Ingredients provider Doehler has extended its multisensory expertise into bakery, a relatively new area for a company known for its innovations for the beverage industry.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
ColorMatrix, which specialises in liquid colour and additive technology for thermoplastic applications, said the biggest trend over the next five years will be the reduction in packaging weight and improving the recyclability of used bottles.
Continued demand for natural food colors has helped to drive record top and bottom line growth in the first quarter for colors, flavors and fragrances giant Sensient Technologies.
Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
In a joint effort with one of its customers, Bühler claims to have
developed a more efficient method of extruding multicoloured
foods with a single machine.
Moulded packaging made from a combination of new high density
polyethylene (HDPE) and a colour masterbatch boosts glossiness by
200 per cent compared to competing products, the manufacturer
claims.
