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Coloring Dairy Foods

Below is an excerpt of an interview featuring Jim Hamernik, VP of Research and Development of Flavorchem in the September, 2011 edition of Dairy Foods Magazine

Dairy Foods: Though exempt colors may be an option in certain dairy foods applications, when does it make sense for a manufacturer to stick with certified colors?

Hamernik: Certified colors are generally stronger, less expensive and provide the typical bright colors that consumers are used to. In order to achieve a similar color using exempt colors it is often necessary to use a more expen sive color at a higher level, and even then, the resulting stability and color shade are not as good. Exempt colors can additionally create off notes when used at higher levels.

Dairy Foods: The term artificial colors is associated with certified lakes and dyes, and when certified colors are not used in a product formulation, marketers can use language such as “does not include any artificial colors.” Can you please comment on why most of the time they cannot say “naturally colored?”

Hamernik: A color might be derived from natural sources, but is not considered natural when it’s used in a way not found in nature.For example, beet concentrate might be added to strawberry ice cream to obtain a pink-red color. Beet concentrate is natural but is not natural to strawberry ice cream.

Dairy Foods: Most color suppliers have a few tricks up their sleeve. Can you share any?

Hamernik: We work with as many sources as possible to have access to the latest and best raw materials. We can use these items to mix and blend to achieve the desired color. Working closely with customers is key and allows us to thoroughly test the color to achieve the optimum result. "

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