GNT Advertorial
Colouring food with food: Achieving brilliant blues and greens with spirulina
EXBERRY® Colouring Foods can deliver vibrant shades from across the rainbow in confectionery
C Nonetheless,
onsumers are seeking new and unusual confectionery experiences. Brands can tap into this demand by making use of blues and greens to create a burst of colour in products with flavours such as blueberry, blue raspberry, matcha and eucalyptus. modern shoppers also expect their
confectionery to come with clean and clear labels. As such, the food industry is turning to a particular species of microalgae known as spirulina, which contains a naturally occurring pigment called phycocyanin. This can be used to provide a spectrum of vibrant blues or mixed with plant-based yellows to deliver a spectrum from turquoise to lime green. GNT is the market leader for spirulina-based Colouring
Foods and our EXBERRY® concentrates enable manufacturers to deliver the visual impact they want across a vast array of confectionery applications. Here, we look at some of the EXBERRY® formats that can
be used to achieve the best technical performance across different confectionery products. Liquids: Our liquid spirulina concentrates are perfect for traditional use in gummies and aerated products such as marshmallows. The high brix concentrates are easily solubilised/dispersed and simple to use. We also offer an organic blue as part of our EXBERRY® Organics range. Powders: Our spirulina powders are designed for applications where moisture content needs to be limited, which can include non-aerated confectionery. Micronised Powders: Made with a lower average particle size than our standard powders, EXBERRY® MN Powders are ideal for pressed tablets and chocolate compounds. The particle size improves mixing behaviour and minimises separation, providing a homogenous colouring effect and maximising the visually perceived colour intensity.
36 Kennedy’s Confection April 2022 Our full range of formats makes usage as easy as possible,
but plant-based colour concentrates do still require technical knowledge. In the case of spirulina, the most important consideration is the phycocyanin’s sensitivity to heat and acid. Nonetheless, GNT has vast experience in solving technical challenges and we offer our customers full support for their projects. Our application canters around the world are dedicated to helping companies perfect their formulations and manufacturing processes. It helps, too, that we have a pilot plant that has the capability to experiment with different solutions.
Because of our commitment to performance, ease of
use, technical support and stock stability, GNT can give manufacturers everything they need to achieve brilliant blues and greens and make their confectionery truly shine.
KennedysConfection.com
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