POLL VALIDATES MULTIPLE REASONS FOR USING FOOD COLORING
LOUISVILLE, KENTUCKY, USA– (August 21, 2012) – For centuries, food and beverage manufacturers have utilized food colouring for visual appeal. Colour remains a key factor in a consumer’s food choice. To further understand why today’s industry employs colouring, D.D. Williamson conducted a poll at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo in June.
DDW asked 97 food industry technologists, “What is the most common reason your company uses natural colouring in applications?” The data demonstrates a three-way tie for first among six possible responses, as follows:
1) THREE-WAY TIE:
20.6% — To offset colours that may be lost in storage and distribution
20.6% — To reduce variations in colour from sourcing or processing
20.6% — To enhance naturally occurring colours
2) 19.6% — To provide a product’s flavor identity
3) 13.4% — To colour products that are colourless
4) 5.2% — To protect sensitive flavors or vitamins
“We are surprised with the even division at the top,” observes Campbell Barnum, Vice President. “The results validate that product developers have multiple reasons to formulate natural colouring in foods and beverages,” concludes Barnum.