Baking & Snack - July 2008 - 70

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COLORS

strawberries would be considered natural, but if beet
juice is used for this application, then it would not be
considered natural.
According to definitions in 21 CFR §70, "Food ingredients such as cherries, green or red peppers, chocolate
and orange juice, which contribute their own natural
color when mixed with other foods, are not regarded as
color additives; but where a food substance such as beet
juice is deliberately used as a color, it is then considered
a color additive."
Although most colors are acceptable in all foods at levels consistent with good manufacturing practices as long
as the final product does not have a standard of identity,
some colors are restricted to certain products or have
limited levels. For example, ferrous gluconate and ferrous
lactate are restricted to olives.
CLEANER LABELS. A recent report by Frost and Sullivan draws
attention to the number of food
categories where organic claims are
proving popular in the US foods
market. Some of these product
categories include: dairy, confectionery, snacks, bakery, beverages,
meat, baby foods and processed
foods. This increased demand for
organic products is putting pressure
on suppliers to provide ingredients
that are compatible with an organic
claim. The Organic Trade Association's 2007 Manufacturer Survey
found that sales in 2006 increased
21% compared with on the previous year. However, the same report
aired concerns about the risks of
organic ingredient shortage on
growth potential. Thus, many color
additive suppliers such as Food Ingredient Solutions, LLC, Teterboro,
NJ, have started developing organic
alternatives for this market. Some
examples of recent launches include
certified-organic beet, caramel, carrot, elderberry, paprika, turmeric
and paprika oleoresin.
Even if developers are not considering an organic claim, there is
a strong trend toward developing
products with cleaner labels. This
implies substituting synthetic or
artificial colors for natural alternatives. Although there are regulatory limitations to calling these
colors natural, their use helps clean
BAKING & SNACK / July 2008

ᮣ Bread with reduced
sugar content may not
have an appealing
brown crust color,
so the addition
of a color
compound helps
counteract this.

Natural Replacement Scheme
Synthetic colors

Colors of natural origin

Blue

Patent Blue
Brilliant Blue
Indigo Carmine
Brilliant Black

Blue Anthocyanin

Bluish red

Carmosine Red

Carmine Blue
Carmine
Enocianin
Pink Antho

Black Carrot
Grape
Beetroot

Red

Allura Red
Ponceau 4R

Carmine
Black Carrot Extract

Aronia
Beetroot
Strawberry
Elderberry
Black Carrot

Orange-red

Beta-Carotene Red

Orange

Sunset Yellow

Yellow

Tartrazine
Curcumin
Quinoline Yellow Riboflavin
Natural Beta-Carotene
Beta-Carotene
Palm Carotene
Lutein

Green

Green blends

White

Paprika
Natural Beta-Carotene
Beta-Carotene
Annatto

Paprika
Carrot

Tumeric Root
Carrot

Copper-Chlorophyll/ -in Spinach
Chlorophyll/ -in
Titanium Dioxide

Brown

Brown blends

Caramel

Black

Black blends

Carbon Black

SENSIENT, EUROPE

Coloring foodstuffs

Burnt Sugar
Baking & Snack - July 2008

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