News

Consumer Misgivings Could Derail Caramel Colours

12 Nov 2015

John George, Ingredients Analyst See John George Speak at Day 0 ‘Natural Colour and Colouring Foods 2015’ at Fi Europe -http://www.figlobal.com/fieurope/conference/day0

Untitled Document

Caramel’s status as the biggest contributor to the 621,000-tonne global natural colours market is undisputed, with the ingredient’s success based on its affordability and stability in a wide variety of conditions. This makes caramel ideal for incorporation into the huge range of products that want to achieve an attractive brown colour. While the ingredient’s ubiquity is not in doubt, its natural status is questionable and concerns over the formation of carcinogenic by-products incaramel production remain. The potential for consumer unrest could force manufacturers to look elsewhere, resulting in the current elevated levels of caramel consumption falling.


Cola carbonates and pet food drive demand


While the addition of caramel is common to many products, it is particularly abundant in cola carbonates, where it provides a desirable brown hue, and in dog and cat food, to colour the meat or gravy. To put into context caramel’s dominance of the natural colours market, it is worth noting that cola carbonates and dog and cat food are the two biggest consumers of natural colours and together accounted for over 70% of global use in 2014, with the majority of this being caramel colours. Going forward, caramel consumption is threatened by the decline of cola carbonates in developed markets; however increased uptake in emerging markets should mean that overall global consumption of caramel continues to grow. This is reflected in the forecast global CAGR of 0.8% for natural colours in cola carbonates from 2014 to 2019.


Natural Colour Use in Selected Product Categories (2009 – 2014)

Source: Euromonitor International


A not-so-natural colour?


With combined global natural colour consumption in cola carbonates and pet food forecast at almost 480,000 tonnes in 2019, suppliers could think the future of caramel is safeguarded. However, this couldbe threatened by questions over caramel’s natural status. The controversy surrounds class II to IV caramels, which are made by heating carbohydrates with sulphite or ammonium compounds.  Detractors claim that the chemical processing involved renders these caramels artificial, and oppose manufacturers labelling products containing these caramels as “all natural”. As consumers become increasingly knowledgeable about the ingredients in their foods, acceptance of caramel may fall, pressurising manufacturers into reformulating. The perception of caramel already seems to be shifting, with Subway including caramel colours in a pledge made to remove artificial colours from American products earlier this month. This mirrors a similar move from Panera Bread last month, and is a worry for suppliers, which might reasonably fear that other companies will follow, and unofficially reclassify caramel as an artificial ingredient.


4-MEI tarnishes consumer opinion


The debate over caramel’s naturalness may be less detrimental in indulgent products like cola carbonates. A bigger threat is 4-methylimidazole (4-MEI), a by-product formed when producing class III and class IV caramels, and a possible carcinogen. In 2011, 4-MEI was added to California’s Proposition 65 list of carcinogens, meaning products that caused exposure to exceed 29 micrograms per day had to carry a warning label. This led to several soft drinks companies taking steps to reduce the 4-MEI content of their products and so avoid this labelling. However, in 2014 Pepsi came under fire after a study found that products sold in California were exceeding the limit for 4-MEI and not carrying a label. This has brought more unwanted attention upon caramel and raised consumer alarm over inclusion of the ingredient. This may force manufacturers to reconsider using class III and IV caramels, despite both the FDA and the EFSA advising that the current levels of 4-MEI in food and beverage products do not represent a risk.
Manufacturers need to weigh up the benefits of caramel, in terms of cost and stability, against the possibility of a consumer backlash if they continue to use the colour. For some products the best compromise may be to use class I caramel, which does not contain 4-MEI and is not chemically modified like other caramel variants. When use of class I caramel is not possible or in instances where manufacturers want to remove caramel entirely, natural colour suppliers have an opportunity to provide a replacement. Sensient has shown the way by extending its range of vegetable juice-derived natural brown colours, and with potentially huge volumes being needed, other suppliers would be wise to follow suit.


John George, Ingredients Analyst, Euromonitor


Find out more:
http://blog.euromonitor.com/category/ingredients
http://go.euromonitor.com/Passport-DemoRequest.html

Consumer Misgivings Could Derail Caramel Colours

Related news

Sustainability meets innovation at Fi Europe 2023's Sustainability Ingredients Zone

Sustainability meets innovation at Fi Europe 2023's Sustainability Ingredients Zone

9 Jan 2024

Fi Europe’s Sustainable Ingredients Zone showcases ingredients forging a path toward a greener future. Three innovators are redefining what sustainability within the food and beverage industry means, with upcycled products, regenerative agriculture, an...

Read more 
Unleashing the power of plants at Fi Europe’s New Product Zone

Unleashing the power of plants at Fi Europe’s New Product Zone

5 Jan 2024

In the diverse landscape of plant-based innovation, Fi Europe 2023's New Product Zone spotlighted ten plant-based ingredients, tailored to meet the rising demand for sustainable and delicious options.

Read more 
Meet the innovative ingredients showcased at Fi Europe’s New Product Zone

Meet the innovative ingredients showcased at Fi Europe’s New Product Zone

3 Jan 2024

The Food Ingredients category at Fi Europe’s New Product Zone featured 19 distinct and innovative products. From fermented delights to sustainable proteins, these ingredients are ready to make their mark in the market.

Read more 
Fi Europe’s New Product Zone elevates the nutrition of everyday indulgences

Fi Europe’s New Product Zone elevates the nutrition of everyday indulgences

22 Dec 2023

At Fi Europe 2023's New Product Zone, eight health ingredients, each offering an enhanced nutritional profile of various products, were on display. These ingredients address the evolving needs of the food and beverage industry and cater to consumers se...

Read more 
Fi Europe’s New Product Zone explores fresh possibilities with five natural ingredients

Fi Europe’s New Product Zone explores fresh possibilities with five natural ingredients

20 Dec 2023

Fi Europe 2023's New Product Zone unveils five natural ingredients, each catering to the growing demand for clean products and embodying ethical and sustainable choices for today's conscious consumers.

Read more 
Water-conscious consumers, upcycled food, and tech-driven sustainability: Highlights from Fi Europe, part 2

Water-conscious consumers, upcycled food, and tech-driven sustainability: Highlights from Fi Europe, part 2

14 Dec 2023

With climate change becoming a tangible reality, consumers’ environmental concerns are changing. At Fi Europe, market analysts revealed how people are now interested in everyday issues like water shortages and tech-driven solutions such as GM drought-r...

Read more 
The food industry’s single-use packaging problem

The food industry’s single-use packaging problem

12 Dec 2023

The food industry’s reliance on single-use packaging is a sustainability “sticking point” with viable alternatives not widely available – but new EU rules mean food businesses will remain responsible for the collection and disposal of the packaging the...

Read more 
Snack trends, ingredient claims, and plant-based perceptions: Highlights from Fi Europe 2023, part 1

Snack trends, ingredient claims, and plant-based perceptions: Highlights from Fi Europe 2023, part 1

7 Dec 2023

Value-led snacking, sustainability storytelling, and the importance of having a ‘star ingredient’: we asked consumer analysts and market experts at Fi Europe about the trends and innovations that are shaping the food industry.

Read more 
HELM and Allied Biotech partnership make possible natural crystal-clear colours

HELM and Allied Biotech partnership make possible natural crystal-clear colours

7 Nov 2023

As one of the leading Carotenoid producers, Allied Biotech has successfully launched the clear colour product lines. The new products are mainly used in transparent applications. Clear colours are ideal candidates for replacement of the artificial colo...

Read more 
Impact taste in your recipe substantially - through Chilled-Fresh ingredients

Impact taste in your recipe substantially - through Chilled-Fresh ingredients

29 Sep 2023

Bresc is the European pioneer of Chilled-Fresh ingredients for culinary professionals that has its origins in French Cuisine. While focusing on best raw materials choice, Bresc’s recipes are conceived to inspire product development and to add-up in tas...

Read more