Food & Beverage Asia June/July 2020

20 BITING ISSUES
GNT
GNT launches new options in EXBERRY Brilliant Orange range
GNT Group has launched two new EXBERRY
Colouring Foods that deliver bright orange
solutions in powder and oil-dispersible
formats.
Made from paprika and carrot, the new
Brilliant Orange products provide solutions
for a range of applications.
The EXBERRY Shade Brilliant Orange
powder is oil-soluble and waterdispersible.
It is designed for a broad
range of applications including nonaerated
confectionery, bakery and savory
products. The oil-dispersible EXBERRY
Shade Brilliant Orange Intense, meanwhile,
can be used for compound coatings, spraycoated
oil seasonings and other fat-based
applications.
The oil-dispersible EXBERRY Shade Brilliant Orange
Intense is suitable for applications including bakery icing
The powder and oil-dispersible options
are available in addition to the existing
EXBERRY Brilliant Orange liquid format.
The new products are pH-independent
and offer “good light and heat stability
as well as good shelf life,” GNT claimed,
and are plant-based, halal and kosher,
without any chemical solvents. As such,
they offer a clean-label replacement for
artificial colourants as well as additives
such as annatto, beta carotene and paprika
extract.
Sonja Scheffler, Product Manager at GNT,
said, “We are delighted to add these new
Brilliant Orange products to our range of
EXBERRY Colouring Foods. With a liquid
format already available, it means we
can help manufacturers deliver stunning
orange shades for a vast range of food and
drink applications.” ■
AAK
AAK joins forces with Good Food Institute India to drive innovation in
India’s plant-based foods category
AAK Kamani, AAK’s Indian joint venture,
has partnered with the Good Food Institute
to collaborate on research and business
promotion aimed at advancing India’s
market for plant-based meat and dairy
alternatives.
Through this partnership, AAK’s Customer
Innovation Centre in Mumbai will host AAK
Kamani Academy sessions designed to
help businesses and entrepreneurs take
advantage of the opportunities in India’s
plant-based foods category.
Niall Sands, President Plant-based Foods
at AAK, elaborated, “Developing greattasting
plant-based foods is one of the
main challenges today. There are a lot
of good products on the market already.
However, to maintain the growing interest
in plant-based foods we must continue
to improve the sensory experience. From
a global perspective, we also need to be
mindful of the need to adapt to regional
taste preferences.”
With support from the Good Food Institute
India, AAK will also provide co-development
expertise on how companies can accelerate
the formulation of new products, with
a particular focus on achieving optimal
texture and appealing to local tastes. The
collaboration is linked to AAK’s global
AkoPlanet initiative, which provides a
platform for plant-based food innovations.
Varun Deshpande, Managing Director at the
Good Food Institute India, concluded, “The
challenges of climate change, antimicrobial
resistance and food insecurity presented
by the world’s reliance on animal protein
supply chains have underscored by the
COVID-19 public health crisis. Accelerating
the development of the plant-based
meat, egg and dairy sector is therefore
imperative to building a more secure and
resilient protein supply.
“Indian businesses and scientists have
immense potential to be at the centre of
this development, driving affordability
and sensory experience as well as cultural
appeal in transformative plant-based
foods – but they need support on their
journey. We’re delighted to have pioneering
corporate partners like AAK Kamani
in our mission for smart protein. Their
ingredients and co-development expertise
will be integral to building a more healthy,
sustainable and just global food system.” ■
FOOD & BEVERAGE ASIA JUNE / JULY 2020