Demand for natural colouring in yogurt has outpaced the impressive growth rates of yogurt itself. Healthy lifestyles, probiotics, organics, child-friendly themes, and ethnic varieties continue to drive growth.

European companies use natural colours to avoid formulating with the “Southampton Six” synthetics. In North America, consumers may still find synthetic (certified) colours on the label, but the trend is toward natural. Carmine is not one of the Southampton Six and still dominates in strawberry hues, despite its not being suitable for vegetarians. Innovation is dynamic and requires a rainbow of natural colours solutions to support the ever-changing flavour trends.

In recent “greek” yogurt launches, developers have formulated black carrot in strawberry, cherry and pomegranate flavors; tumeric in lemon, pineapple and lime flavors; and annatto in peach and mango yogurt.

Developers also use natural colours in fruit preparations and inclusions. DDW offers “non-bleeding” colouring that retains separation between yogurt and fruit prep.

natural colors natural colours yoghurt yogurt
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