Natural colours see new reds
When manufacturing natural colours, the challenge is to maintain constant quality, stability and lon…When manufacturing natural colours, the challenge is to maintain constant quality, stability and long-term availability. "Thanks to using state-of-the-art technology, we have been able to optimise the physical processing of the black carrot," says Christian Benetka, the Doehler Group's senior product manager of colours.
"The colouring concentrates gained from this processing are, by far, superior to other colours containing anthocyanin in terms of stability and cost in use. And even the colour spectrum that can be derived from this raw material meets the demands of the market in an optimal way. The colour shadings range from warm tones to powerful, cool or subtle hues. Our colour concentrates are free of sulphur dioxide," says Benetka.
Doehler has signed numerous agreements to ensure access to consistent qualities of the black carrot. "This is an important reason why we can deliver standardised qualities," says Benetka. "We control the entire value-added chain: from researching and selection of the optimal seeds, to the cultivation and harvesting, all the way to processing into a colouring concentrate for customer-specific food and beverage applications."
