NATURAL COLOUR & FLAVOUR ENHANCERS FOR SAVOURY APPLICATIONS

CULINARY PLATFORMS

Voted as one of the top 3 most innovative ingredients at Fi 2018, Delhi.

C-CAPTURE™ NATURAL COLOURS

C-CAPTURE™ - OCHRE & SUNLIGHT SERIES

C-CAPTURE™ - CITRINE SERIES

Visitor’s choice award for the most innovative product at Fi India 2017, Mumbai. Global shi towards healthier choices: Travel vlogging, fast paced lives, health and flexitarian trends, demand for natural ingredients Rising disposable income and increased opportunity to discover new regional and bolder flavours Recently there has been a global shi towards healthier lifestyle choices. Flavour was once considered as the singular factor affecting a consumer’s purchase decision, but today even visual appearance which implies Increased demand for packaged or convenience food due to rising numbers of working women the freshness of food aributes to these choices made. Health benefits and cleaner label declarations Growing platforms - , , Swiggy, etc. ensuring “safe” and “natural” products have also been rising trends over the years. The product innovation hence continues to prioritise these trends along with innovation of unique flavour profiles and enhanced These new age trends have given rise to interesting new product launches in the market. colour solutions to meet the consumer demand for a fully sensorial experience.

Significant growth in the utilisation of capsicum in various categories

The natural colour solution consumptions Rising consumption of in seasonings/snacks savoury snack, ready is expected to grow at to cook products and a CAGR of 10-12% by meal kits 2025 (Grant View Research) Key market trends

Increasing consumer Demand for new and awareness about umami flavours – the harmful effects of fastest growing artificial colour segments from 2016 to additives 2022

Snacks and seasonings to top the food industry

With the change in consumer behaviour, the global spices and seasonings market is expected to hit $25 billion by the year 2025 (Source: Global Market Insights, Inc.). The rapid surge is due to various factors driven by change in consumer preferences, textural enhancers, heat and light stable colours, convenience and versatility and so on. Savoury snacks, seasonings & convenience food occupies the top position in the market for various reasons, such as: Travel vlogging, fast paced lives, health and flexitarian trends, demand for natural ingredients Rising disposable income and increased opportunity to discover new regional and bolder flavours Increased demand for packaged or convenience food due to rising numbers of working women Growing Food delivery platforms - Uber Eats, GoJek, Swiggy, Zomato etc. These new age trends have given rise to interesting new product launches in the market.

With the growing demand for ethnic flavours, the New Product Development team at Kancor has recreated regional taste preferences with natural colours and unique flavours into some ubiquitous food items using a fusion concept. This has evolved to become TastyKan, concentrated multi-spice liquid blends that gives varied characteristic flavours and C-CAPTURE, the natural colour range that makes the food aractive. These innovative, customisable natural ingredient blocks are versatile in application and add flavour and colour to various food matrices. Kancor with over five decades of expertise in global sourcing and extraction, ensures raw materials are extracted to reflect its characteristic profile. The strong backward integration helps us to create unique, natural flavours and colours that are true to their origins. Application concept using TastyKan Barbeque Spice & C-CAPTURE Tangerine series for seasoning potato crisps TastyKan Barbeque is a liquid multi-spice block, inspired from the trend of grilling/ barbequing in American and African cuisines. These are unique ethnic mix that provides both aromatic and spicy note to savoury products and can be used for seasonings, marinades and dry rubs. C-CAPTURE Tangerine series provides red to orange shade in applications. Colouring principles are carotenoids - Capsanthin, Capsorubin and Beta carotene contributing to the major proportion. In ordinary conditions, carotenoid pigments are oxidisable. Oxidation is associated with colour loss and off flavour characteristics in food products or ingredients. The factors that influence colour loss are light, heat, pH values and exposure to oxygen. C- CAPTURE’s Tangerine series offers a range of solutions that includes stable versions of Paprika, with high stability against degradation, enhanced with OxiKan (Natural Anti-Oxidant) formulations. Barbeque Seasoning mix: PRODUCT QUANTITY IN % Maltodextrin 36 Dextrose 17 Sugar Powder 10 Yeast Extract 8 I +G 0.5 Tomato Powder 7.3 Salt 8 Dehydrated Garlic Powder 4 Chilli Powder 3 Snacks and seasonings to top the food industry TastyKan Barbeque Spice 1 Citric Acid Powder 0.5 With the change in consumer behaviour, the global spices and seasonings market is expected to hit $25 Smoke Flavor 0.2 billion by the year 2025 (Source: Global Market Insights, Inc.). The rapid surge is due to various factors Tangerine Series – Stable Paprika 1 driven by change in consumer preferences, textural enhancers, heat and light stable colours, convenience Cumin Powder 1.5 and versatility and so on. Savoury snacks, seasonings & convenience food occupies the top position in the market for various Sipernet 2 reasons, such as: Total 100 Procedure: The potato crisps available in the market are taken and divided into two samples - Sample 1 & Sample 2. TastyKan Barbeque spice and C-CAPTURE Tangerine series is coated onto sample 2 along with other ingredients as shown above. Sample 1 is le uncoated. Both the samples are then compared based on their colour and flavour profiles.

Inference: It was observed that sample 2 seasoned with Tastykan Barbeque & C-CAPTURE Tangerine series gave a beer visual appeal and was more flavourful when compared to sample 1 without the seasoning.

Sample 1: Blank potato chips without Sample 2: Potato chips with TastyKan Barbeque application of seasoning & colour and C-CAPTURE Tangerine series (Stable Paprika)

Stability study of C-CAPTURE Tangerine series

Method: Stable Paprika from C-CAPTURE’s Tangerine series having 40,000 CU and 0.5% on salt (1000 Microns), stability evaluated at accelerated conditions under light (Colour temperature 6000K, 350 Lumens), colour loss evaluated visually and photo graphically at different intervals up to 60 days. Colour loss a er 60 days is estimated spectro photometrically and ploed graphically.

Day 0

Sample of C-CAPTURE Sample of Tangerine series (Stable Paprika) Normal Paprika In light - A er 30 days

Sample of C-CAPTURE Sample of Tangerine series (Stable Paprika) Normal Paprika

In light - A er 60 days

Sample of C-CAPTURE Sample of Tangerine series (Stable Paprika) Normal Paprika

A er the plated product is exposed to light for 60 days, colour retainability is evaluated by spectro photometric methods and represented graphically:

83 100

80

60 28 40 % retainability 20 C-CAPTURE Tangerine Tangerine C-CAPTURE paprika) (stable series Normal paprika 0

Kancor Ingredients Limited, Kancor House, Bldg. No. 814/C, Seaport-Airport Road, Thrikkakara P.O., Kochi - 682 21, Kerala, India. Tel.: +91 484 3 511 | E-mail: [email protected] | Web: www.kancor.com