25 Eye–Catching Developments for 2011

By Donald E. Pszczola.
Excerpts from Food Technology magazine, November 2011, pp 49-62

Thoughts of a Different Color

I recently asked D.D. Williamson about any of its thoughts regarding the future of synthetic colors and I got the following answers. According to Campbell Barnum, Vice President of Marketing, “In Europe, the market for naturally derived colors is now larger than synthetic. In the U.S., we believe the market for synthetic coloring is still larger than natural (not including caramel) though the gap is narrowing.  And total demand for synthetic coloring in the U.S. has flattened.”

And Glen Dreher, Application Scientist for D.D. Williamson had this to say: “We see requests for natural color solutions across every sector. The question is which brands.  We have recently seen increased demand for natural coloring in confections and cereal, two sectors with traditionally high use of synthetic coloring.  Also, snack companies are formulating additional types of natural coloring such as red beet, turmeric, purple carrot, and blend solutions.”

While the future of natural colors looks bright, I’m not so sure that synthetic colors will be dying anytime soon. (I mean the fatal kind.) Depending on the application, synthetic colors still play an important role.  And then there are considerations such a cost, functionality properties, and even the state of the economy. Furthermore, I think to some degree, both natural and synthetic have suffered from some misconceptions. For example, considering the low levels that colorants are used in food formulating, I’m still not convinced of the health benefits (of adverse qualities for that matter) associated with colors. Put it this way, I think the FDA Panel, even though it was very cautious   in its judgment, showed food sense in calling for more studies.

The new acid-proof Class-One caramel color that is stable below pH 2.5 may help transform store-brand cola formulations

Caramel Color Ingredient and Prop 65 

A manufacturer of caramel color, D.D. Williamson also released a statement earlier in February. “California’s decision, which was made by a regulatory agency without any public hearing or review of other research, was based on two inclusive and contradictory studies…. Caramel color has undergone complete food safety testing more than 20 times in the past 35 years, and meets rigorous food safety standards around the world. There has never been a study that showed any health risk from caramel color.”

 ‘Breakthrough’ Caramel Color
Conventional Class One caramel color is stable down to pH 3.5. However, D.D. Williamson, Louisville, Ky. (phone 502-895-2438, www.ddwilliamson.com), has developed DDW 520, an acid-proof Class One caramel color that is stable below pH 2.5. The company describes the innovation as a breakthrough for soft drink concentrates—one that may transform store-brand cola formulations.

The new color development recently earned the company a finalist position in the beverage innovation category for the Food Ingredients Excellence Awards 2011. This competition awards innovative ingredient companies at the Food Ingredients Europe (FiE) exposition.

As a darker Class One, it requires less dosage. Manufacturers in Europe can label it “Colour Plain Caramel.” The ingredient statement in the U.S. would read “caramel color.”

In addition to this new development, the company will soon be unveiling another innovation in the natural color area—a low-flavor paprika orange coloring with improved stability in beverage emulsions. More details on this product will be forthcoming in the near future.