The following excerpt was taken from the article Clean Label: Getting more for less by Donna Berry in Food Business News, September 23, 2014.
Less is more in the evolving world of food and beverage product development as some consumers are seeking simple products with fewer and familiar ingredients. Many familiar ingredients are complex compounds of numerous elements with varying functionalities, which may help beverage formulators declare fewer ingredients on product labels.
Many beverage applications benefit from the addition of brown color, with caramel color historically having been the go-to for natural brown. But because there are four classes of caramel color and all are simply declared as “caramel color” on ingredient statements, it is impossible to determine the class that has been added.
“We recently launched a line of caramelized fruits and vegetables that provide natural flavor, and incidental color,” said Campbell Barnum, vice-president-branding and market development, DDW, Louisville, Ky.
For example, caramelized apple, which is made from 100% apple juice concentrate, may be used to add and adjust color in fruit drinks and hard ciders. It shifts from a golden to a brown hue with increasing dosage. The caramelized pear shifts from yellow to a red brown hue with increasing dosage. The ingredients are declared as “caramelized [fruit] juice concentrate” or “natural flavor”. They are available in an organic option.
To learn more about our clean label options for beverages, click here.