New drink concepts need to rely on more than taste alone. Using colour in beverages is crucial to gaining consumer preference. By GNT
Concentrates from fruit and vegetables enhance shelf appeal. By Victor Foo, general manager, GNT Singapore Private Limited
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
GNT, a global provider of colouring foods, has started the construction of an additional spirulina plant at its headquarters in the Netherlands, which will more than double its production capacities for blue and green colouring foods.
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.