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“Colors more natural than ever”: Roha launches Futurals Pro

“Colors more natural than ever”: Roha launches Futurals Pro2018.12.04

As consumer preference shifts towards more natural ingredients, Roha Dyechem (Roha) has invested to develop its natural colors range Futurals. The company now reports it has adapted and improved their offering with Futurals Pro, giving increased stability while maintaining a clean label status.




Available in many appealing colors, Futurals Pro is set to win the hearts of foodies and food enthusiasts alike, says the company. With this range, Roha hopes to bring the benefits of naturally extracted food colors to the world’s food chain. Futurals Pro comes in a powder form that creates many opportunities application possibilities for the F&B industries. 


Produced via physical processes and with zero chemical intervention, the Futurals range of stable shades is extracted directly from vegetables, fruits, edible flowers, herbs and algae. Futurals is calibrated to replicate the exact properties and ratios of color and sensory balance as in the original source, according to the company. 


Futurals Pro is in many ways more advanced than Futurals, says Roha, and one reason is that this newly improved range has increased stability to heat and light and therefore a longer shelf life. The Futurals Pro range is E-number free and even more fitting for the natural ingredient market.


Mahesh Tibrewala, Managing Director of Roha, explains: “We understand the need for a sustainable future and we can do our bit by providing the world with 100 percent natural colors. Futurals Pro is an exciting new product range with countless possibilities.” 
Speaking to FoodIngredientsFirst, Neil Norouzi, Ph.D, Global Category Manager at Roha, says: “The clean label trend is not only limited to Europe, but we see it spreading rapidly through North America. Limiting the number of ingredients is important to consumers, especially when it comes to E-numbers and preservatives.”


The Futurals Pro range is suitable across all applications from dairy, confectionary, beverages and more, says Tibrewala. “As with all natural colors, the key limitation is the concentration of the pigment in the product and therefore the dosage required to achieve the desired shade,” he says.


“At Roha, we know that price is a key factor when switching to natural colors and we are always working to improve our processes and supplier relationships in order to minimize this cost difference. Despite this, the benefits, of course, are the improved consumer brand perception and label claims that can potentially boost sales to compensate for this dosage increase,” Norouzi notes.
Tibrewala adds: “The food and beverage industry always relishes any new innovation from Roha and that is because we are inspired by our clients, for our clients.”


Roha worked in partnership with key stakeholders and research institutes in the industry to bring this range to the market. 
As 2018 draws to a close, Norouzi believes that the key game changer in the natural colors space will be in raw material sourcing with high pigment containing raw materials being at the forefront.


“This may not be in 2019 but over the course of the next few years,” he comments. “This will allow any budget issues to be overcome and allow the switch to natural colors to happen easily.”






source: https://www.foodingredientsfirst.com/




Related Links
Penn State research: food colour affects taste
U.S. Regulation of Food Colors


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