Food Colorants in Product Development- Innovation, Regulation, and Health

In the world of food product development, colorants are not just an aesthetic addition but a key element that influences consumer experience, taste perception, and emotional connection with the product.However, the field of food colorants has undergone significant changes in recent years due to scientific advancements, regulatory changes, and consumer preferences for more natural and healthier products. Gruda leads product development with a focus on the use of stable and natural food colorants, tailored to all food categories in which we operate.

Food Colorants –Their Importance and Impact on Food Products

Food colorants directly affect the attractiveness of food products. Research indicates that color has a psychological impact on taste perception. For example, bold colors are perceived as richer in flavor, whereas pale colors may be interpreted as bland or of lower quality. Food colorants also contribute to uniform product appearance, ensure consistency throughout shelf life, and can enhance the perception of a product's health benefits.

Addressing TitaniumDioxide and the Shift to Natural Food Colorants

One of the major challenges in product development is the use of titanium dioxide (E171), a white colorant widely used in various industries, including food. In recent years, restrictions have been imposed on the use of titanium dioxide in many countries, including theEuropean Union, due to health concerns. Gruda offers advanced solutions for replacing titanium dioxide with highly stable natural colorants, suitable for all types of food, including confectionery, dairy products, baked goods, beverages, and processed foods.

Types of FoodColorants and Their Applications in Product Development

1. Natural Food Colorants

These are derived from plants, fruits, vegetables, and minerals, providing healthier and more innovative solutions for food products.Examples include:

• Beta-Carotene (Orange) – Derived from carrots, suitable for beverages, dairy products, and baked goods.
• Spirulina (Blue-Green) – Used in ice creams, desserts, and energy drinks.
• Curcumin (Yellow) – Extracted from turmeric, commonly found in baked goods, sauces, snacks, and health drinks.
• Anthocyanins (Blue-Purple) – Derived from berries, beets, and red cabbage, used in beverages, yogurts, and confectionery.
• Chlorophyll (Green) – Extracted from green leaves, suitable for beverages, health snacks, and desserts.
• Carmine (Red) – Derived from insects and used in dairy products, sauces, and confectionery.

2. Synthetic Food ColorantsThese provide vibrant shades and high stability, but in recent years, there has been a clear trend toward replacing them with natural alternatives due to changing consumer preferences and stricter regulatory requirements. Challenges of UsingNatural Food ColorantsDespite their regulatory and health benefits, natural food colorants present challenges in product development, such as:

• Sensitivity to heat and light – Some natural colorants degrade during processing and prolonged exposure to heat.
• Interaction with other ingredients – May lead to unwanted color changes or sediment formation.
• Higher costs – Natural colorants are often more expensive than synthetic alternatives and require adjustments in the production process.

Food Colorants inUHT Processes and Extreme pH ConditionsNatural food colorants must be heat-resistant, particularly in Ultra-High Temperature (UHT) processes, which are commonly used in dairy, dairy-based beverages, and preserved foods. Gruda addresses this challenge by developing natural colorants that withstand high temperatures without color degradation or unwanted oxidation.Additionally, pH levels significantly affect food colorants. For example, anthocyanins, found in berries and beets, change color based on pH. Gruda provides solutions for maintaining color stability in both acidic products (such as carbonated drinks and sauces) and more alkaline products, using advanced technologies for color stabilization and shelf-life extension.Gruda’s Solutions –Innovation in Natural Food Colorants Gruda collaborates with the world's leading food colorant companies and manages strategic joint developments, ensuring more focused and time-efficient product development. Additionally, Gruda operates some of the most advanced development laboratories in Israel, equipped with state-of-the-art machinery that simulates industrial processes, ensuring that the developed solutions integrate seamlessly into various production lines.Gruda develops and supplies advanced technological solutions for the use of natural food colorants, considering taste, texture, stability, and suitability for every production process. We work with a wide range of food categories, including:

• Dairy Products – Development of natural colorants for ice creams, yogurts, fortified milk, and fermented dairy products.
• Beverages – Development of natural colorants for soft drinks, dairy-based beverages, and energy drinks.
• Baked Goods – Heat-stable solutions that maintain color integrity throughout shelf life.
• Confectionery and Chocolate – Natural colorants designed for chocolates, marmalades, chewing gum, and candies.
• Ready-to-Eat and Frozen Foods – Natural colorants that remain stable even after freezing and cooking.
• Plant-Based Meat – Natural colorants that replicate the appearance of real meat and maintain a stable shade throughout shelf life.

User Experience in Pharmaceuticals and Dietary Supplements – Development of natural colorants tailored for the pharmaceutical industry, enhancing user experience and adapting colors to the target audience.