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4/22/2016 1
Consumer Demand for Natural
Colors in Ice Cream Jody Renner-Nantz
Applications Manager
DDW – The Color House
April 13, 2016
Natural Color Definition
• The FDA does not currently have a
definition for ‘natural’
– “it is difficult to define a food product that is
'natural' because the food has probably been
processed and is no longer the product of the
earth.”
• In December 2015, the FDA called for a
comment period through May 2016, on
“what is natural?”
http://www.fda.gov/aboutfda/transparency/basics/ucm214868.htm
DDW defines natural colorings as
those which are
(a) Derived from agricultural,
biological, or mineral sources
(b) Produced with a simple process
(c) Long history of safe use
Certified Exempt from certification
Red 40 (Allura Red AC)
Yellow 5 (Tartrazine)
Yellow 6 (Sunset Yellow)
etc
Naturally Derived
Caramel Color
Carmine
Elderberry
Annatto
Grape Juice
*Beta-carotene
Turmeric
etc
Nature Identical
*Beta-carotene
Apocarotenal
Certified vs Exempt
Why Use Natural Colors?
Consumer perception
Simple labeling
Brand identity
Product differentiation
Price premium
Considerations when switching
Increased expense
Decreased stability
Difference in color strength
Shelf life
Increased technical guidance
Categories of Naturally
Derived Colorings
Natural Colors
Anthocyanins
Beet
Carmine
Carotenoids
Spirulina
Turmeric
Coloring Foods (EU)
Elderberry
Hibiscus
Pumpkin
Radish
Safflower
Caramel Color
Class I
Class II
Class III
Class IV
Other Natural Browns
Anthocyanin based browns
Cooked Fruit/Vegetable
Burnt Sugars (EU)
Exam
ple
s
v NATURAL COLORS
SURVEY
Anthocyanins
Hue
pH
Heat
Light
Betalains
Hue
pH
Heat
Light
v
Carotenoids
Hue
pH
Heat
Light
Cochineal / Carmine
Hue
pH
Heat
Light
Curcuminoids
Hue
pH
Heat
Light
Sodium Copper
Chlorophyllin
Hue
pH
Heat
Light
Spirulina
Hue
pH
Heat
Light
v
Colouring Foods (EU)
Change: 2011 vs. YTD NOV 2014
# NPD:
Key Region:
Key Segment:
Up 106%
Europe 88%
Desserts & Ice
Up 162%
Europe 75%
Juice
Up 151%
Europe 69%
Sugar & Gum
Up 162%
Europe 69%
Sugar & Gum
Up 158%
Europe 76%
Sugar & Gum
Up 73%
Europe 70%
Sugar & Gum
# NPD:
Key Region:
Key Segment:
Up 70%
Asia Pac 37%
Meals & Meal Centers
Up 171%
Europe 68%
Bakery
Up 71%
Europe 82%
Sugar & Gum
Up 168%
Europe 68%
Dairy
Up 78%
Europe 75%
Sugar & Gum
…
…
…
Source: Mintel, NPD January 2007 - November 2014,
# of products containing: item (e.g. safflower) concentrate
Pumpkin Nettle Sweet Potato
(Red) Cabbage
Black Carrot Radish Aronia Red Beet Elderberry Safflower
INNOVATIONS IN
BROWN
Non-Synthetic Brown Options
Non-Synthetic Browns
Caramel Color Burnt Sugars
(EU) Natural Color Blends
Spirulina + Beta-Carotene + Anthocyanins
Colouring Foods
(EU)
Enhanced
Ingredients
Cooked Fruits & Vegetables
• Soft Drink / Ammonia Sulfite Caramel
• Very pH stable
• Highest Color Intensity
• Beer or Ammonia Caramel
• Red-Brown in color • Sulfite-free
What is Caramel Color?
• Caustic Sulfite Caramel
• Yellow-brown in color
• Typically used in high-proof alcohol
• ‘Plain’ or Spirit Caramel
• Yellow – brown in color
• Sulfite-free Class I (Plain)
Class II
Class IV
Class III
Innovations in Caramel Color
• Darker Class I Caramels
• Improving acid stability of Class I
Caramels
• Low 4-MeI Class III & IV Caramel Colors
Ingredients
- Caramelized/Cooked Fruits and Vegetables
• Color: Golden Brown to Dark Red-Brown
• Flavor: Sweet/savory, cooked fruit or
vegetable notes
100% Fruit or Vegetable Juice
Concentrate
Cooking Process
Cooked Fruit or Vegetable Juice
Concentrate
- Burnt Sugars in the EU and Natural Flavors in the
US increasing in popularity
NATURAL COLORS TO MATCH
FLAVORS AND TRENDS
Dessert Categories
Ice Cream and Frozen Desserts account for about 50% of desserts and ice cream market category
Source: Innova Market Insights
Flavor Trends
Vanilla, Chocolate & Strawberry remain the leading ice cream flavors
Ice cream manufacturers are looking for unique flavors to drive sales
• 61% increase in global ice cream launches with cake, cookie, pie, or brownie flavors
• 43% increase in use of spices and seeds in new product launches
- Cinnamon, Ginger, Sea Salt, & Cayenne are most common
Source: Innova Market Insights
Flavor Trends, Cont.
There are three main flavor trends
• Exotic: Mole, Mochi, Balsamic, Fig
• Sweet & Spicy: Spiced Chocolate
• Sweet & Salty: Salted Caramel Pretzel
Custom natural color blends are often needed to enhance these new flavors
Source: Innova Market Insights
Color Trends
http://www.krmg.com/videos/news/color-changing-ice-cream-isnt-magic-its-science/vCky5C/
Why the Color Change?
• Anthocyanins - Blue to purple to pink
• Citric acid spray
• Or crystals added after the ice cream is frozen:
– when they are licked, the increase in
temperature causes the crystals to melt and
the ice cream surface to become more
acidic.
– White to Pink
• Some anythocyanins can be colorless but changes in
pH would cause the color to turn pink
NATURAL COLORS IN
ICE CREAM
General Information
• Typically liquid colors, not powder, are used
– Add to cold mix after the ice cream aging
process
• Storage of ice cream stabilizes naturally derived
colors
Stability
• Temperature: Frozen temperatures prevent color
fading
• Light: retail ice cream carton typically have no
issues because they are kept in dark freezers
– Cartons with a window may see some color
degradation in that spot
– Ice cream by the scoop in stores may see
more light degradation
• pH: Most colors can be used
– At higher pH, anthocyanins will be blue then
start to grey upon storage
Pink, Orange, Brown
Carmine Natural Flavors
Caramel Color Annatto
Strawberry
Raspberry
Bubble Gum
Vanilla
Peach
Orange
Passion Fruit
Coffee
Salted Caramel
Mocha
Yellow, Green, Blue
Turmeric Spirulina Spirulina/Turmeric
Chlorophyll (non-
US)
Lemon
Banana Cream Pie
Mango
Blue Moon
Super Hero
Mint Chocolate Chip
Avocado
Green Tea
NATURAL COLORS IN
FROZEN NOVELTIES
Frozen Novelties
• Simple label options enhance the color of fruit and juice based pops
• Caramel colors can be used as a cost reducer in ice cream sandwich cookies
• The approval of spirulina in ice cream now allows for natural blues for blue raspberry or “superhero” novelties.
Natural Colors in Frozen Novelties
Turmeric Spirulina Spirulina/Tur
meric Annatto Red Beet/
Class I Caramel
NATURAL COLORS IN
INCLUSIONS
Natural Colors in Inclusions
• Natural colors can be easily applied to:
– Compound coatings
– Panned candies
– Swirls/variegates
– Dough
• Custom color blends may be needed for specific
flavors
General Stability for Inclusions
• pH may effect color
– May be some color change on interface
– Because ice cream is frozen there is less of a
chance of color bleed
– Coating on panned candies will protect the
color
– In variegates, the water activity will be similar,
preventing color bleed
Natural Colors in
Compound Coatings
Spirulina
Spirulina/Beet Beet Red Radish &
Class I Caramel
Turmeric Spirulina/Turmeric
Annatto
14% OT 750
Turmeric Turmeric/Spirulina Spirulina
Carmine Carmine
Annatto
WD Caramel Cherry Purple
Natural Colors in Panned Candies
Natural Colors in Fruit Prep &
Variegates
Paprika Beet Turmeric
Spirulina Caramel Colors
Certified Organic Colors
• Naturally derived colors are available as
certified organic
– Certified organic annatto extract
– Certified organic caramel coloring
https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program
Thank You
For more information, please contact
Jody Renner-Nantz
DDW, The Color House