Natural red coloring a challenge in food, beverage applications

12/5/2013 | FoodNavigator

Red is the most challenging color to create naturally, according to a recent poll conducted at the Food Ingredients Europe show where 39% of those polled selected the color, well ahead of the second most challenging color, green at 19%. For those wanting to avoid carmine (crushed Cochineal insects), which is not vegan, the challenge becomes greater. Alternatives include tomato lycopene, which works well in dairy; beets work best in bakery but require larger quantities than carmine; and grapeskin and juice, elderberry, and purple and black carrot are among the options well-suited to beverages.

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