FLAVOURS AND COLOURS


and uniformity with ingredients derived from natural sources can be complex. These attributes are sensitive to product development conditions such as heat, light exposure and pH variations, all of which can impact both visual appeal and flavour integrity over time.” “Supply reliability and scalability


can also be key concerns. Since raw materials depend on specific climates and agricultural conditions, sourcing can be inherently variable, impacting both consistency and reliability,” she adds. With integrated, turnkey solutions,


Clara believes ADM are paving the way for confectionery brands embarking on the endeavour of using ingredients derived from natural sources. “Our Colors from Nature™ portfolio uses advanced extraction and formulation technologies to deliver a full rainbow of consistent, stable and versatile colours. Our expertise in natural raw materials combined with advanced extraction, deodorisation and masking technologies plays a critical role in improving sensory performance,” she explains. “These capabilities ensure that colours derived from natural sources do not carry inherent off-notes or off-aromas. Plus, our extraction technology removes starches, sugars and proteins for more consistent batch-to-batch performance. Complementing this, our emulsion technology enables manufacturers to formulate with heat- and light-stable systems that ensure even distribution. “Additionally, our flavours portfolio is where nature meets precision, translating nature into reliable flavours, ingredients and solutions. A key example is our TasteSpark® flavour modulation solutions, including TasteSpark® Masking and TasteSpark® Mouthfeel, which help neutralise unwanted notes and build in the richness confectionery consumers expect. These solutions can be labelled simply as “Natural Flavour” in many countries, helping brands meet clean label expectations while elevating taste. She goes on to say how these


technologies are supported by their broader capabilities, which is an equally important factor. “By combining formulation expertise with vertically integrated sourcing and global supply partnerships, we help mitigate the variability often associated with raw materials. Powered by a continuously evolving toolbox of innovations, our development and technical support teams deliver tailored, scalable solutions that turn customer ideas into dependable, market-ready confectionery products – fast.”


18 • KENNEDY’S CONFECTION • JUNE 2026


OUR TASTESPARK® FLAVOUR MODULATION SOLUTIONS, INCLUDING TASTESPARK®


MASKING AND TASTESPARK® MOUTHFEEL, HELP


NEUTRALISE UNWANTED NOTES AND BUILD IN THE RICHNESS CONFECTIONERY CONSUMERS EXPECT


consumer demand for clean label products is influencing innovation in this segment. “The majority of our EXBERRY® colours are made from well-known foodstuffs like carrots, blueberries and paprika, and they’re processed without the use of chemical solvents. It means manufacturers can create visually appealing products with label declarations like “carrot and blueberry concentrate.” She adds: “The possibilities with


plant-based colours have expanded hugely since GNT was founded in 1978. We can achieve a complete spectrum of vibrant, stable shades in the majority of confectionery applications now.” At the same time, innovation is


Clean label solutions from GNT Group Colours made from fruits, vegetables and plants are hugely popular in the confectionery industry because they deliver vibrant shades while allowing for clean ingredient lists. Dieuwertje Raaijmakers, Marketing Communications Specialist, GNT Group explains how


still vital because there are always opportunities to push back the boundaries even further. “For example, we launched our EXBERRY® Shade Intense Pink Blossom colour earlier this year. It’s made from purple sweet potato and carrot and has a high colour intensity. That’s important because it improves cost-in-use, reduces packaging and transportation requirements, and it supports easier and more efficient formulation,” explains Dieuwertje.


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