It is alleged that we eat with our eyes first. Colors add something more than visual appeal to food. Colors can indicate the nutritional and health characteristics of the product. Due to the relationship between color taste and quality, this factor is considered very important for consumers’ experience of food.
Nowadays, the demand for “artistic” hues in combination with new and bold flavors is more than ever. Deceptive and pervasive Instagram offers such as black or rainbow ice cream also make creators more creative. Consumers wish vivacious colors that come from natural and sustainable sources and improve the visual appearance of foods and beverages.
However, not all ways to create vibrant colors in dairy products are the same. Conscious consumers prefer natural coloring labels. 62% of consumers acknowledge that they actively avoid artificial colors in foods and beverages.
The trend is to use natural colors in the extensive movement toward products with clear labels. Clearly labeled foods are often products made with recognizable materials and without artificial components. Consumers are more concerned than ever about where materials come from and how they are produced, which can be a determining factor in their decision to choose one product over another.
According to research by the International Food Information Council, four out of every 10 consumers are recognized as complete consumers of clean food. Meanwhile, 66% of respondents paid more attention to the list of compounds than last year.
Find a natural solution
Dairy consumers do not want to see artificial colors of food, medicine, and cosmetics in their products, so natural colors are certainly the most attractive option. As the market follows natural and clean products, the need for natural color solutions, both for consumers and for dairy products, is increasing.
However, consumers expect products containing natural dyes to still look like they thought they would – for example, natural strawberry milk should still look pink.
To keep up with today’s buyers, dairy manufacturers must find a balance between the overall appearance of the color and the performance of the formulation. After choosing the right color for their product, manufacturers should also consider whether the natural coloring method is appropriate for their condition and product.
Challenges of using natural dyes
Progress in developing the full-color spectrum with natural color sources over the past decade has been astonishing. Although it is still more difficult to produce some colors naturally, most colors can be achieved by combining the right colors.
Each color has its own personality, and so the rate of prosperity is what is determined by a careful and thoughtful approach to product development. We will be. Challenges of working with natural dyes that manufacturers should consider using from the beginning of the research and development process:
- Conditions for processing dairy products
If a manufacturer moves to the natural coloring option, it will face challenges. Part of this trial-and-error process involves looking for materials that can withstand harsh processing conditions such as pasteurization. The process of adding these materials to preserve the color is also an important factor that usually occurs at the formulation level.
High temperatures common in processing methods such as pasteurization or methods used to extend the service life affect the intensity and stability of some chromophores, so natural dyes can be severely altered. In addition, high acid profiles such as Yogurt and free calcium ions in milk and ice cream, which are related to the pH level, in turn, affect color stability. In this regard, some dairy products such as ice cream and cheese are easier to color than UHT milk and yogurt.
In some systems, the paint can be added in the final stages of the heating process, but the paint must be pasteurized before adding.
Red is important in many dairy products such as yogurt, ice cream, and milk drinks, but high temperatures can be detrimental to the stability of natural reds. Red beets offer a range of pink to red but fade under heat. Therefore, the manufacturer must consume more of it to compensate for the heat.
For high heat processing conditions, the use of anthocyanin-based dyes is recommended instead of beet-derived dye.
- Sensitivity of natural colors to pH
Some plant anthocyanins work well in the dairy system, but in the high pH range, the number of anthocyanins decreases, and pH adjustment may be necessary to change the color of the anthocyanins.
Warm colors work best in low pH environments, and cool colors prefer a neutral milk environment. Therefore, in the production of dairy products, it is recommended that in the case of natural dyeing, you dye your products in different ways.
- Taste and smell due to the origin of natural colors
Another challenge is that some natural ingredients derived from fruits, vegetables, and herbs can create a variety of flavors with the taste of the product.
There is still room for artificial colors
Sometimes, the best option for the manufacturer is to use synthetic paint, unless they are specifically looking to claim a clean label.
Natural colors create pale and pastel colors in the final product, so artificial colors may be needed to create bright colors, especially in children’s products. In some dairy processes, such as aseptic packaging for dairy drinks, artificial colors are preferred. They are also less expensive to use and less prone to supply chain disruptions.
Reference:
https://www.dairyfoods.com/articles/95211-dairy-products-find-natural-hues
