- Researchers at the New Zealand Plant and Food Research Institute have discovered a new class of pigments called auronidines. This discovery leads to more stable and intensely colored natural pigments in CPG products, Food Navigator reported.
- Anthocyanins were once considered the most important plant pigment that can provide color. However, research shows that auronidines provide broader fluorescent colors than anthocyanins because of their ability to adapt to extreme environments, the food publication reported.
- Auronidines have not yet been tested by scientists as a food coloring, but preliminary research has shown that they are soluble in water and provide pigment shades ranging from pale yellow to orange to red and even purple under high pigmentation conditions.
For years, food manufacturers have been seeking a viable method to replace synthetic food colorings. Dyes, especially Red 40 and Yellow 5, have not been favored by consumers who have turned to more natural products. Auronidines may be the solution.
Color is especially important in natural foods because it is known that people eat with their eyes. According to a study by Emerald Insights, 90% of consumers choose to buy a product solely on the basis of color and perceived taste. This means that if the color is more attractive, the consumer is more likely to buy it.
The problem, however, is that natural colors may not always be as vibrant and attractive as their synthetic equivalents. Blue is particularly difficult during natural reproduction. But that’s not the only one. Colors such as blue, green and violet, which are visually and emotionally appealing to consumers, have been proven to be difficult to create with anthocyanins, as research has shown that they are more conducive to the use of red or warm tones. Auronidines facilitate the availability of these colors.
But the manufacturers have been successful with their existing resources. Ingredients Network cited data from Mintel, which shows that in 2011, the use of natural colors globally outperformed synthetic colors. The pattern has not softened since 2012 with the new, natural-colored color-colored color-colored color-colored color.
There are different natural dyes out there. Diana Food North America has introduced a range of organic, sustainable sources of coloring for food and beverages and services. It offers blue, pink, yellow, orange, red and purple options.
The Dutch-based GNT Group has also marketed a high-intensity blue food coloring product under the Exberry brand name, with liquid and powder red, purple and chips from spirulina, blue-green algae and carrots, blackcurrants, radishes, blueberries. and sweet potatoes. And ColorKitchen has developed a powdered natural color scheme that claims to retain its shiny color even after baking.
None of these solutions had access to the vibration of the auronidine pigments. With more attractive shades available, products with natural dyes may become even more popular. Natural colors have a bright future. According to Zion Market Research, the global natural food coloring market will reach $ 1.77 billion by 2021 – a compound annual growth rate of nearly 5.2% in 2016 and 2021.
If Auronidines prove to be a food coloring, they can provide solutions for companies that have struggled in the past with switching to natural alternatives such as General Mills’ Trix or Hershey with Jolly Ranchers.