Articles Tagged with ''colorant''

The company says the additions will help meet the growing need for natural color solutions as more major brands and retailers transition away from synthetic food dyes.

The company says it will switch to colors derived from natural sources, including fruit and vegetable juices, as well as other plant-based ingredients.

The agency also seeks to revoke authorization for use of Citrus Red. No. 2, used for coloring skins of mature oranges.

By the end 2026, Bimbo Bakeries USA will complete the final phase of artificial color removal in occasional-consumption products such as sweet baked goods and snacks.

JELL-O Simply is made with real fruit juice and 25% less sugar — and without FD&C colors and artificial sweeteners.

By combining Debut’s technology with Oterra’s formulation expertise, the companies aim to produce natural color solutions spanning orange, red and violet, offering a full range of stable shades to food and beverage manufacturers.

A synthetic dye that was once stable across wide pH ranges, heat loads and storage conditions may be replaced with a pigment that behaves very differently under shear, thermal cycling or light exposure.

Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, discuss the biggest trends impacting the food industry in 2025 and beyond.

From major acquisitions to economic and policy changes, the food industry has had an eventful year. EIC Alyse Thompson-Richards takes a moment to reflect.

Compliance will require not only formulation changes but also process redesign, supply chain realignment and organizational adaptation.