When the Colour Changes, the Process Changes Too
How Orangeworks Group is helping food manufacturers prepare for the next generation of food colours
Food production is constantly evolving. Recipes change, consumer preferences change – and technology has to keep up.
One development we are seeing more and more is the move towards non-artificial and naturally derived food colours. At first glance, changing a colour ingredient may seem like a relatively simple formulation adjustment.
In practice, it can be much more complex.
A new colour can behave differently during mixing, heating, aeration, dosing or processing. It can influence dispersion, colour consistency, texture and ultimately the performance of the complete production process.
That is exactly where our work at Orangeworks Group begins.
From formulation to production
We are currently working closely with food manufacturers to understand what these new formulations mean for their production lines.
Together, we test, evaluate and adapt processes and equipment to make sure new formulations can be produced consistently and efficiently at industrial scale.
Sometimes this means adjusting process parameters.
Sometimes equipment needs to be modified.
And sometimes a different technological approach is the answer.
The key is to look at the complete process, rather than treating the formulation and the production line as two separate worlds.
Technology needs to follow the product
Our experience across mixing, aeration, cooking, depositing, chocolate processing and complete line integration gives us the ability to look at these challenges from multiple angles.
Because changing the recipe is only one part of the equation.
The real question is: how does the production process need to change with it?
At Orangeworks Group, we work with our customers to find that answer and to turn new formulations into reliable industrial production.
New colours. New formulations. New process challenges.
One integrated approach.
Orangeworks Group – One Group. One Integrated Solution.