The GNT Group has launched the Savoury Solutions line to give a desired shade to all types of savoury applications, so as to enhance a food’s visual appeal. The savoury market can now be coloured naturally instead of with spices and additives like carmine, caramel, copper or chlorophyllin.
Offering a range of savoury colours from yellow and orange to red, pink, brown, blue, or even green, the solutions can be used in all applications ranging from meat and meat analogues, UHT and instant soups, wet and dry mix sauces to dips and dressings as well as pickles and seasonings.
Available as powder or liquid, they are also suitable to meet any requirement. During handling, there is no staining of process equipment, which significantly facilitates production processes.
New drink concepts need to rely on more than taste alone. Using colour in beverages is crucial to gaining consumer preference. By GNT
FruitWorx Concord Grape Juice Powder is made with a proprietary dehydration process that removes all the water from Concord grape juice but retains its bold flavour and rich purple colour.
The powder contains polyphenols, and is a free-flowing, soluble, low water activity powder that is can be used in a host of applications, including nutraceuticals and functional foods. It is also free from artificial colours, flavours and preservatives, and is non-GMO.
Concentrates from fruit and vegetables enhance shelf appeal. By Victor Foo, general manager, GNT Singapore Private Limited
Natural colours are increasingly replacing synthetics in Asia Pacific, but as these formulation changes are made, more technical expertise is often required to create colours with the right hue and stability. By Bryan Áviles, innovation scientist; Megan Jacobs, market specialist; & Katie Queen Rountree, application scientist, global support center, DDW.
GNT has expanded its line of Exberry colouring foods with more powders that offer true natural and high-performing colours for instant beverages, pressed tablets and seasoned sweet and savoury snacks.
For the production of the micronised powders, only fruit, vegetables and edible plants like radishes, purple potatoes, black carrots, safflower and spirulina are used.
The powders have a reduced particle size of 15 μm, enhancing the adhesion properties in dry applications and guaranteeing highly homogenous and intense colour solutions. They also have good water solubility and improved mixing stability for powder blends.
The powders are available in yellow, red, pink, purple and blue, and can be mixed to a wide spectrum of colour shades.
In food and beverages, colour plays a decisive role as it communicates taste, recognition and quality expectations. Colouring foods, or colours made from fruits, vegetables and edible plants can be used to give colour to a wide variety of applications. By Victor Foo, general manager, GNT Singapore Private Limited
The clarity of front-of-pack claims can increase consumers’ brand preference and communicate added value, according to a recent GNT study that gives insights into consumers’ perception of food colourings and labelling.
With this acquisition, DDW, the colour house, expands its portfolio of colouring foods, custom formulations and related technology.