WILD at the FIE 2011 - More shades of red and a new natural blue (05.12.2011)

In Paris, WILD will be presenting new additions to its portfolio of coloring foodstuffs and colors from natural sources. With colors derived from radish and cabbage, WILD can now offer food manufacturers an even wider range of shades of red. Another area of special interest: a coloring foodstuff derived from the microalgae spirulina.

The demand for food colors from natural sources continues to grow among consumers and manufacturers alike. WILD has now expanded its product portfolio in response to this higher demand.

Custom-tailored red shades
WILD is now offering colors made of red radish and red cabbage. Manufacturers can choose between natural coloring foodstuffs, which comply with clean labeling standards, and colors derived from natural sources, which must be labeled with e-numbers. These products are available as juice concentrates and extremely stable. They are especially well-suited for use in foods; possible applications include soft caramels and coated tablets. 

Depending on the desired shade, these colors can be used individually or blended with other coloring foodstuffs, such as purple carrot or safflower. “We provide extensive consultation to manufacturers so they can achieve the ideal color; we give our clients standardized blends that are custom-tailored to their needs. This allows us to guarantee stable colors and compensate for fluctuations in raw materials,” says Hélène Möller, Ingredients Product Manager, emphasizing the service and expertise at WILD.

Thanks to these new colors, WILD can now offer an even broader spectrum of reds: the coloring foodstuff derived from red radish creates a yellowy red. The concentrate made of red cabbage is closer to a pink shade.

Red shades are a special area of competence at WILD Valencia. Vertical integration guarantees access to high-quality raw materials.

Spirulina: a natural source for blue
WILD has found a natural source for the color blue: spirulina, the microalgae which is grown all over the world in both salt water and fresh water. If used by itself, the product can create a blue shade, while combining it with safflower yields green tones.

The defining characteristic of these coloring foodstuffs is their stability; they are also suitable for a wide range of food applications like hard and soft caramels and coated tablets. This gives manufacturers the option of creating brilliantly colored clean label products.

To date spirulina has been available as a powder or tablets as a nutritional supplement, although it is also used in foods such as noodles.


Contact:
Rudolf WILD GmbH & Co. KG 
Arne Gätje 
Rudolf-Wild-Str. 107-115  
D-69214 Heidelberg-Eppelheim  
Phone: 49 6221 799 9488 
Fax: 49 6221 799 860  
E-mail: arne.gaetje@wild.de  
Website: www.wild.de  

Publik. Agentur für Kommunikation GmbH
Dr. Antje Louis, Carola Kappe
Rheinuferstr. 9
D-67061 Ludwigshafen
Phone: 49 621 96 36 00 32
Fax: 49 621 96 36 00 50
E-mail: c.kappe@agentur-publik.de
Website: www.agentur-publik.de

   HighRes Visual, Caption: With colors derived from radish and cabbage, WILD can now offer food manufacturers an even wider range of shades of red. Source: WILD (can be reprinted for free if source is cited)
   (2668kb)
   HighRes Visual, Caption: With the new product developed from Spirulina, WILD is now able to offer a natural blue color solution that produces a color reminiscent of blueberries. Source: WILD (can be reprinted for free if source is cited)    (3308kb)
   HighRes Visual, Caption: Combining WILD’s new coloring foodstuff Spirulina with safflower produces an appealing gooseberry-green color. Source: WILD (can be reprinted for free if source is cited)    (3197kb)