Natural Colors

Picture: istockphoto-RuthBlack

Five myths about natural food colors

By Elaine Watson

Natural food colors: expensive, unstable, muted, and weird-tasting, right? Wrong, says Sensient Food Colors, which caught up with FoodNavigator-USA to address some common concerns about natural colors and highlight growth opportunities, from caramel color...

DDW CEO Ted Nixon: The natural colors industry is still in its infancy

Big interview: Ted Nixon, chairman and CEO, DDWilliamson

DDW: We could be as big in natural colors as we are in caramel colors in 5-10 years

By Elaine Watson

Founded in 1865 - the year Lincoln was assassinated - DDW has been in the food colors business for an astonishing 148 years. But there’s no room for complacency, CEO Ted Nixon tells Elaine Watson during a visit to the firm’s HQ in Louisville, KY.

Kurt Seagrist & Byron Madkins, Chr. Hansen, talk natural colors

60-second interview: Kurt Seagrist and Byron Madkins, Chr. Hansen

Chr. Hansen: The gap between synthetic and natural colors is closing all the time

Not so long ago the gap between the performance - and price - of natural vs synthetic colors was huge, but more efficient supply chains, advances in extraction technology and more sophisticated microencapsulation techniques have closed the gap considerably...

The range is sourced from fruits, vegetables, herbs, and spices

Chr. Hansen rolls out 3rd generation natural colors

By Stephen Daniells

Chr Hansen is expanding the ‘clean label’ options for manufacturers with its new series of natural colors for the US food and beverage industries sourced from fruits, vegetables, herbs, and spices.

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