Colouring the future of food, naturally – news and insights
From bold beetroot red to bright spirulina blue, nature offers endless possibilities to create intense multi-sensory food experiences.
At Givaudan, we convert the best of nature to support customers in the design of visually appealing food that will delight consumers. With over 30 years of experience in the plant world, our experts support you every step of the way in creating the perfect, authentic natural colour solution for meeting all your needs and challenges.
By combining our creative forces, we develop innovative products that bring unique food experiences to consumers. Together, we colour the future of food.
The Sense Colour newsletter is your way to stay in touch with the latest trends and receive exclusive content from the world of natural colours.
Listen to our “Colour Journey” podcast series
Welcome to Colour Journey, our brand-new series of podcasts. In each episode, we’ll be taking you on a quest to find the perfect colour from nature’s palette. As we journey through the supply chain from agronomy and S&T to market insights, you’ll discover what’s behind our clean-label, high-performance natural colour solutions for creating delightful food experiences.
Rooted in science: how Givaudan’s agronomists develop natural colouring solutions from carrots
Speakers: Nicolas Jegouic, Head of Agronomy; and Fanny Fourcade, Agronomist
In this first episode of Colour Journey, Givaudan's agronomists take you to one of our pilot farms in Aix-en-Provence, France. Discover how Givaudan's agronomy expertise can turn carrots into a natural alternative to beta-carotene.
Colour as an attractor: why is colour so important in food experiences?
Speakers: Leslie Lannebere, Global Marketing Manager for Health & Nutrition and Sense; and Basak Oker, Head of Consumer Sensory Insights Europe
Listen to our podcast episode to learn why colour is so important to create memorable food experiences! As we take you through our latest market insights, you’ll discover what’s behind our clean-label, high-performance natural colour solutions.
Bringing colour to plant-based protein
Speakers: Rae-Shann Dingle, Colour Specialist Givaudan Application Lab; and Tim Knight, Preservation Technical Services Specialist
In this episode, we are bringing colours to plant-based proteins! We’ll discuss how we use our know-how to co-create, with our customers, new ways to provide holistic food experiences that look, taste and feel great.
Cleaner, better, trendier – natural colours at the heart of the food experience revolution
The food and beverage industry has evolved faster than ever over the past few years. Consumers are also increasingly turning their backs on synthetic ingredients and looking for “better-for-me” products.
To satisfy the modern palate and inspire social media trends, food and drinks not only have to taste good, they also have to deliver multi-sensory food experiences that do good and feel good for body, mind and planet.
Download our colour paper to learn more about these trends and how our Sense Colour natural solutions can help you meet consumer expectations.
Sunny yellow hues are lighting up the world of food.
Yellow is the go-to hue for all kinds of sweet and savoury foods, and its popularity has skyrocketed in recent months. But a burst of colour is not enough: consumers also expect clean labels, natural ingredients and memorable, multi-sensory food experiences.
Inspired by nature’s amazing palette, Givaudan offers a variety of sustainable and high-performing colouring solutions for all types of food and beverages.
Over to you, blue!
In the world of food, blue – the colour of magic and wonder, cognition and calm – is having a moment.
With consumers eager to experience its mesmerising hues, the colour blue has taken the food industry by surprise. Incredibly, the vibrant pigmentation comes from a natural foodstuff called spirulina, a blue-green algae cultivated worldwide.
The Sense Colour Ultimate Blue Spirulina range by Givaudan could not be in a better position to respond to the growing demand for sensory surprise and renewed creativity, as well as natural and appealing wellness foods.