s introduced a new natural colour solution tailor-made for fruit-on-the-bottom yogurts. From here on, said the company, colour migration between product layers is an issue of the past.Producers of the popular and visually appealing fruit-on-the-bottom yogurts have long been struggling with a dilemma, according to Chr. Hansen: they really want to respond to dairy consumers’ demand and convert the fruit preparation to natural colours but they haven’t been able to find a natural colour that remains in the fruit preparation―one that doesn’t migrate from the fruit preparation and into the yogurt leaving undesirable traces of colourant in the white mass.
Chr. Hansen’s new natural red colour solution is said to solve this particular problem.
“Our brand new colour solution ‘DairyMax Red 144 WSS’ has been developed specifically for fruit-on-the-bottom yogurts and I’m proud to say that we have solved the migration issue with this patent-pending innovation,” said Chr. Hansen’s Thomas Christensen, industry product manager, natural colors division.
The intense red shade provided by DairyMax Red 144 WSS is a result of its content of anthocyanin. Anthocyanin is a natural colour pigment found in various fruits and vegetables such as grape, elderberry, red radish, red cabbage, blackcurrant, and black carrot. Anthocyanin is allowed in Europe and USA for fruit preparation and dairy products.
Moreover multiple stability tests are said to have confirmed that products dyed with DairyMax Red 144 WSS keep their intense and visually enticing red hue throughout the production and storage processes.
