concentrate, and California Natural Color’s proprietary crystal color technology.

The eye-catching shades – including red, orange, yellow, green, blue, and purple options – will give attendees the chance to see how color shapes product appeal and influences the tasting experience.

Common technical challenges that arise when formulating with natural colors in bakery applications include color degradation during processing, color bleeding, and color fading over the product’s shelf life. “When selecting natural colors for bakery items with longer shelf lives, developers must consider various factors to maintain product quality,” explains Nidhi Jaiswal, MS, a food scientist specializing in human nutrition.

Phytolon, a biotechnology company that offers natural food colors via fermentation-based technologies, and Ginkgo Bioworks (NYSE: DNA), which is building the leading platform for cell programming and biosecurity, announced the successful completion of the first development milestone of their multi-product collaboration to produce natural food colors and the resulting distribution of an equity milestone to Ginkgo.

GNT will demonstrate how its plant-based, sustainable EXBERRY® colors can help maximize product appeal at ProSweets Cologne (January 28-31, 2024).