Start a Natural Colour Making Business
(320). Start a Natural Colour Making Business
Natural colors and flavors are type of food additives that are added to food and beverages to make products more appealing and tastier. The use of natural colors and flavors in food and beverage industry is increasing since last decade. Rising demand for natural foods and consumer avoidance has led to strong progress for natural colors and flavors market capturing around 30% global color and flavors market. Hyperactivity and behavioral problems in children’s due to artificial colors and flavors are other driving factors for this market. Colors and flavors derived for natural products are having Exempt from Certification. Color and flavor degradation with change in pH, light, temperature, and oxidation with other ingredient is major restrain for global natural color and flavor market.
The natural food color industry market is growing at 10% ‐15% annually. The rationale for
growth is increasing awareness among the developed countries like USA, UK, Germany,
Europe, Japan etc. about the harmful effects and consequences of using synthetic color.
Since the product is expensive, it is consumed in countries having high income strata.
The reason for accelerating demand of the natural food colors in international market is the
growing awareness of environmental hazards of synthetic colors and harmful impact of
chemicals used for manufacturing them. European countries have not only put total ban on
manufacturing of synthetic dye based colors and the products containing such colors but
also banned the imports of products from the countries using such colors.
The global natural color and flavor market is values to be $ 1 billion in 2011 and tremendous growth potential is seen in this industry. Food is largest application segment with over 30% market share, followed by soft drinks and alcoholic beverages. Europe is the largest market for natural colors and flavors, which controls around 35% market share, followed by North America and Asia Pacific.
The report provides full analysis of the world’s leading players in the natural colors and flavors industry, the key ingredients occupying the major shares, with a clear insight and commentary on the developments and trends. With the huge market potential and growth, market is likely to witness a shift in the colors and flavors market. The market is anticipated to continue flourishing in the developed as well as the developing regions. The growth is also attributed to the growing demands and penetration of the organic and natural products
Food industry is a major segment attracting investors all over. Natural color market
products promise a good and vast market for dyes. Due to foreseen pollution problems andPage 3 of 9environmental erosions, synthetic dyes tend to be soon out of use at least in food preparations which will further give thrust to products like Annatto dyes.
Natural colours can be used in the following ways:
- Food Industry – Frozen fish, meat, etc.
- Beverage Industry – Soft drinks, fruit drinks, energy drinks, etc.
- Alcoholic Beverages – Products with low pH requiring red or orange tones
- Dairy Industry – Yogurts, ice cream and dairy based beverages
- Confections – Candy, fillings, syrups, chewing gum, etc.
- Fruit Preparations – Canned fruits such as cherries, Jams, Pulp, etc.
- Cosmetic Industry – Dispersions close to eye area, eye shadows, lipsticks, etc.
- Others – Ketchup, powdered drinks, dehydrated soups, canned soups, etc.
Growth Drivers
• Boost in demand for natural food colors in the international market due to increasing
awareness about the harmful effects of usage of synthetic colors and the chemicals
used in manufacturing them.
• Ban in trading of synthetic color made products and its manufacturing in selected
international markets like Japan and all European countries.
• Encouragement for using Natural food colors in novel products like infant toys and
crayons, organic textile printing, handmade paper etc;
Manufacturing Process
Natural colours are produced by selective extraction using solvents. These solvents extract pigments from natural sources. For example extracts of paprika and vegetable oil are refined to give oil soluble paprika oleoresin which provides an orange-red colour. Due to the chemicals being used to extract these pigments, natural colours are considered additives. As such they are subject to E-number classification and are required to declare all chemicals being used to the respective regulatory bodies.
Colouring Foodstuffs Vs Natural Colours:
Foods obtain their colour from three main sources, natural colours, browning colours produced during cooking and processing and from food additives. Natural colours consists of natural pigments which, when refined are used as additives and hence all natural colours are assigned E numbers. Similar to the challenge faced by all additive manufacturers, the use of natural colours has been largely hindered by the E-numbering system in the recent past. Unlike other additive sectors, manufacturers of natural colours have tailored this opportunity to suit their business interest by introducing "colouring foodstuffs". Colouring foodstuffs are considered by food manufacturers to be the most apt and closest alternative to natural food colours. This is because, colouring foods stuffs are extracted from natural sources (like natural colours) but are considered as ingredients and hence are not assigned E numbers (unlike natural colours).
Colouring foodstuffs are gaining popularity because they are the healthiest way to colour foods, as these colours are exclusively produced from fruits, vegetables and other edible extracts from plants. Figure 1-1 shows the production process of colouring foodstuffs. Products using colouring foodstuffs are given a clean label, as they are ingredients rather than additives. The market for colouring foodstuffs while being a comparatively new one is fast overtaking that of its more infamous counterpart, synthetic additives. The European market in particular has seen an insurgence of these products as the demand for naturally coloured food is burgeoning. Over the last few years especially there has been a noticeable shift from synthetic and natural colouring additives to colouring foodstuffs. Some of the key industry players for this sector are GNT’s, Chr Hansen’s, Overseal and Sensient Food Colours Europe. Indeed the market for these products is slated to show an increase annually by about 10 to 15 % by 2008. Fig1-1 The production of a colouring foodstuff
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Technology/Process
There are two methods for extracting natural colors. One is the conventional method that is
batch type percolation which uses suitable organic solvent for extraction of the coloring
material from natural materials.
While Super Critical Extraction (SCE) is the advance technology used for extracting natural
colors in the purest form. In India the technology for SCE has been developed by Chemical
Engineering Department IIT- Mumbai. Imported technology can be sourced from Germany
and Austria.Project Profile on Mott MacDonald
Natural Food Colors – Marigold, Annatto iNDEXTb
AF-16 3
It can separate components in single extraction process with use of process variables like
temperature and pressure and can process multiple commodities and even improve
economic viability.
Cold Percolation
This is a traditional method of extraction used by herbalists throughout the world and it's very
simple. Above a flask or vessel is suspended a cone or tube. The bottom of the tube has a
perforated base which holds ground herb in place. Solvent is poured into the top of the tube where it soaks through the herb leaching out the extract and then falling out the bottom end of the tube into the flask. If desired, the percolation tube can be wrapped in heating tape to help facilitate the extraction.
High Pressure- Supercritical/ Sub critical Extraction
This is the most technologically advanced extraction system in the world. Super Critical Fluid
Extraction (SFE) involves taking gases, usually CO2, and compressing them into a dense liquid.This liquid is then pumped through a cylinder containing the material to be extracted. From there,the extract laden liquid is pumped into a separation chamber where the extract is separated from the gas and the gas is recovered for re-use. CO2's solvent properties can be manipulated and adjusted by varying the pressure and temperature that one works at.
The advantages of SFE are the versatility it offers in pinpointing the constituents you want to extract from a given material and the fact that your end product has virtually no solvent residues left in it. (CO2 evaporates completely) The downside is that this technology is quite expensive.There are many other gases and liquids that are highly efficient as extraction solvents when put under pressure.
Raw materials
Natural colors manufacturing, has emerged as a new opportunity for the coming period. Recently cultivation of Annatto seed has started in several parts of Gujarat that is basically done through contract farming. The adjoining states of Rajasthan (mari-gold flowers), Madhya Pradesh (Annatto seeds) and Maharashtra would also help in getting the raw material in required quantum.Gujarat’s marigold production is shown an escalating trend since 2002-03 to 2005-06 growing at an average CAGR of 54% for the last 4 years. The following table summarizes Gujarat’s marigold area under cultivation and production
Agencies to be contacted
Industrial Extension Bureau
Mott MacDonald India
Gujarat Agro Industries Corporation Ltd.
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Its very intresting. I want natural colour for cosmetics. Please send me a concerne person. Thanks
ReplyDeletegreat to know these developments. may I get the idea to extract color from Spinach and Beet root at commercial level.
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Heyy Thank you for sharing such a useful information.
ReplyDeleteIf you are need for the raw materials for making colors you can reach us on Food Colour Manufacturers in India