Glasses of milk in different colors

Reluctant to convert your UHT milk to natural color?

Back to nature - natural colors in UHT milk

Market challenge

It seems as if the UHT milk industry has a general hesitation to convert from synthetic to natural colors, due to the following questions:

  • Are natural colors able to resist the UHT conditions?
  • Will natural colors be stable throughout shelf-life?
  • Are natural colors stable at ambient conditions?

Chr. Hansen’s solution

The conclusions from our recent realistic-conditions study clearly indicate that the above concerns are unwarranted. We do have both natural colors and coloring-foodstuff products able to provide the desired technical performance:

  • Excellent color stability during ultra-heat treatment and throughout a shelf-life up to one year
  • Unique shades
  • The full range covers shades and flavors such as mint, green tea, pistachio, banana, vanilla, mango, orange, peach, strawberry, coffee, chocolate and caramel
  • Strong alternative to artificial colors

The benefits of our UHT Milk product range

Converting to natural colors lets you embrace the global, consumer-driven trend.

Recently, in collaboration with consumer analyst Nielsen, we performed a major consumer survey. The market survey included 10 markets (USA, Mexico, Brazil, UK, France, Poland, Russia, India, China and Australia) and 5,000 interviews (10 x 500).

The main conclusions were:

  • 86% of consumer follow news stories about food colors scores ranged  from 70% to 99% between markets 
  • 92% of consumer are concerned about synthetic food colors scores ranged  from 81% to 99% between markets
  • 55% expect an increase in the use of natural food colors
  • Most consumers have noticed food color claims
  • Women appear to be slightly more receptive to food color claims
  • 88% of consumer believe that natural colors add value scores ranged from 78% to 95% between markets
  • Natural food colors can add value to many product categories

Share this with: