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The Challenges of Switching from Artificial Colours to Natural Colours

The Challenges of Switching from Artificial Colours to Natural Colours

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The Challenges of Switching from Artificial Colours to Natural Colours

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  1. The Challenges of Switching from Artificial Colours to Natural Colours Martin Trott M.Sc. General Manager Food Ingredient Solutions Ltd

  2. Natural ColoursThey are Magic!

  3. So Why Do We Need To Switch? In 2007 a study was published by researchers from Southampton University on the effect of a combination of certain artificial food colours and sodium benzoate on childhood behaviour. The study supported a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity in children .

  4. These azo-dyes have become known as the ‘Southampton 6’ colours

  5. Sunset Yellow FCF (E110) Carmoisine(E122) Quinoline Yellow (E104) Allura Red (E129) Tartrazine(E102) Ponceau4R (E124)

  6. A European Union-wide compulsory warning must now be put on any food and drink product that contains any of these six colours: ‘May have an adverse effect on activity and attention in children’

  7. Consumer Trends • Healthy Eating • Fewer Chemicals in Food & Drink • Natural not Artificial • A Move away from E Numbers • “Contains no Artificial Colours” So it’s easy to switch, Right?

  8. WRONG! Research & Development Departments can make many costly trials before finding an adequate solution

  9. The 5 Main Problems • Brightness • Price • Stability • Shelf Life • Supply So it’s virtually impossible, Right?

  10. NO! • ‘Education and Understanding’: Keys to a Successful Switch

  11. 1. Brightness • No, natural colours are usually not as bright. Consumers are beginning to understand that a softer, slightly duller shade of colour means natural! Basically if the product glows like a glow-worm in the dark it’s probably artificial!

  12. 2. Price • Yes, your unit cost is going to increase, but by how much in real terms? Even if these natural colours are twenty times more expensive than artificial or synthetic, let’s look at the quantity being used in the production of one finished product…

  13. 2. Price • Some natural colours can be used at a lower dosage than their synthetic counterparts, but it is the actual percentage used in the finished product that is important. A natural red colour made from Purple Sweet Potato for example can have a typical usage level of 0.01% - 0.1%.

  14. 2. Price • This means that the other ingredients make up 99.99% - 99.9% of the finished consumer item. Is the switch to natural really going to impact that much on the cost?

  15. 3. Stability • Light stability • Heat stability • Suitable pH range These are not the only things to consider, but can generally help make the correct natural colour source selection in 95% of cases.

  16. 4. Shelf Life • So change your purchasing method. If you are buying 2 years stock of synthetic colours each time you purchase, just understand that you can’t do this with naturals and purchase just three month’s requirements at a time.

  17. 5. Supply • There is not a lot that anyone can do about a world shortage of a certain raw material, but when using natural colours it is always a good idea to establish a potential alternative natural colour, ‘just in case!’

  18. 5. Supply • For the last year there has been a world shortage of natural red from grape skin extract due to the very poor crop last year. For many manufacturers it was ‘back to the drawing board’ as supply of grape skin suddenly virtually stopped.

  19. Let’s examine some of the more popular natural colours used in the Food & Drinks industry

  20. Reds Anthocyanins Other Natural Reds • Purple Sweet Potato • Red Cabbage • Black / Purple Carrot • Grape • Hibiscus • Elderberry • Radish • Chokeberry (Aronia) • Red Beet • Carmine / Cochineal • Paprika (Red Pepper) • Lycopene • Sandalwood • Cactus Pear (Prickly Pear)

  21. Red Cabbage Black / Purple Carrot Elderberry Anthocyanins Chokeberry (Aronia) Hibiscus Grape Skin / Juice Radish Purple Sweet Potato

  22. Red Beet Red Sandalwood Carmine / Cochineal Other Natural Reds Lycopene Paprika (Red Pepper) Cactus Pear (Prickly Pear)

  23. Oranges • Beta Carotene • Annatto • Lutein • Paprika • Canthaxanthin (restricted use in the EU) • Carrot Colour • Safflower • Pumpkin • Carminic Acid

  24. Yellows • Curcuma (Turmeric) • Carrot Colour • Saffron • Safflower • Annatto • Lutein • Lemon • Beta Carotene • Gardenia (very restricted use in the EU)

  25. Browns • Caramel • Carob • Malt • Iron Oxide

  26. Blues and Greens • Spirulina • Chlorophyllin • Alfalfa

  27. E Numbers • The manufacturer switches from artificial colours to natural colours • So no more E Numbers, right? WRONG!

  28. E Numbers • Natural colours and artificial colours are all mixed in together on the same list! • EFSA (European Food Safety Authority) still doesn’t understand the public’s desire to move away from artificial / chemical products!

  29. E Numbers - Examples Red Colours

  30. E Numbers - Examples Yellow Colours

  31. E Numbers – and the EU European Union (EU) legislation requires most additives used in foods to be labelled clearly in the list of ingredients, with their function, followed by either their name or E number. An E number means that it has passed safety tests and has been approved for use in the EU.

  32. E Numbers – and the EU Labelling - 2 different reds: 1. Synthetic Chemical Red: “Colour: E127 (Erythrosine)” 2. Natural Black Carrot: “Colour: E163 (Anthocyanin)”

  33. E Numbers – and the EU No compro. Contiene números E I won’t buy. It has E Numbers! Non compro. Contiene i numeri di E Je n'achète pas. Contient les numéros E Eu não compro. Contém Números E Ich kaufe nicht. Enthält Numbers E To neberu. Obsahuje čísly E Δεν αγοράζω. Περιέχει Αριθμοί E

  34. E Numbers – and the EU With current EU regulation, the average European shopper needs a degree in chemistry before going to the supermarket!!

  35. E Numbers – and the EU We just want to know if it’s artificial or natural!!

  36. E Numbers – and the EU So how can we switch to natural colours and avoid listing E Numbers? Take advantage of a loophole!

  37. E Numbers – and the EU If the colour comes from an EXTRACT you must put the E Number and the name. If the colour comes from a CONCENTRATEyou can put “Fruit / Vegetable Concentrate”.

  38. E Numbers – and the EU Black Carrot Extract: “Colour: E163 (Anthocyanin)” Black Carrot Concentrate: “Vegetable Concentrate Black Carrot”

  39. E Numbers – and the EU Nestlé UK have shown the way forward. The Daily Mail Newspaper reported in March 2012:

  40. “Nestlé has become the first (UK) major confectioner to remove artificial colours, flavours and preservatives from its entire range.” “In total, more than 80 ingredients have been replaced with alternatives, mostly from natural sources such as carrot, hibiscus, radish, safflower and lemon.”

  41. SMARTIES – by Nestlé UK Ingredients: “Sugar, Cocoa butter, Skimmed milk powder, Cocoa mass, Wheat flour, Lactose and proteins from whey, Butterfat, Rice starch, Emulsifier (Sunflower lecithin), Fruit and vegetable concentrates (Safflower, Radish, Black carrot, Lemon, Hibiscus, Red Cabbage), Spirulina concentrate, Orange oil, Glazing agents (Carnauba wax, Beeswax), Natural vanilla flavouring, Invert sugar syrup.”

  42. Choosing the best Natural Colour Food Ingredient Solutions has developed some tools to help you start selecting the best natural colour for your application

  43. So I hope I have demonstrated that natural alternatives to synthetic colours are available for most sectors of the Food & Drink Industry.

  44. I truly believe that in the not too distant future, the food and drink manufacturers will make a total switch to natural colours, further reducing the chemical intake in our bodies.

  45. Thank You The Challenges of Switching from Artificial Colours to Natural Colours Martin Trott M.Sc. General Manager Food Ingredient Solutions Ltd