The importance of heat and light stability when using red colorings will be among the topics discussed by industry experts at the forthcoming Global Outlook for Food Color Conference in the US.
Jody Renner-Nantz, a food science chemist from DD Williamson, said that particularly for beverage manufacturers, red coloring is in demand because it connotes fresh, fruity flavors of many types.
However, once beverages are in the distribution chain, products are subjected to swings in temperature and changes in light exposure which can lead to the degradation.
She added that anthocyanins from vegetable origin are more stable to heat and light exposure because their chemical structure protects them from some of the detrimental effects of heat and light.
Renner-Nantz will join more than 18 speakers at the conference in Atlanta, Georgia, from December 3 – 5, which offers an update on products, technology, trends, consumer perspectives and regulations.