We often work with customers that are either switching natural color suppliers or moving from synthetic to natural colors. In both cases, we need to match the original color as closely as possible. Our Senior Applications Scientist, Katie Rountree, explains how we do it!
Want a more in-depth look? Read the full article here.
Related posts
Understanding ADI
Natural colours are considered food additives in the food and beverage world and are strictly regulated in terms of their identity, purity, the food categories in which they are allowed, and their usage rate. A recent example is the 2020 EFSA review of
Authentic Food Colour Trends
Consumers are increasingly interested in ‘authentic’ food and beverage experiences—they want food that is as close as possible to its original ingredients or source. This can include minimally processed foods, foods that taste, smell, and look
Colours: See, Feel, Eat!
Take a look at Van Gogh’s Starry Night below. Observe it. Immerse yourself in it. How does it make you feel? Post-impressionist artists, like Van Gogh, Matisse, or Gauguin used colour, not to show nature or reality as it is, but as they felt it. They
How and Why We See Colour
Color gives us loads of information about nature, beauty, other people, and even perils that surround us. We often take color for granted and we don’t imagine the immense amount of evolutionary effort involved in that capacity. But have you ever wondered,
Podcast: Finding Colour Inspiration
Finding Colour InspirationA newly expanded team shares where they find inspiration for working with natural colors Speakers: Brian Avilés - Category Technical Lead, Parker Cox - Americas Sales Director, and Catalina Ospina - Technical Marketing Specialist A
Top 5 Considerations When Colouring Confections
With so many different types of natural colours, choosing the right one for your confection application can feel overwhelming. Whether you’re creating a boiled sweet, gummy, panned candy, marshmallow, or chocolate, there are some important factors to