Natural color solutions for beverages

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Agatha Ball
6 years ago
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1 Natural color solutions for beverages Clean Label Conference March 28-29, 2017 Fabienne Boukobza-Ravey R&D Manager FROM NATURE TO YOU

Natural colors in Beverages : What are the expectations?

labelling? Natural Ingredients, Organic Appearance: Clear/cloudy?

2 Natural colors in Beverages : What are the expectations? Stop the use of artificial colors? No impact on product profile Need stable solutions? Color formulations optimized for high stability Interested in Clean & Clear labelling? Natural Ingredients, Organic Appearance: Clear/cloudy? Taste: no off flavor No Fading (heat process, light/heat /oxidation during storage No Ring No ingredient interaction Regulatory constraints Clean label (ingredients/ additives within the color formulation)

Yellow beverages: Alternative to FD&C Yellow No. 5 Yellow 5 0.0015% powder Curcumin 0.

3 Yellow beverages: Alternative to FD&C Yellow No. 5 Yellow % powder Curcumin 0.02% Not light stable Lutein 0.02% Not permitted in the US Carotenes 0.015% More golden shade

4 Yellow beverages: Alternative to FD&C Yellow No. 5 More golden than Yellow 5, Cloudy or clear depending on formulation/do sage Good stability but sensitive to oxidation. Yellow 5 0,0015% powder Carotenes More golden shade

5 Natural Carotenes, a clean label solution? Natural source of pigment Algal Natural source of emulsifiers Oil dispersible Emulsifier/process Water dispersible Aqueous Phase Fermentation from Blakeslea trispora Oil Phase Natural source of antioxidants

Minolta de00 Value Natural Carotenes with enhanced stability

antioxidants 14.00 H 3 C CH 3 Carnosic acid 12.00 10.

00 2.00 Rosemary (Rosmarinus officinalis L.) 0.

6 Minolta de00 Value Natural Carotenes with enhanced stability HO HO O OH CH 3 CH 3 Color shade Addition of natural antioxidants H 3 C CH 3 Carnosic acid Phenolic compound with antioxidant properties Rosemary (Rosmarinus officinalis L.) Color stability during storage (accelerated light trial) Time Hrs in UV box

Enhance color stability in application Use stabilized carotene emulsions Rosemary extract can be added in finished drink Vitamin C Standard recommendation

7 Enhance color stability in application Use stabilized carotene emulsions Rosemary extract can be added in finished drink Vitamin C Standard recommendation ppm Vit C to enhance carotenoids stability to light T=0 T=1 T=4 T=10 T=18 T=30 in days in direct sunlight Standard Standard + Rosemary Standard + Rosemary + Vit C

8 Safflower extract: A future alternative to Yellow No. 5? Safflower: Yellow 5 0,0015% powder Safflower (Carthamus extract) Curcumin Not light stable Lutein Not permitted in the US Carotene Naturally water soluble Excellent light and heat stability No off-flavor at low levels Not currently permitted in the US, petition ongoing.

arabic Deodorized Paprika Organic compliant Alternative Beta

9 Orange beverages: Alternative to FD&C Yellow No. 6 Paprika Stabilized with natural antioxidants Emulsified with Gum arabic Deodorized Paprika Organic compliant Alternative Beta carotene and Vegetable extract Beta Carotenes and vegetable extract Paprika

Red beverages : Large spectrum of color shades From yellow red to purple red Anthocyanins are the main pigments used in the world to replace red 40 dye in beverages.

10 Red beverages : Large spectrum of color shades From yellow red to purple red Anthocyanins are the main pigments used in the world to replace red 40 dye in beverages. Various Fruits and vegetables extracts sources are available and they all deliver their reddest shade at low ph. An increase in ph will change the hue to red/blue depending on the sources of anthocyanins. Fruits and Vegetables extracts Lycopene

11 DE value Red Beverages and stability of natural options The stability varies depending on the source of the pigment and the formulation Stability varies depending on the source Vegetables sources are more stable than fruit sources Accelerated light stability in ph 3.0 (color shade vs. sources of fruits and vegetable extracts) Some customized blends offer enhanced stability vs single pigments Organic version also available for some sources 2 0 Blackcarrot Red Cabbage Radish Grapeskin Elderberry Red Blend

12 Natural color in beverages: how to meet the challenges? How to further improve the stability during storage: De-araetion of water recommended Filling after flushing with Nitrogen for cold filling Optimize color dosage Protective packaging (UV barrier, sleeve) Shelf life trials Addition of ascorbic acid and Rosemary extract for carotenoids Choose most stable color formulation with optimum antioxidant level

Sharing Product Ingenuity Innovate together to multiply creativity and technical expertise

solutions to local markets through our regional locations CULINARY: Provide culinary-based

appeal FORMULATION: offer solutions to your specific formulation challenges CONCEPTS AND

13 Sharing Product Ingenuity Innovate together to multiply creativity and technical expertise Improve time-to-market through co-creation with natural ingredients you can trust Adapt our solutions to local markets through our regional locations CULINARY: Provide culinary-based applications made with all natural ingredients offering unique visual, taste and texture appeal FORMULATION: offer solutions to your specific formulation challenges CONCEPTS AND PROTOTYPES With rapid time-to-market SCALED UP SOLUTIONS and assistance with process development

14 Our core categories of natural ingredients

15 FROM NATURE TO YOU Visit us at

Super-Stable colors that pass the test. How Lycored s natural colors perform in beverages and fruit preparations

Super-Stable colors that pass the test How Lycored s natural colors perform in beverages and fruit preparations Background We re in the middle of a sea change in attitudes to colors in food and beverages.