Natural caramel colour

Food Innovation magazine, November 2011, pg. 35

Interview with D.D. Williamson, Campbell Barnum

Campbell Barnum

How has the industry changed over the past two years in terms of natural colour?

In Europe, the switch from synthetic to natural colours resulting from the Southhampton study is largely complete. Instead of replacing synthetics, product developers are focused on developing new products using natural colours in the initial stages.

Within the colour industry, some companies that previously focused on synthetic colours have expanded their natural colour offerings.

Colouring foodstuff versions of natural colours – such as elderberry, black carrot, turmeric, and paprika – are sometimes formulated in drinks to meet the requirements of retailers who require “No E numbers.”

How many servings of food and beverages use D.D. Williamson colour daily?

We estimate nearly 2 billion, 75% of which is beverage demand.

What are the main challenges for beverage developers when using natural colours?

Colour stability, product shelf life, shade, ingredient interaction, formulation and processing conditions, and cost are the major challenges. Primary stability considerations include pH, light, and heat.

How has blend technology improved?

The ability to gain synergy from combining colours and various processing aids with appropriate technology continues to improve. It deepens the hue rainbow and adds stability in some cases. For example, combining anthocyanin colours together can often lead to increased stability with the added benefit of creating a unique hue. Blending caramel with other natural colours can add emulsification properties and protective effect, especially in beverages.

Your natural caramel colour has recently been used for non-alcoholic mulled wine and root beer – for what other applications in  beverages other than cola is it used?

The year award winning Plain, acid-proof, Caramel Colour 520 has been formulated by customers in fruit drinks, iced tea concentrates, and alcoholic beverages.

How much more costly is natural caramel colour?

Customers consider Class One caramel colour, which may be labeled ‘Colour Plain Caramel’ as natural. The manufacturing yields for Class One are lower than the other three classes, which adds to cost. Also, Class One caramel colour users often use sucrose, rather than glucose, as the primary carbohydrate, which also impacts cost.

How is the burnt sugar range doing in the beverage sector?

When using a Class One caramel in Europe, beverage companies have a choice. If the purpose is colour, it should be labeled ‘Colour:  Plain Caramel’. If the purpose is flavour, it should be labelled ‘Burnt Sugar’. In beverages, the latter is a small but growing category. Two examples are coffee drinks and brandy.

What is next on the agenda for natural caramel colour?

DDW produces 100+ caramel colours, so combining these with other natural colours it manufactures offers unique solutions for hue, stability, and cost. DDW is currently exploring expansion of its caramelised fruit and vegetable flavours, for example, apple, orange, and onion.