Chr. Hansen expands natural colors range with new Red FruitMax

DENMARK –  Global Bioscience company, Chr. Hansen has developed a new red natural colour ingredient, FruitMax to provide manufacturers with vibrant natural colour solutions.

The new product aims to solve technical challenges experienced by food and beverage manufacturers in creating a stable and vibrant red colour.

FruitMax finds application in several food products such as cakes, confectionery, milkshakes, thus able to meet both consumer needs and market requirements for natural ingredients and clean labels.

FruitMax reds are based on a blend of red vegetables, are minimally processed and meet the EU requirements for Coloring Foodstuffs, said the company.

“Our new FruitMax reds have been developed to solve some of the major challenges with natural red colors that exist in the industry today.

They provide a stable vibrant red shade without having the tendency to create an off-flavor like red radish concentrates.

It was our ambition to meet consumer demands for natural, while also enabling food and beverage manufacturers to create exactly the shade of red that suits their brand every time.

The result really is a red color like no other,” said Klaus Bjerrum, executive vice president, Natural Colors.

Chr. Hansen said the new range is crafted using traditional production methods and can be labelled as fruit and vegetable juices.

They have unique coloring properties that are vibrant red or soft pink with a wide range of other applications including confectionery, water ice, bakery and bakery decorations, fruit preparation and fermented milk products.

The products claim ‘no additives and preservatives’ and has been rolled out globally in response to consumer demands for natural and unique colors.

“They fill the need in the market for a stable bright ‘strawberry’ red shade that can be used in less acidic food products like cakes, milk shakes and smoothies.

They are an excellent alternative to synthetic red colors and carmine.

They are more stable than red beet concentrates that turn brown when subjected to heat and are less pH sensitive than other reds based on anthocyanins which are known to turn greyish at neutral pH,” said Pernille Arskog, senior manager, Global Marketing.

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