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NATURAL COLORS

Baking with Nature: Natural Colors for Vibrant Cakes

aditi@vinayakcorporation.com Food Additives, FRUIT POWDERS, NATURAL COLORS, VEGETBALE POWDERS 0 Comment
Baking with Nature Natural Colors for Vibrant Cakes

Baking with Nature Natural Colors for Vibrant Cakes

Baking with Nature: Natural Colors for Vibrant Cakes

Clean-label and natural products are changing the baking game. A quick shift towards healthier alternatives with natural ingredients can improve the quality of the product without compromising on cost. Natural food colour manufacturers are driving transformation with this shift in interest. Another strategic tactic that can be adopted by bakeries, confectionery producers and food service providers would be choosing natural colours over synthetic ones to create better quality products and to appease health-conscious and environmentally conscious consumers.

In this blog, we’ll explore four key natural colourants: Gardenia blue, anthocyanin, beta carotene, and chlorophyll, and how they are shaping the B2B baking landscape.

Understanding Natural Colors in Baking

Natural colors from fruits, vegetables, and other natural sources, such as those below, deliver bright, lively hues to baked goods. These colors meet the growing demand for naturally sourced and minimally processed ingredients while giving baking businesses a advantage in competitive markets.

These pigments interact with temperature changes when baking to form precise shades that enhance the product’s visual appeal. For example, beta carotene gives a warm yellow colour, which might be perfect for carrot cakes and autumn bakes, or chlorophyll, a fresh green that looks great on pistachio-inspired cupcakes or those with a nature theme.

Beyond aesthetics, natural colors add value as a response to consumer demand for healthier and more sustainable options. They also place businesses in an innovative light that reflects current trends.

Natural Colors in the Bakery Sector

Gardenia Blue

This vibrant blue colour is extracted from the Gardenia fruit and brings stunning visual appeal to celebratory cakes, novelty cupcakes, fondants and sprinkles. Perfect for festive events or themed products, Gardenia Blue keeps baked goods in the spotlight and catches the attention of the customer’s eye, particularly in markets where they target events and specialty products.

Anthocyanin

Extracted from fruit extracts like blueberries and blackberries, anthocyanin offers the richest shades of purple and blue, perfect for seasonal bakes or berry-flavoured bakes. Very ideal for Valentine’s Day cupcakes, Christmas rum cakes, or even royal-inspired designs. Beyond aesthetics, antioxidants associated with anthocyanin make it a good popular choice for health-conscious consumers.

Beta Carotene

Beta carotene imparts a warm, rich yellow colour, especially good for carrot cakes, sweet treats around autumn, and lemon teacake. The nutritional value along with good performance in baking mixes, frostings, and creams make it an excellent choice for as well as gourmet baked goods. 

Chlorophyll

Chlorophyll is the natural pigment that contributes a fresh and bright green hue to baked goods. It’s perfect for nature-inspired desserts such as pistachio cake, mint-flavoured cupcakes, or citrus-accented frosting. Chlorophyll is ideal for niche markets, as it stands well alone or with new innovative flavour profiles that could result in unique offerings.

Benefits for Businesses Having Natural Colors

Responding to Consumer Demands

Natural colors fit perfectly with consumer demand for natural ingredients, catering to health-conscious consumers.

Product Differentiation

Bright and natural shades lend more value to baked goods, as those brightened in that way are considered better, therefore commanding a price in the premium and speciality sectors.

Regulatory Compliance

Natural colours are often easier to comply with international regulatory standards than synthetic dyes, creating a smoother go-through for international trade.

Brand Identity Enhancement

The inclusion of natural ingredients reinforces a brand commitment to sustainability and wellness, a value appreciated globally.

Conclusion

Natural colours have transformed from a fad in the B2B bakery sector to an absolute requirement for a B2B player as market dynamics keep shifting. Gardenia blue for premium celebration cakes, beta carotene for health-conscious appeal in teacakes, or the fresh vibrancy of chlorophyll for unique creations – natural colours give baked goods that much more quality and desirability. In search of a reliable partner for natural colour solutions? Vinayak Ingredients provides a wide range of superior, plant-based colorants specifically designed for use in the bakery industry. 

Top 8 Dried Ingredients for Sweets and Savory Delights

aditi@vinayakcorporation.com Food Additives, FRUIT POWDERS, NATURAL COLORS, VEGETBALE POWDERS 0 Comment
Top 8 Dried Ingredients for Sweets and Savory Delights

Top 8 Dried Ingredients for Sweets and Savory Delights

Top 8 Dried Ingredients for Sweets and Savory Delights

Dried fruits and vegetables powders are becoming increasingly versatile and can be added to both sweet and savory food applications where they enhance flavor, color, and nutrition. Coming from natural fruits, they provide authentic taste and vibrant colors to the dishes and have become favorites among chefs and manufacturers of food products. Fruit powders in sweet preparations such as traditional Indian mithai, cakes, and candies add a natural sweetness as well as eye-catching colors. They give new and exciting flavors with tangy or fruity punch in chutneys, dips, and sauces. The powders come in spray-dried, air-dried, freeze-dried, and dehydrated forms, all of which are so out of this world with infinite possibilities for culinary and industrial use, adding a wide range of foods of appeal to functionality.

        1. Guava Powder

Guava powder brings a different sweetness to the table with a hint of tanginess to it. Its perfect use is in an array of desserts such as ice creams, sorbets, and guava-flavored barfi. Rich in vitamins A and C, fibre, and antioxidants, guava powder improves the nutritional quality of sweets improved. Freeze-dried and spray-dried variants provide a versatile tropical flavour that can well be used in both ancient sweets and modern dessert recipes. 

2. Strawberry Powder

Strawberry powder is extremely useful for many fusion desserts such as strawberry peda, berry-infused barfi, and strawberry rabri. It is very suitable for both old-fashioned and modern Indian sweets; it has a natural sweetness, with a lovely pink colour. Strawberry powder blends beautifully with dairy, bringing a fresh fruity note to luscious cream-based confections. It is rich in colour as well as nutrients. The vitamins C and A ensure that any dessert will have a lot of health appeal, even if they are spray-dried or freeze-dried. 

3. Blueberry Powder

The blueberry powder has a sweet-tart flavour and rich purple colour. Its high antioxidant and fibre content makes it an excellent alternative to added sugars, making it an easy go-to ingredient for colourful treats like blueberry kaju katli. Freeze-dried and spray-dried blueberry powders retain natural sugars and intense colour, offering the perfect solution for a visually appealing dessert for modern health-conscious consumers. 

4. Pineapple Powder

Pineapple powder is great for desert dishes like pineapple halwa, pineapple and coconut ladoo, and pineapple modak and delivers a tropical flavour and sweetness that can present a tart taste. Adding a refreshing twist to creamy desserts, while enriching them with bromelain—a natural enzyme known for aiding digestion. Pineapple powder is therefore not just great to taste but also healthy to consume. It can come in air-dried and dehydrated forms that help preserve the tropical flavour with the ease of use in traditional and innovative recipes.

         5.   Lemon Powder

Add a zesty brightness to savoury dishes with lemon powder; it enhances flavours in chutneys, dips, and sauces. It’s perfect for lemony mint chutney or tangy lemon pickles, providing an invigorating citrus flavour without introducing any moisture. Being rich in vitamin C and naturally occurring antioxidants, lemon powder in its dehydrated or air-dried form is suitable for savoury dishes. It’ll add a nutritional boost and flavour enhancer to the flavours and seasonings in sauces. 

         6.  Pudina/ Mint Powder

Pudina powder has a cool, refreshing flavour. It goes well with savoury items, such as chutneys, yoghurt dips, and sauces. The ingredient is predominantly included in pudina chutney and raita, which give it a cooling and refreshing feel when traditional Indian dips are served with snacks or meals. Being renowned for digestive benefits, mint powder is one of the variants of this herb, preserved as a dehydrated and air-dried version. It is used excellently as a savoury ingredient in Indian snacks, Indian chutneys, and namkeen. 

         7.   Chili Powder

Chilli powder provides smooth, medium heat to hot sauces and dips as well as savoury snack foods. It is particularly good in tamarind or mint chutneys or in a chaat masala seasoning blend. In addition to the heat, there’s a smoky undertone that gives salty and spicy Indian snacks more depth. Concentrated in its dehydrated version, chilli powder imbues the most flavour into spicy chutneys and namkeen and other snack food seasonings. 

         8.  Tamarind Powder

Tamarind powder is crucial in making tamarind chutney, the famous spicy chewy accompaniment to snacks. Use it to make savoury sauces, dips, and even candies flavoured with tamarind. Rich in antioxidants and vitamins, tamarind powder gives your snacks an added nutritional punch and a bold sour-sweet flavour. Dehydrated tamarind powder works beautifully in seasoning mixes for Namkeen and other Indian snacks, delivering the perfect tangy note.

 Advantages of Using Dried Ingredients in Food Production

Dried fruit powders can be spray-dried, freeze-dried, air-dried, or dehydrated and are used to provide good flavour control as well as long shelf-life capability without added moisture. These powders contain essential nutrients, which means that the fresh fruit flavours and vivid colours can be easily added to a number of recipes in a very healthy and convenient manner. They are therefore of paramount importance in producing products of the same quality and are both sweet and savoury, making them a staple of modern food production. This is achieved by blending powders of fruit with recipes, thus adding actual flavours and natural colours to the food product, making it look and feel more appealing and inviting with the goodness of real fruits. Fruit powders can be used in sweet dishes, savoury snacks, chutneys, or sauces and give culinary creations a taste that is at once traditional and innovative.

Discover all our high-quality, natural ingredients under the Ecoflav product line and explore the full potential of these versatile fruit powders: click here. Welcome to the wonderful world of innovative flavours and ingredients for your next food creations.     

Natural colours in Diwali sweets and Snacks: A Healthier Tradition

aditi@vinayakcorporation.com NATURAL COLORS 0 Comment
Natural colours in Diwali sweets and Snacks: A Healthier Tradition

Natural colours in Diwali sweets and Snacks A Healthier Tradition

 

As Diwali approaches, it brings the warmth of festive lights and the joy of togetherness. As a family, it brings out the aroma of the sweets and snacks, the true reflection of the rich Indian culinary world. Just as we are about to enjoy these sweet bites, we cannot forget the role of natural food colours from India and modified starches. These ingredients make sure our Diwali favourites, including delicious moti choor laddoo, pista barfi and gulab jamun, not only look good but also are healthier for us.

The festive season has already begun with much intensity, as home lights twinkle in the quiet night, sweet aroma comes wafting from fresh sweets filling our atmosphere, and happy sounds of family gatherings fill the air. Diwali is not just a festival of lights but a celebration of rich traditions, familial ties, and delectable foods that connect us all to our roots.

Have you ever wondered why Diwali sweets and snacks are so colourful? From the bright yellow of the mouth-watering motichur laddoo to the green of pista barfi, every colour we connect with is from nature itself, just like the traditions we hold closest to our hearts.

The Technological Enhancements of Traditional Treats

The bright colours of sweets of Diwali certainly have their origin in synthetic food colourants, from the sunny yellow of motichoor laddoo to the earthy green of pista barfi. Perhaps these artificial colours may make the sweets look more colourful, but they create issues among consumers as far as health is concerned. Natural food colours have thus become inevitable because these ingredients not only add to a visual appeal but are also seen to be in sync with an ever-growing trend of safety in food ingredients.

Modified starch is one of the key ingredients incorporated into the formulation of these tasty snacks and possesses attractive properties through which both texture and functionality are improved.

Natural Colour and Its Uses

Natural colours extracted from plant sources are gaining mass popularity because they not only impart colour to the final product but also add health benefits and aesthetic qualities to them. 

These are useful in numerous Diwali sweets, some examples are as follows:

Motichoor Laddoo: Curcumin is used to obtain the golden yellow colour which not only serves aesthetic purposes but also health reasons.

Pista Barfi: The natural green obtained from a natural green source adds a very bright colour to the product without the addition of artificial additives.

Peda: Caramel colours of natural origins can be added to enhance the rich brown colour and give it an intense hue.

Such a transition from synthetic to natural ingredients mirrors the broader movement of consumers toward healthier options. 

Texture and Crunchiness Enhanced by Modified Starch

Texture is an important element in making Diwali snacks more appealing. Modified starch enhances the crispness of fried snacks. It further ensures product integrity and provides a longer shelf life, an essential characteristic that manufacturers look for when selling widely distributed products.

Other snacking applications of starches include:

Coated Nuts: Modified starch in coated nuts gives uniform coatings, adhesion, texture, and crunchiness, facilitates flavour release, and ensures stability, besides enabling product tailoring.

Modified starch is applied in the production of extruded products requiring light, crispy texture to satisfy consumers’ preferences. The film-forming property allows the application to get evenly applied to the product with minimal ingredient variations in viscosity. This ultimately results in a delicious bite of masala peanuts as the previous one, and functionality is, therefore, important in producing extruded snacks since texture forms the basis of satisfaction for a consumer. Modified starch can also be used as an effective thickener for dips and sauces. It can be a healthier alternative since it does not add fat or affect the flavour and texture.

Accepting Sustainability: Call for Action

With more consumers embracing natural food colours and modified starches, manufacturers need to realize the capabilities of these ingredients to fulfil consumer needs. 

The call for sustainability and health rings louder this Diwali. It is time for the makers to take charge in redefining traditional sweets and snacks by using these high-quality safe ingredients. 

We at Vinayak Ingredients are leading this movement with a range of natural colours and modified starches that help food manufacturers manufacture superior products. We are capable of creating solutions for the ever-evolving market, which helps sweets and snacks pay homage to tradition while embracing innovation.

Conclusion: A Healthier Tradition

As we celebrate a shift towards natural colours and modified starches into our food cultural heritage, we promise to use quality ingredients so the sweets and snacks shared with family and friends are not only delicious but healthy too. Choose wisely, celebrate richly, and let the vibrant colours of nature shine your Diwali.

Modified Starch: The Key to Lower Costs and Reducing Waste in Food Processing

aditi@vinayakcorporation.com Food Additives, NATURAL COLORS ,
Modified Starch: The Key to Lower Costs and Reducing Waste in Food Processing

Modified Starch: The Key to Lower Costs and Reducing Waste in Food Processing

Modified Starch: The Key to Lower Costs and Reducing Waste in Food Processing

The food manufacturing market always looks for better ways to increase productivity and decrease expenses and losses. Among the amazing solutions being discussed in recent years, modified starch is one of the most promising. This ingredient boosts food products’ textural properties and stability while making the manufacturing processes more sustainable. 

What is Modified Starch? 

Modified starches, being the magician in the culinary field, are turning native starches into food superheroes. Starch is primarily composed of Amylose a linear polysaccharide and Amylopectin a branched polysaccharide. These components play a key role in providing stability to your food products. Amylose, with its linear chains, is responsible for thickening and gelling, creating smooth, creamy textures. Amylopectin, with its branched structure, provides stability and consistency, making it essential for maintaining the desired texture in various foods. Physically, chemically or enzymatically processing these starches gives them the ability to possess better characteristics such as improved viscosity, and more stable and extended shelf life. This process of transformation makes it possible to form starches to meet different needs of food, which in turn brings perfection to all dishes like getting the right texture and consistency of the food. The outcome? A top-notch ingredient that makes up all recipes with an unmatched taste.

The current market for modified starch is growing fast. The global modified starch market was worth $13.7 billion in 2022 and is expected to reach $15.9 billion by 2027. Over the course of the study, the CAGR increased by 3.1%.  Initially, Xanthan gum was used as an additive for its thickening and stabilizing properties. An increase in demand and low inventories caused a surge in prices. The uncertainty of availability has boosted the interest in the Modified starch.

Benefits in Food Manufacturing 

Enhanced Product Quality 

Among all the functionalities, modified starches can enhance the taste, texture, and overall appearance of the food in which they are incorporated. It is used in soups, sauces, and dressings, to name but a few; they can help in the prevention of phase separation, thus resulting in a uniform product from the first mouthful to the last. 

Cost-Effective 

In the domain of commercial fields, the main economic advantage of the usage of modified starches as opposed to native starches is the ingredient’s superior functionality and cost-efficiency.  These specially engineered starches are now made to lend themselves to new ways of operation including thickening, stabilization, and prolonging the shelf life allowing the producer to simplify the formulation and reduce the use of primary ingredients such as fats and protein derivatives. Modified starches can be used as fat reducers. This reduction in costs which is linked to the replacement of fat with modified starches, in addition to the healthier alternatives, are the major advantages. The joint value of their cheaper ingredients and better nutrition profiles makes these special starches more seamless in application. The same or even better results can be achieved by using less than half the quantity of Modified Starch as compared to Native Starch, thereby reducing costs.

Waste Reduction 

Modified starches (MS) help to keep food products fresh as they have more stability than native starches, thus cutting waste and spoilage. It is reported that their unique properties make products more homogenous and better quality by enhancing or smoothening entire processing conditions. In this respect, they are simply the magical ingredient in both stances and guarantee the durability and performance of any kind of food processing.

Versatility 

The food processing industries are major consumers of modified starches, thus, the applications of these particular starches span industries such as bakery, dairy products, sauces, snacks, and practical confectionery. The diverse uses of modified starches by the manufacturer mean to develop a simplified list of ingredients, which leads to the storage and procurement processes’ simplification. Through the use of various interchangeable promoters, modified starches ensure optimization of the formulations required to achieve the desired structures and stability at competitive prices. For instance, E1450 (Starch sodium octenyl succinate) can create the desired consistency at the given temperatures, E1420  ( Acetylated starch)  alters features, E1422 (Acetylated distarch adipate) increases setting and thickening, E1440 (Hydroxypropyl Starch)  keeps the product in set conditions, E1442 (Hydroxypropyl distarch phosphate) retains moisture in food. This alterable quality leads to the production of high-quality products at lower costs, which could replace more costly competitors.

Sustainability and Environmental Impact 

It contributes to the sustainable approach in the industry since it incorporates modified starches. In the process of realizing advanced usability, manufacturers should be able to reduce waste and increase the shelf-life of products to minimize the impacts on the environment. At the same time, modified starches are rather simple in production when compared to other ingredients, and they need less energy to be produced, lowering the cost of the product and the environmental impact of the process. 

Challenges and Considerations 

Overall, modified starches have many advantages; however, the most important part remains the selection of the product. The best type should be chosen to optimise the effects. Native starches frequently give inconsistent results, possibly interrupting inventory planning and hindering application trials. Finding the correct molecular starch for a certain application may necessitate lengthy and costly material experimentation The manufacturer needs to choose between the types of starches depending on the application. Bottleneck issues include regulatory issues, consumers’ demand for clean labels, and the possible allergenicity of the formulated product. 

Conclusion 

In conclusion, Modified starches are transformative solutions in the food manufacturing landscape, providing key benefits over product quality, cost saving, waste reduction, premium mouthfeel and consumer experience. Their capacity to improve texture, stability, and shelf life makes them a powerful ingredient in a variety of applications including soups and sauces, Pasta, Noodles, Ice creams, Snacks, Confectionary
Regardless of their benefits, choosing the right modified starch takes careful study to optimise performance and manage issues such as regulatory compliance and consumer preferences. As the industry evolves, modified starches will play an important role in enhancing sustainability and efficiency in food processing, bringing both economic and environmental benefits. The continued research and implementation of these new components may potentially define the future of food manufacturing.

 

Reference:

https://www.marketsandmarkets.com/Market-Reports/modified-starch-market-511.html

Beyond Aesthetics: Beta Carotene’s Advantages in Food Manufacturing

aditi@vinayakcorporation.com Food Additives, NATURAL COLORS ,
Beta carotene's


Beyond Aesthetics: Beta Carotene's Advantages in Food Manufacturing

Beta carotene's

Beta carotene, a carotenoid converted into vitamin A by the body, is widely used in the food industry as a beta carotene food coloring, offering an orange-yellow hue. But its benefits go far beyond aesthetics. Beta carotene boasts several nutritional and functional advantages, making it valuable in producing functional foods and nutraceuticals.

One key benefit is its role as an antioxidant, eliminating free radicals that cause cell degeneration. This makes it a great choice for preserving foods, particularly those rich in fat or oil, and potentially extending their shelf life. Additionally, using beta carotene food color (especially natural options) in food products can help retain nutritional value by preventing the oxidation of vitamins and other nutrients.

Another function of beta carotene is its contribution to proper vision. The body converts it into vitamin A, crucial for the retina and cornea. Vitamin A deficiency can lead to night blindness and age-related macular degeneration. By incorporating beta carotene as a food ingredient, manufacturers can potentially address some of these vision problems.

Beyond these reported health benefits, beta carotene also possesses anti-inflammatory properties, potentially aiding in reducing diseases involving inflammation, such as heart disease and cancer. This makes it a preferred ingredient for formulating functional foods and drinks aimed at enhancing and maintaining overall health.

The advantages of beta carotene extend beyond health. Beta carotene in its pure form, acts as an antioxidant to prevent oxidation and extend shelf life or as a color to enhance the visual appeal of foods. It can even create complexes with other compounds like proteins and lipids, leading to the development of new products with unique textures and flavors. Beta carotene is also a potential candidate for fortified foods, further enriching their nutritional profile.

Beta carotene is a versatile ingredient with applications that go beyond just good looks. Its antioxidant, anti-inflammatory, and technological properties make it a valuable addition to products that not only taste good but also support overall health and well-being. As consumers become more health-conscious and prioritize quality products, the functional value of beta carotene will likely become even more pronounced in the development of innovative food solutions. Beta carotene suppliers and manufacturers, particularly those specializing in natural food colors, are well-positioned to meet this growing demand.

APPLICATIONS OF BETA CAROTENE IN FOOD 

1. Beverages: Used in fruit juices, soft drinks, and smoothies to impart a yellow to orange hue. 

2. Dairy Products:  Added to products like cheese and butter to achieve a rich, appetizing color.

3. Confectionery: Utilized in candies, gummies, and other sweets to provide vibrant colors without synthetic additives.

4. Baked Goods: Enhances the appearance of cakes, pastries, and bread.

5. Health Drinks: Incorporated into health and energy drinks for their antioxidant properties.

6. Snacks: Added chips, bars, and other snacks to boost their nutritional profile.

 

Vinayak Food Ingredients is a leading beta carotene natural food colour supplier and manufacturer in India, offering a range of natural food colorings like caramel, beet, beta carotene, etc., for some of the prominent food industries. Our meticulous manufacturing will make sure that the natural color will be shelf-stable, retaining all the flavours and nutrition profiles of the fresh ones. Using our beta carotene natural food color for butter, bakery products, snacks, desserts, chocolates, sauces, and more in your products will produce.

 

Annatto for Dairy: A Natural Palette of Color and Flavor Enhancement

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Annatto Colour for dairy

Annatto Natural Food Color: A Vibrant Ally for Flavorful Dairy Products

Annatto Colour for dairy

In the domain of dairy products, where aesthetics and flavour must be perfectly balanced, annatto shines out as an environmentally friendly and receptive ally. This annatto natural food color imparts exceptional colouring while gradually enhancing flavour. Derived from the seeds of the Bixa Orellana tree, annatto possesses a rich cultural heritage and is gaining popularity as a key ingredient in the dairy business. Annatto’s capacity to rejuvenate the appearance and compliment the flavours of dairy products has helped propel it into the limelight, establishing it as a vital tool for dairy developers striving for innovative goods that please the visual cortex and the taste buds.

Enhancing Visual Appeal with Natural Beauty: Annatto for Butter, Cheese, Yogurt, and More

Annatto’s main selling point is its ability to add a dulcet and inviting colour to an assortment of dairy treats. This annatto food color for dairy products, including butter, cheeses, yogurts, and creams, incorporates a natural and elegant touch. The warm, orange-red tones generated by annatto elevate these products’ visual attractiveness and make up for a more engaging sensory experience for customers. For instance, using annatto butter food color in india can transform ordinary butter into a more visually appealing spread.

Clean-Label Coloring: Meeting Consumer Demands with Annatto Yogurt Color, Annatto Cheese Color, etc.

Annatto’s notoriety in the dairy business can be credited with consumers’ rising desire for natural ingredients. Contrasting to synthetic colourants, annatto is a plant-based alternative that meets the prerequisites for clean labels and transparency in food manufacturing. This natural pigmentation ingredient enables dairy farmers to exceed aesthetic standards with annatto butter color, annatto cheese color, and annatto yogurt color while conveying a nutritious and natural image.

Beyond Color: A Subtle Flavor Boost for Bakery Products, Snacks, and Desserts

Apart from the coloration function, annatto adds a rather indistinct special note to various dairy foods and goods. It is not very dominating, but its presence brings a certain depth to the flavour which can be intrinsic to dairy. The combination of natural color and slight flavoring is more effective compared to the outcome of the individual components and, therefore, makes annatto beneficial to the dairy formulation. This subtle touch can also enhance bakery products, snacks, and desserts.

Applications Across the Dairy Spectrum: Natural annatto food color for Butter in India, etc.

Annatto is a preferred ingredient for butter and cheese makers. In butter, it enriches the color and makes it look quite attractive, turning ordinary butter into a nice spread. This is achievable with annatto food color for butter in India. Likewise in cheese, annatto finds its application to help achieve different degrees of color, starting with a slight yellow hue up to a rich orange color making such dairy products more marketable. While Annatto’s purpose in cheese is purely cosmetic, its application is additionally a result of tradition and culture linked to particular kinds of cheese.

Non-conditioning agents such as yogurts and creams, having creamy white palleted color can use annatto to create variations in colors. As a contribution of soft golden color to foods such as vanilla-flavoured yoghurt and whipped cream and as an enhancement of dairy yellow color, annatto enables dairy producers set their production to appeal to different consumer preferences. This can be achieved with annatto food color for desserts in India and Natural annatto food color for sauces in India.

Aligning with Modern Food Trends: Annatto Nor Bixin Natural Food Color

Annatto matches current market trends which are focused on the natural, plant-derived and attractive appearance of the food products and preparation. With consumers being increasingly concerned about the origin and components of food they consume, annatto places dairy products in a central place, meeting new trends. An even more preferred option is annatto nor bixin natural food color, a water-soluble form of annatto that offers similar benefits.

Annatto: A Natural Choice for Vibrant Dairy Products: Annatto Natural Food Color Supplier in India

Annatto is all about adding colours and a twist of taste to a variety of dairy products that are found in the world. From smooth buttery spread spreading across bread to gourmet cheese makers to creamy yoghurt, annatto not only meets the visual appeal but also has the added benefit of being a natural colourant that is currently trending in the modern food industry. As dairy farming advances, the taking place of annatto makes it a valuable medium that enhances the sight and taste of dairy foods.

Vinayak Food Ingredients: Your Partner in Natural Food Coloring Solutions

Vinayak Food Ingredients is a leading annatto natural food colour supplier and manufacturer in India, offering a range of natural food colorings like caramel, beet, beta carotene, etc., for some of the prominent food industries. Vinayak’s meticulous manufacturing will make sure that the natural color will be shelf-stable, retaining all the flavours and nutrition profiles of the fresh ones. Using Vinayak’s annatto natural food color for butter, bakery products, snacks, desserts, chocolates, sauces, and more in your products will produce. 

The Influence of Natural Color on Consumer Behavior​

WOLDO9zF14 NATURAL COLORS
The Influence of Natural Color on Consumer Behavior

The Food Color Psychology

The Influence of Natural Color on Consumer Behavior

There is a lot you can do with colors to make your food products stand out from the rest. Natural colors not only make foods attractive and appetizing but they also impart a certain flavor to them.

Color is the most important sensory property in the food and beverages industry. Food color gives consumers an almost immediate impression about the freshness, flavor and quality of a product. This affects consumers’ decision to purchase the product or select something that looks more appealing.

Another example of how we are influenced by the visual cue of color is that our brain tells us how something will taste looking at its color. Colorful food can influence our brain to create an impression that specific colors will taste a certain way.

The more vibrantly colored a food is, the more intense we expect its flavor to be.

Let us walk you through colors used in food industry and the consumer behavior linked with them to understand how different colors are perceived by the brain.

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Red colored foods are eye-catchy. They can trigger appetite and stimulate physical response. Vinayak has developed an emulsion color called Ecocol Rubra Red which is bright red and requires relatively low dosage to give out a bold red color. Other shades of red are given by Paprika, Black carrot, Hibiscus, Carmine, Lycopene and Natural Red blends.

Yellow and Orange colored foods are perceived as sweet and sour. Orange colored beverages are often associated with orange flavor. The brighter orange colored juice is expected to taste sweeter. The various shades of Orange and Yellow are provided by Curcumin, Beta carotene, Lutein, Safflower, Annatto, Carminic acid and Paprika. It is also possible to mix two or more colors to create a unique blend.

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Green color in the food and beverage industry is associated with healthfulness and well-being, such as green smoothies, powders, nutraceutical tablets and capsules. Chlorophyll is a green pigment that is naturally found in the chloroplasts in green plants. This pigment is responsible for the green hues in food and nutraceuticals.

Blue is a rare color in the food industry. Blue is linked with the cold, so it proves to be a great addition to  chilled products. Traditionally, bright blue color in food and drink was associated with the notion of ‘artificial’ food colorings, something that has definitely fallen out of favor in recent decades as the natural blue products enter the marketplace. Popular sources of natural Blue are Spirulina blue, Gardenia blue and Anthocyanin.

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Brown and Black in foods are associated with a bitter taste. Furthermore, black and dark brown colored foods are perceived as high-value or premium products and represent feel-good products like desserts. The most popular sources of Brown to Dark Brown colors are Burnt Sugar, Caramel and Black & Brown blends. Vinayak has launched Vegetable Carbon to impart pitch black to gray color shades.

White colored foods bring a sense of cleanliness and simplicity. Because of its association with being harmless, white foods trick us into mindless overeating. Titanium Dioxide has been widely used in the food industry to whiten and brighten food products. However, due to restrictions on the usage of Titanium Dioxide, Vinayak has developed an exclusive all-natural formulation to achieve opaque white color in foods. Natural White gives a smooth, even texture and offers strong whitening or opacifying effects.

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Due to this human tendency of associating colors of foods with certain tastes and flavors, unusual and exotic colors can help to stimulate appetite and enjoyment, a key driver for consumers choosing products.

We are pleased to provide consultancy for the right food colors, their functionalities and qualities as well as the correct processing technology for optimal results in the final product.

Vinayak Ingredients (INDIA) Pvt. Ltd. has over 24+ years of experience in delivering high-quality Food Additives. We focus and manufacture products obtained from Natural sources such as Natural Colors, Spray-dried Fruit and Vegetable Powders & Natural Extracts which are eco-friendly and environmentally sustainable.

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