Natural Colors: Opportunities for Innovation

International Association of Color Manufacturers Your Presenters

. John H. Cox, IACM . Diego Darquea C., California Natural Color . Deepti Dabas, Kalsec, Inc.

2 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED “The mission of the International Association of Color IACM Mission Statement Manufacturers is to advance the interests of manufacturers, producers, and users in the color industry by demonstrating the safety of colors and promoting the industry’s economic growth.” Current Members IACM Industry Leadership

. Observer NGO status at Codex Alimentarius and active participation in the Codex Committee on Food Additives (CCFA) meetings and working groups. . Member center on the IACM web site including members only regulatory resources, color monographsMember and Benefits database . Strong relationships with key federal and international agencies, in particular FDA, USDA FAS, EFSA, and JECFA, who look to our staff as key scientific and regulatory experts for the international color industry . Education and networking opportunities including quarterly members meetings, biennial Global Color Conference, educational webinars, LinkedIn Group, and the annual membership directory The committee’s objectives include: • The protection and expansion of the current approvals for natural color additives in the US, Asia, Europe, and elsewhere; • Participation in the development of official and unofficial analytical methods for natural color additives; and • The creation and maintenance of public information and awareness of all aspects of natural color additives. Committee Leadership • Chair: Kate Urbain, Chr Hansen • Vice-Chair: Melissa Kessler, Mars, Inc. “Natural” Color Reality Today

. Consumers Have Indicated a Preference for Natural . Regulations are Incomplete and Inconsistent . Approval Process for New Colors is Challenging . Global Regulations Are Not Harmonized

Diego Darquea C. California Natural Color – Fresno, CA • Desire • Feasibility

CONSUMER TECHNOLOGY NEED

REGULATION BUSINESS

• Legality • Affordability

. What is “it” . Same taste, look, performance of any product - anywhere, everywhere • Regulatory standards are inconsistent • Quality requirements are constraining • Production capabilities are unpredictable • Consumer needs are erratic • Political stability is oxymoronic . So, what can we do for consumers?

. “Shareable” foods require visual engagement and innovation. . Exciting colors, including mythical-inspired unicorn and mermaid colors, add an element of fun to products and appeal to consumers looking to share their experiences in visual ways. . “Natural” claims are on the rise – but everyone interprets this differently . Inconsistencies on “natural” regulations make it challenging for companies to satisfy consumer needs

13 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED SOURCE: Mintel’s 2016 Food and Drink Trend Eat with Your Eyes Using colorful language is required to improve education and awareness . Nutritionists and dieticians encourage us to consume a diet based on a rainbow of foods - each of the colors represents a different nutrient or compound that work with your body to keep it healthy. . “Healthy” and “natural” halo effect • Ingredient approval process • Allowable claims • Labeling requirements • Banning or disclaiming

15 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED There are many ways to skin a cat , bake a cake and regulate color additives . The source of a color additive, whether it is from plant, mineral, animal, or synthetic sources, has no bearing on its safety. . European regulatory bodies use a precautionary approach, while the U.S. agencies tend to be more reactive. . Labeling • FDA (US) - every color is listed by its common or scientific name • EFSA (EU) - colors are listed by name or E number • JECFA (CODEX) - depends

. In the United States, a “color additive” is defined by in the Federal Food Drug and Cosmetic act (FD&C Act) as: • a material which is a dye, pigment, or other suitable substance made by a process of synthesis or similar artifice, or extracted, isolated, or otherwise derived, with or without intermediate or final change of identity, from a vegetable, animal, or mineral, or other source, and when applied to a food, drug, or cosmetic or to the human body or any part thereof, is capable (alone or through reaction with another substance) of imparting a color thereto . In the European Union, “coloring” is defined as: • “substances which add or restore colour in a food and include natural constituents of food stuffs and sources which are normally not consumed as foodstuffs as such and not normally used as characteristic ingredients of food.” . In Japan, a “food additive” is defined as: • (i) substances used in or on food in the process of manufacturing food, or • (ii) substances used for the purpose of processing or preserving food. • Consequently, ''food additive'' includes both substances remaining in the final products, such as food colors and preservatives, and substances not remaining in the final products, such as microorganism control agents and filtration aids.

. International Numbering System for Food Additives (INS) • Intended as a harmonised naming system for food additives as an alternative to the use of the specific names • E-number, name of the food additive, the functional classes and the technological purposes • E163 – anthocyanins, fruit and vegetable juice

. Functional Class #9. Colour (49 approved) • A food additive, which adds or restores colour in a food. • Colour, decorative pigment, surface colourant

. Definitions . Safe use . Technical Benefits . Sustainability

. CHOICE – it is up to you!

Deepti Dabas, PhD Agenda

. Natural vs Synthetic Colors . Data and Trends . Synthetic colors and Tinctorial Strength . Red-orange Coloring Options . Stability Improvement of Colorants . Case Studies • Betalains • Anthocyanins . Applications Using Other Colorants

21 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED IMPORTANCE OF COLORS . Color is the first attribute noticed . Creates an expectation of flavor Berry/Rose/Hibiscus . Can elevate the mood and create excitement . Instagram/food pictures

CHARACTERISTICS NATURAL COLORS SYNTHETIC COLORS LABEL & HEALTH Clean label; ‘considered’ health promoting ‘considered’ health diminishing NOTIONS

FLAVOR IMPACT Can have aroma or taste of the source At typical usage rate, no off flavor TINCTORIAL STRENGTH; Depends on individual pigments & properties; source 75-85% strength (dyes) is fairly common STRENGTH & PURITY variation, location, variety, cultivation practice, extraction method; generally lower than synthetics

STABILITY Variable, can be improved with the use of stabilizers; Generally quite stable, may not degrade easy to degrade when disposed when disposed

SUSTAINABILITY Sustainable especially with better breeding programs, Considered less sustainable, derived from better cultivation practices and better extraction coal tar based ingredients methods

PERFORMANCE Some are water soluble whereas other oil soluble, Both dyes and lakes (their oil dispersible need suitable emulsifiers and incorporation forms) are available for different matrices techniques

YEAR OF APPROVAL COLOR OTHER NAME RESTRICTIONS, IF ANY FOR FOODS

Allura Red FD&C Red no 40 Good Manufacturing Practices (GMP) 1971

FD&C Yellow no 6 GMP Sunset Yellow 1986

FD&C Yellow no 5 GMP Tartrazine 1969

FD&C Blue no 1 GMP Brilliant Blue 1993

FD&C Green No 3 GMP Fast Green 1982

GMP Indigotine FD&C Blue no 2 1987

GMP Erythrosine FD&C Red no 3 1969

3500

3000 2923.5

2500 2156.7

2000 2018-Est

2023-Proj USD Million 1500 1293.8 1023.5 1000 904.6 701.9

500

Dye Fiscal’ 2012 Fiscal’2018 Increase or (lb) (lb) decrease (%) Red No 40 6,405,570 5,616,397 87.6 Blue No 1 671,108 927,527 138.2 All 7 dyes 17,158,050 15,820,030 92.2

26 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Source: http://wayback.archive-it.org/7993/20171115110637/https://www.fda.gov/ForIndustry/ColorAdditives/ColorCertification/ColorCertificationReports/ucm286321.htm GLOBAL USE OF RED 40 : NUMBER OF PRODUCT LAUNCHES

7,000 40,072 Products 6,094 6,000 5,630 CAGR: 5,148 5,000 +13.1% 4,604 4,016 4,000 3,813 3,232 3,000 2,479 2,153 1,940 2,000 1,639

1,000

0 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

7,000 44,192 Products 6,208 6,000 5,833 5,686 CAGR: 5,199 5,000 4,778 +16.2% 4,355 4,000 3,302 2,875 3,000 2,615 1,967 2,000 1,374

1,000

0 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

. Anthocyanins – Pink-Red-Orange . Red Beet – Pink-Red . Paprika – Orange-Red . Carmine/Carminic Acid – Pink-Red-Orange . Annatto – Yellow-Red . Lycopene – Orange-Red

Absorbance of 1% of a pure pigment /Specific Absorbance Wavelength Color E1% (nm) 10 = Allura Red 522 504 1% 𝜀𝜀 Paprika 2100 460 𝐸𝐸𝑐𝑐𝑐𝑐 𝑚𝑚𝑚𝑚𝑚𝑚 𝑤𝑤𝑤𝑤 Betanin 1120 535 Anthocyanin/s 403 515-535 = molar absorptivity M-1 cm-1 Carminic acid 175 530 Norbixin 2870 482 𝜀𝜀 Lycopene 3245 488

Color Can stability be improved/needed If then How Anthocyanins No (Yes - Radish) Rosemary Paprika Yes Rosemary and others Beet Yes Organic Acids and others Carmine NA

Cyanidin-3-glucoside Pelargonidin-3-glucoside

Radish (λmax 512nm) Black carrot (λmax 525 nm) Yam (λmax 527 nm) Cabbage (λmax 532 nm)

. US Sec 73.169 Grape extract . U.S. Sec 73.260 Vegetable Juice/US Sec 73.250 Fruit Juice Expressing juice of fresh edible vegetables by water infusion of dried vegetable Beet juice may be concentrated or dried May contain diluents that are safe and suitable . EU: E163 Anthocyanins Extraction with sulphited water, acidified water, carbon dioxide, methanol or ethanol from the natural strains of vegetables and edible fruits. Cyanidin; Peonidin; Malvidin; Delphinidin; Petunidin and Pelargonidin liquid and powder forms

Rt Symbol Component name (min) 1.0 Cya-3-xylglcgal cyanidin 3- xylosylglucosylgalactoside

1.2 Cya-3-xylgal cyanidin 3- xylosylgalactoside

3.0 Cya3-xyl-coum- cyanidin 3-(2"-xylosyl-6"-p glcgal coumaroylglucosylgalactosi de) 3.7 Cya-3-xyl-ferul- cyanidin 3-(2"-xylosyl-6"- glcgal feruloylglucosylgalactoside ) 3.8 Cya-3-xyl-sinap- cyanidin 3-(2"-xylosyl-6"- glcgal sinapoylglucosylgalactosid e)

Absorbance 0.4 0.2 0 280 330 380 430 480 530 580 630 680 Wavelength

Black carrot + yellow Allura Red carrot emulsion

Syrup Brix: 56.5

Black carrot + yellow Allura Red carrot emulsion

100

% Intensity512 nm % at 20

0 0 5 10 15 20 Days at 5.5 Klux

Control Treatment

Control Treatment Allura Red

Allura Red Red Beet

44 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Photos: Copyright Kalsec CARMINE AS A COLORANT . Carminic acid : Cochineal Extract . Dactylopius coccus . Carmine : Calcium or calcium-aluminum lake formed from carminic acid . Characteristics : . Insoluble pigment (at low pH) . Imparts red to pink shades to foods . High stability . Carmine Replacement : Starbucks

45 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED CARMINE PROVIDES GOOD PERFORMANCE BUT… . Not Vegetarian/Vegan . Not Kosher . Not Halal . Allergenicity . Need to be declared on the label by name (in US) . Cannot be used in some applications in Europe – e.g. Ice-cream

Beet Carmine . Crackers prepared using red Day beet and carmine zero . Stored at 45 oC for 60 days

Day 60

Control Red Beet After Overnight Curing

0 day % color retained at 28 days 80

28 days at 460 nm at % Absorbace 10 45 oC 0 Control Treatment Control Treatment

Bixin suspension Norbixin

Radish Paprika

51 © INSTITUTE OF FOOD TECHNOLOGISTS | ALL RIGHTS RESERVED Photos: Copyright Kalsec CONCLUSIONS . Trends clearly indicate that natural is the order of the day . Different red colors are available for todays’ product developer . A color’s hue is a function of its concentration and matrix . The stability of select colors can be improved by adding suitable stabilizers or antioxidants . Using appropriate color for the application to get required performance and stability is crucial