Flavor and Ingredient Trends for the New Year

Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.

By Mark Anthony. PhD., Technical Editor.
Excerpt from Food Processing magazine, January 2013, pp 35 – 36

Something natural

… “The growth in demand for naturally derived food coloring in the U.S. continues to outpace certified synthetic/FD&C color additives,” agrees Campbell Barnum, vice president of branding and market development for D.D. Williamson Inc. (www.ddwilliamson.com), Louisville, Ky. “The warning label required for the ‘Southampton Six’ food colors in the EU has resulted in a de-facto ban on equivalents to Red 40, Yellow 5 and 6.”

The “Southampton Six” are the six colors that a 2007 British study connected to hyperactivity in children. They include Alurra Red (also called Red 40), Ponceau 4R (E124), Tartrazine (Yellow 5) (E102), Sunset Yellow FCF/Orange Yellow S (Yellow 6) (E110), Quinoline Yellow (E104) and Carmoisine (E102).

“Media stories on food color additives have boosted consumer awareness and influenced the increase in new products developed in the U.S. without FD&Cs,” says Barnum. “Food product developers will be increasing the number of formulations made with [natural] coloring alternatives – carotenoids, anthocyanins, turmeric and other sources.”

Barnum also notes that in recent months, red has replaced yellow as the top color in soft drink launches. In beverages as well as packaging, he predicts peach will be a popular hue for product launches in the second half of 2013.