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DDW Poll Validates Multiple Reasons For Using Food Coloring

Product developers have multiple reasons to formulate natural coloring in foods and beverages.

 
PRLog - Aug. 21, 2012 - For centuries, food and beverage manufacturers have utilized food coloring for visual appeal. Color remains a key factor in a consumer’s food choice. To further understand why today’s industry employs coloring, D.D. Williamson conducted a poll at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo in June.  

DDW asked 97 food industry technologists, “What is the most common reason your company uses natural coloring in applications?” The data demonstrates a three-way tie for first among six possible responses, as follows:

1) 20.6%  --   To offset colors that may be lost in storage and distribution
1) 20.6%  --   To reduce variations in color from sourcing or processing
1) 20.6%  --   To enhance naturally occurring colors
4) 19.6%  --   To provide a product’s flavor identity
5) 13.4%  --   To color products that are colorless
6)   5.2%  --    To protect sensitive flavors or vitamins

“We are surprised with the even division at the top,” observes Campbell Barnum, Vice President. “The results validate that product developers have multiple reasons to formulate natural coloring in foods and beverages,” concludes Barnum.  


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The Color House - DDW’s mission is to enhance the visual appeal of food and beverages. The Color House is a place where creativity blends with advanced technical capability to bring color ideas to life for customers. DDW’s wide array of natural coloring, along with its sought after caramel color and burnt sugar, helps sell two billion servings every day. A trusted and recognized provider of color solutions for the food and beverage industry, the company operates nine manufacturing sites on five continents.

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Contact Email:
***@ddwmson.com
Source:D.D. Williamson
Phone:502-895-2438
Zip:40206
City/Town:Louisville - Kentucky - United States
Industry:Food, Science
Tags:natural, color, caramel, food, beverage
Shortcut:prlog.org/11955172
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