Natural Food Color
We are looking for information around the following food colorants - red, brown, blue, violet and yellow including and not limited to the following tonalities paprika, anthocyanin, caramel, burnt sugar.
1.What are the industry standards for paprika, annatto and caramel?
A.E.G - can we buy the industry standard caramel and just use that to derive the other shades of brown (looking at ebc numbers) in house?
B.Can we dilute a higher intensity colorant and derive a lower intensity one for (essentially can we just buy one grade?)
2.What are the alternatives to carmines with the same performance? Which are the best?
3.What are the instances where we can directly buy from color manufacturers and not rely on color houses?
4.For spirulina, how does the value chain look like? Similar to 3 can we look at removing the color houses and source directly from manufactures based out of india / china? What specific value addition do these color houses provide?
5.How do the raw materials (beetroot, grape etc) effect anthocyanin end prices? Is the switching purely dependent on the end use application? Are there other factors as well?
6.How do carotene sources effect the end price? Is the switching purely dependent on the end use application? Are there other factors as well?
7.What are the cheaper alternatives (without any side effects) to polysorbate 80
8.What are the multiple ways in which we can get the same color? For eg malt, burnt sugar, caramel for brown? How do we make that choice?+6 Other Responses
Natural & Specialty Foods Retail
I need to connect with a food retail expert, preferably with experience in the chocolate industry, to help me construct a plan to launch a new type of chocolate that heals emotional and physical issues. I need advice on best routes to market and barriers of entry to competition. Most of all i need marketing and strategy advice.+4 Other Responses