AS03 Natural Food Colour Technologies and Markets

Have a look at our PowerPoint Introduction and Brochure describing deliverables, differentiators and case studies. Eight case studies can also be reviewed.

Objective

The objective of the study was to advise a client on the technologies used by companies operating in natural food colours in the EU market, including processing technologies, packaging technologies, anti-oxidant systems and emulsification systems.

Information was sought on the production methodologies and technologies used within this market.

The project aimed to provide:

  • A description of the existing natural color technologies on the market
  • A review of innovative solutions and new product lines
  • Analysis of shortcuts of customer production, equipment, technology processes
  • Recommendations of equipment suppliers and engineering companies
  • Basic plans for production

Method

CPL used several key resources for this project. This included information on ~90 companies selling 690 natural colour products, profiles of 15 companies and their products and offerings, analysis of 55 patents, a comprehensive trade press search (84 articles are included in the report) and an analysis of relevant scientific literature.

Information was sought from key contacts within natural colours industry and academia. A total of 125 experts in colours were contacted during the course of the study. Details of 13 companies contacted were included in the report. 

Table of contents

Objective

Method

Principal Findings

Conclusions and Recommendations

Answers to Client’s Questions

Introduction

Natural colour technologies

Encapsulation

Emulsification

Products and solutions for competitive advantage

Product formats

Product portfolio

Production shortcuts and improvements

Equipment and technology suppliers

Production plans

Layout of production facility (examples)

Markets and Trends

Market value and growth

Market trends

Recent market innovations

Players and Products

Summary

Product portfolios

Value proposition

Value chain

Product portfolio analysis

15 companies

Contacts

Summary

Market trends and strategy

Technologies

Equipment suppliers

Production

Contact reports

Contacts at 13 companies

Patents

Patent summary

Patent abstracts

Patents from 22 companies

News

Summary

Challenges with natural colours

Product format

Challenges in applications

Market

Regulations

Players and products

News articles

73 news articles

Appendix 1 – Notes on Food Colours

Introduction

Synthetic food colours

Natural colours

Use of colours

Regulations

Characteristics of food colourants

Annatto

Anthocyanins

Beetroot

Caramel

Carmine

Carotenes

Copper chorophyllin

Curcumin

Lutein

Lycopene

Paprika

Spirulina

Anthocyanins and stability

Appendix 2 – Advanced Processing Technologies

Nanotechnology

Pressure-based processing

Extraction and water removal technologies

Extraction technologies

Water removal technologies

Appendix 3 – Product Portfolio Analysis

27 Tables

42 Figures

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