Natural Colors: Opportunities for Innovation · 6/3/2019 · Manufacturers is to advance the...

Natural Colors: Opportunities for Innovation

International Association of Color Manufacturers

Your Presenters

▪ John H. Cox, IACM

▪ Diego Darquea C., California Natural Color

▪ Deepti Dabas, Kalsec, Inc.

© INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED2

IACM Mission Statement“The mission of the International Association of Color Manufacturers is to advance the interests of manufacturers, producers, and users in the color industry by demonstrating the safety of colors and promoting the industry’s economic growth.”

Current Members

Member Benefits

▪ Observer NGO status at Codex Alimentarius and active participation in the Codex Committee on Food Additives (CCFA) meetings and working groups.

▪ Member center on the IACM web site including members only regulatory resources, color monographs and database

▪ Strong relationships with key federal and international agencies, in particular FDA, USDA FAS, EFSA, and JECFA, who look to our staff as key scientific and regulatory experts for the international color industry

▪ Education and networking opportunities including quarterly members meetings, biennial Global Color Conference, educational webinars, LinkedIn Group, and the annual membership directory

IACM Industry Leadership

The committee’s objectives include:

• The protection and expansion of the current approvals for natural color additives in the US, Asia, Europe, and elsewhere;

• Participation in the development of official and unofficial analytical methods for natural color additives; and

• The creation and maintenance of public information and awareness of all aspects of natural color additives.

Committee Leadership

• Chair: Kate Urbain, Chr Hansen

• Vice-Chair: Melissa Kessler, Mars, Inc.


“Natural” Color Reality Today

▪ Consumers Have Indicated a Preference for Natural

▪ Regulations are Incomplete and Inconsistent

▪ Approval Process for New Colors is Challenging

▪ Global Regulations Are Not Harmonized

CONSUMER DEMAND FOR NATURAL

COLORS FACE GLOBAL REGULATORY

CHALLENGES

Diego Darquea C.

California Natural Color – Fresno, CA


• Affordability• Legality

• Feasibility• Desire

CONSUMER NEED

TECHNOLOGY

BUSINESSREGULATION

The Challenge


Consumers want it, companies strive to deliver it, but

regulators say “wait a minute”

▪ What is “it”

▪ Same taste, look, performance of any product - anywhere, everywhere

• Regulatory standards are inconsistent

• Quality requirements are constraining

• Production capabilities are unpredictable

• Consumer needs are erratic

• Political stability is oxymoronic

▪ So, what can we do for consumers?


THE COLOR ADDITIVE CONVERSATION IS

MORE LIKE A YELLING MATCH


Global consumers eat with their eyes but learn via social

media

▪ “Shareable” foods require visual engagement and innovation.

▪ Exciting colors, including mythical-inspired unicorn and mermaid

colors, add an element of fun to products and appeal to consumers

looking to share their experiences in visual ways.

▪ “Natural” claims are on the rise – but everyone interprets this differently

▪ Inconsistencies on “natural” regulations make it challenging for

companies to satisfy consumer needs

© INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED13 SOURCE: Mintel’s 2016 Food and Drink Trend Eat with Your Eyes

Using colorful language is required to improve education

and awareness

▪ Nutritionists and dieticians encourage us to consume a diet based on

a rainbow of foods - each of the colors represents a different nutrient

or compound that work with your body to keep it healthy.

▪ “Healthy” and “natural” halo effect

• Ingredient approval process

• Allowable claims

• Labeling requirements

• Banning or disclaiming


WHAT IS A REGULATORY FRAMEWORK AND

WHY DO WE NEED ONE?


There are many ways to skin a cat , bake a cake and

regulate color additives

▪ The source of a color additive, whether it is from plant, mineral,

animal, or synthetic sources, has no bearing on its safety.

▪ European regulatory bodies use a precautionary approach, while the

U.S. agencies tend to be more reactive.

▪ Labeling

• FDA (US) - every color is listed by its common or scientific name

• EFSA (EU) - colors are listed by name or E number

• JECFA (CODEX) - depends


https://thetruthaboutcancer.com/america-worst-food-quality-safety/

It’s not just a matter of semantics…even the spelling is

incousiztent

▪ In the United States, a “color additive” is defined by in the Federal Food Drug and Cosmetic act (FD&C Act) as:

• a material which is a dye, pigment, or other suitable substance made by a process of synthesis or similar artifice, or extracted, isolated, or otherwise derived, with or without intermediate or final change of identity, from a vegetable, animal, or mineral, or other source, and when applied to a food, drug, or cosmetic or to the human body or any part thereof, is capable (alone or through reaction with another substance) of imparting a color thereto

▪ In the European Union, “coloring” is defined as:

• “substances which add or restore colour in a food and include natural constituents of food stuffs and sources which are normally not consumed as foodstuffs as such and not normally used as characteristic ingredients of food.”

▪ In Japan, a “food additive” is defined as:

• (i) substances used in or on food in the process of manufacturing food, or

• (ii) substances used for the purpose of processing or preserving food.

• Consequently, ''food additive'' includes both substances remaining in the final products, such as food colors and preservatives, and substances not remaining in the final products, such as microorganism control agents and filtration aids.


CODEX to the rescue…almost

▪ International Numbering System for Food Additives (INS)

• Intended as a harmonised naming system for food additives as an alternative to the use of the specific names

• E-number, name of the food additive, the functional classes and the technological purposes

• E163 – anthocyanins, fruit and vegetable juice

▪ Functional Class #9. Colour (49 approved)

• A food additive, which adds or restores colour in a food.

• Colour, decorative pigment, surface colourant


The opportunity is to speak the same language and

educate regulators, consumers, marketers and product

developers to do the same

▪ Definitions

▪ Safe use

▪ Technical Benefits

▪ Sustainability

▪ CHOICE – it is up to you!


Opportunities for New Natural Red Colors:

Stability Improvement and Applications

Deepti Dabas, PhD

Agenda

▪ Natural vs Synthetic Colors

▪ Data and Trends

▪ Synthetic colors and Tinctorial Strength

▪ Red-orange Coloring Options

▪ Stability Improvement

▪ Case Studies

• Betalains

• Anthocyanins

▪ Applications Using Other Colorants


IMPORTANCE OF COLORS

▪ Color is the first attribute noticed

▪ Creates an expectation of flavor

▪ Can elevate the mood and create excitement

▪ Instagram/food pictures


Berry/Rose/Hibiscus

DIFFERENCES BETWEEN NATURAL AND SYNTHETICS


CHARACTERISTICS NATURAL COLORS SYNTHETIC COLORS

LABEL & HEALTH

NOTIONS

Clean label; ‘considered’ health promoting ‘considered’ health diminishing

FLAVOR IMPACT Can have aroma or taste of the source At typical usage rate, no off flavor

TINCTORIAL STRENGTH;

STRENGTH & PURITY

Depends on individual pigments & properties; source

variation, location, variety, cultivation practice,

extraction method; generally lower than synthetics

75-85% strength (dyes) is fairly common

STABILITY Variable, can be improved with the use of stabilizers;

easy to degrade when disposed

Generally quite stable, may not degrade

when disposed

SUSTAINABILITY Sustainable especially with better breeding programs,

better cultivation practices and better extraction

methods

Considered less sustainable, derived from

coal tar based ingredients

PERFORMANCE Some are water soluble whereas other oil soluble,

need suitable emulsifiers and incorporation

techniques

Both dyes and lakes (their oil dispersible

forms) are available for different matrices

APPROVED CERTIFIED COLORS IN USA FOR FOOD


COLOR OTHER NAME RESTRICTIONS, IF ANY

YEAR OF APPROVAL

FOR FOODS

Allura Red FD&C Red no 40 Good Manufacturing Practices (GMP) 1971

Sunset YellowFD&C Yellow no 6 GMP

1986

TartrazineFD&C Yellow no 5 GMP

1969

Brilliant BlueFD&C Blue no 1 GMP

1993

Fast GreenFD&C Green No 3 GMP

1982

Indigotine FD&C Blue no 2GMP

1987

Erythrosine FD&C Red no 3GMP

1969

FOOD COLORS GLOBAL MARKETS 2018 VS 2023


2156.7

701.9

1023.5

2923.5

904.6

1293.8

0

500

1000

1500

2000

2500

3000

3500

Natural colors Nature Identical Synthetic

US

D M

illio

n

2018-Est

2023-Proj

Source: Markets and Markets, 2018

CONSUMPTION OF SYNTHETIC DYES IN USA

Dye Fiscal’ 2012 (lb.)

Fiscal’2018 (lb.)

Increase or decrease

(%)

Red No 40 6,405,570 5,616,397 87.6

Blue No 1 671,108 927,527 138.2

All 7 dyes 17,158,050 15,820,030 92.2


Source: http://wayback.archive-it.org/7993/20171115110637/https://www.fda.gov/ForIndustry/ColorAdditives/ColorCertification/ColorCertificationReports/ucm286321.htm

GLOBAL USE OF RED 40 : NUMBER OF PRODUCT LAUNCHES


1,6391,940

2,1532,479

3,232

3,8134,016

4,604

5,148

6,094

5,630

0

1,000

2,000

3,000

4,000

5,000

6,000

7,000

2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

40,072 ProductsCAGR: +13.1%

Source: Innova

USE OF NATURAL ALTERNATIVES : BEET, ANTHOCYANINS & PAPRIKA


1,374

1,967

2,6152,875

3,302

4,355

4,778

5,199

5,833 5,686

6,208

0

1,000

2,000

3,000

4,000

5,000

6,000

7,000

2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

44,192 ProductsCAGR: +16.2%

Source: Innova

OPTIONS FOR RED -ORANGE COLORANTS

▪ Anthocyanins – Pink-Red-Orange

▪ Red Beet – Pink-Red

▪ Paprika – Orange-Red

▪ Carmine/Carminic Acid – Pink-Red-Orange

▪ Annatto – Yellow-Red

▪ Lycopene – Orange-Red


COMPARISON OF TINCTORIAL STRENGTH


𝐸𝑐𝑚1% =

10 𝜀

𝑚𝑜𝑙 𝑤𝑡

Absorbance of 1% of a pure pigment /Specific Absorbance

Color E1%Wavelength

(nm)

Allura Red 522 504

Paprika 2100 460

Betanin 1120 535

Anthocyanin/s 403 515-535

Carminic acid 175 530

Norbixin 2870 482

Lycopene 3245 488

𝜀 = molar absorptivity M-1 cm-1

STABILITY IMPROVEMENT

Color Can stability be improved/needed If then How

Anthocyanins No (Yes - Radish) Rosemary

Paprika Yes Rosemary and others

Beet Yes Organic Acids and others

Carmine NA


CASE STUDY : ANTHOCYANINS, STABILITY &

APPLICATIONS



ANTHOCYANINS

Cyanidin-3-glucoside Pelargonidin-3-glucoside


PROCESSING AND REGULATORY COMPLIANCE OF ANTHOCYANINS

▪ US Sec 73.169 Grape extract

▪ U.S. Sec 73.260 Vegetable juice/73.250 Fruit Juice

Expressing juice of fresh edible vegetables by water infusion of dried vegetable

Beet juice may be concentrated or dried

May contain diluents that are safe and suitable

▪ EU: E163 AnthocyaninsExtraction with sulphited water, acidified water, carbon dioxide, methanol orethanol from the natural strains of vegetables and edible fruits.

Cyanidin; Peonidin; Malvidin; Delphinidin; Petunidin and Pelargonidin

liquid and powder forms

CASE STUDY : USING AND STABILIZING

BETALAINS IN

FOOD MATRICES


CARMINE AS A COLORANT

▪ Carminic acid : Cochineal Extract

▪ Dactylopius coccus

▪ Carmine : Calcium or calcium-aluminum lake formed from carminic acid

▪ Characteristics :

▪ Insoluble pigment (at low pH)

▪ Imparts red to pink shades to foods

▪ High stability

▪ Carmine Replacement : Starbucks


CARMINE PROVIDES GOOD PERFORMANCE BUT…


▪ Not Vegetarian/Vegan

▪ Not Kosher

▪ Not Halal

▪ Allergenicity

▪ Need to be declared on the label by name (in US)

▪ Cannot be used in some applications in Europe – e.g. Ice-cream


BEET FOR CARMINE REPLACEMENT IN SALAMIAfter mixing ( 2 min.)

Control Red Beet

After Overnight Curing

Control Red Beet Cooked Sausage : Red Beet Powder

Photos: Copyright Kalsec


PAPRIKA STABILITY IMPROVEMENT

Control Treatment

0 day

28 days at

45 oC 010

20

30

40

50

60

70

80

Control Treatment

% A

bso

rbac

e at

460

nm

% color retained at 28 days



PAPRIKA IN OIL VS PLATED ON SALT


CONCLUSIONS

▪ Trends clearly indicate that natural is the order of the day

▪ Different red colors are available for todays’ product developer

▪ A color’s hue is a function of its concentration and matrix

▪ The stability of select colors can be improved by adding suitable stabilizers or antioxidants

▪ Using appropriate color for the application to get required performance and stability is crucial


Natural Colors: Opportunities for Innovation · 6/3/2019 · Manufacturers is to advance the...

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