DDW White Papers

Purple Corn Juice Color: The Affordable Future of Natural Red

Anthocyanins are one of the most commonly used natural sources of red for coloring foods and beverages. They are typically derived from fruit or vegetable sources, including purple carrots, purple sweet potatoes, red grapes, elderberries, red radishes, purple cabbage, and more. However, with the recent increase in companies announcing a switch from synthetic to natural

colors, the demand for anthocyanins may soon outpace supply. Additionally, manufacturers and consumers want greater transparency in the supply chain.

In order to proactively address this challenge, DDW introduces a new red color derived from purple corn: a non-GM anthocyanin source that is domestically produced with unlimited scalability. The purple corn juice is gently extracted and provides vibrant orange-red to pink hues in a wide variety of water soluble applications. Additionally, Purple Corn Juice color offers a clean, neutral taste.

EmulsiTech™: Natural Color Emulsions for Foods & Beverages

Consumer demand for foods and beverages formulated with natural ingredients continues to grow. With the consumer trend moving toward “natural“ and “free-from” products, finding ingredients that not only function in a finished application but also meet this new simple label standard has become increas- ingly difficult. When incorporating colors into products, developers require natural colors to replace

FD&C colors as well as natural emulsifiers, “free-from” ingredients such as polysorbates or stearates that can be undesirable to consumers.

DDW has developed the EmulsiTech™ line of natural color emulsions that successfully integrate oil-soluble colors into water based applications. This new product line delivers yellow to orange hues, clear or cloudy in appearance, with polysorbate-free emulsification systems. They offer food and beverage manufacturers ease of use, excellent stability and neutral taste, with the simple label consumers expect.

DDW Specialty Dark Powders: Bridging the Gap Between Simplicity & Darkness

Caramel colors are safely used to provide brown colorings in a wide range of food and beverage applications. However, with the recent rise of the “simple label“ standard in the food and beverage industry, many companies are looking to reformulate products and switch from dark Class III and IV Caramel Colors to the “simpler“ Class I (Plain) Caramel Colors and Burnt (Caramelized) Sugars. In order to acheive the darkness of Class III and IV Caramel Colors, though, product developers must overcome issues involving color intensity, hue differences, high use rates, increased costs, and flavor impact.

As a result, DDW has created a line of Specialty Dark Powders that can acheive a one-to-one replacement for Class III and single strength Class IV Caramel Colors, significantly decreasing the cost impact for companies when re-formulating their products.

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A “Simple” Start to Your Day: Natural Alternatives to Synthetic Colors in Cereal

The breakfast cereal category’s biggest strength is its already high household penetration rate: over 90% of American households have purchased cold cereal at least once in the past year. The challenge now is to renew consumer interest in a category with slipping sales. Reformulation to remove undesirable raw materials and replace them with simple ingredients consumers can identify may help save key products by increasing brand image. An often requested product change is the replacement of synthetic colors with those harvested from nature. Several methods can be employed to address key technical issues (such as heat exposure) that arise when coloring extruded & puffed cereals, frostings & glazes, and marshmallow pieces.

Replacing FD&C Colors in Process Cheese

Simple Label ingredients have become the standard in the food and beverage industry, and the dairy industry is no exception. Consumers are looking for simple, recognizeable ingredients on product labels, and oftentimes FD&C colors such as Yellow 5 and 6, which are commonly used in process cheese, are “dealbreakers” for consumers when evaluating products.1

Because of this change in consumer mindset, many large food companies are announcing a switch from artificial colors to natural or nature identical colors. In the process cheese industry, making this switch is facilitated by the wide range of color options product developers have to choose from. Annatto, Apocarotenal, Beta-Carotene, Paprika, and Turmeric provide a range of yellow to red-orange options. Additionally, product developers can use custom blends of these colors to achieve close matches to FD&C colors, so there is very little difference in the appearance of their cheese product.

In order to acheive a similar appearance using natural or nature-identical colors, having a standardized method of measurement can help product developers achieve the closest color match possible and avoid batch-to-batch variation. Standardized measuring processes can also aid in acheiving the same color during the scale up process from pilot plant trials to production, increasing efficiency in the com- mercialization process.