Colouring Plant-Based Foods Naturally

Colour plays a huge role in food since it impacts taste perception and purchase intent.  Similarly, our perception of aroma and flavour are also affected by both the hue and the intensity of the colour of the products we consume.    The trend towards plant-based food is omnipresent. Concerns about…

Shattering Preconceptions: What Kids And Moms Really Think About Colour In Candy

Christiane Lippert, Head of Marketing (Food) at Lycored, explores the clear benefits of using natural colours in confectionery products.   Growing Concerns About Artificial Colours Recent years have seen huge growth in global demand for natural colours and flavours in food, particularly in the Asia-Pacific countries. According to Nielsen, 80…

Looking Cool In Natural Colours

Converting to colours from natural sources in ice cream is not as difficult as you think, says Chr. Hansen. Consumers are realising that health and wellness are no longer just topics of the day; they impact one’s physical, mental and financial state as well. As information about foods and of…

Super-Stable Colours That Pass The Test

Natural colours are the basic expectations by consumers now, but it is also critical that these maintain the expected visual appearances of products, regardless of application. Christiane Lippert, head of Marketing, Food, Lycored, discusses how they tested the stability of lycopene and betacarotene in beverages and what they found.

The Savoury Market Goes Natural

With consumers looking for more natural solutions in terms of colours and flavours, having colouring foods for even savoury products would offer huge potential for manufacturers. By Victor Foo, general manager, GNT Singapore
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