In today’s world consumers are more eager in wanting to experience unique and different flavours when it comes to food and beverages. They are becoming more adventurous with flavours and textures without compromising in the overall health and wellness.

In recent years there has been an overall increase in the consumption of milk due to perceived health benefits. According to a Mintel Market Report, the volume consumption per capita in Australia maintains the highest consumption of milk at retail. However, value growth is still expected to come from low consumption markets. In few years China and India will emerge to be the leading markets in the consumption of milk.

How does Mane Kancor solve this?

Given that dairy is not part of a typical Asian diet; the only way brands could survive is by keeping the consumers engaged by inventing new and unique flavours. Familiar flavours are likely to appeal to local tastes and encourage consumers to trial new products.

Mane Kancor’s ingredient solutions team has done an extensive exploration of these trends and have created the “TastyKan Golden Milk Spice”, a natural, multi-spice solution with Turmeric and Cinnamon as the key highlights. In addition, Turmeric from C-Capture’s “Sunlight Series” makes it look more appealing.

Cup of ayurvedic drink golden milk turmeric latte with curcuma powder on round wooden tray and ingredients above over black texture background. Copy space. Toned image


In most finished applications, technical challenges always exist when using natural colours.These challenges include cost, processing conditions, interaction with other ingredients, heat, light, pH and oxygen.

Similar challenges exist for dairy applications as well. Most dairy products are typically stored refrigerated or frozen. Therefore, light exposure may not be a factor depending on packaging and shelf life of the finished product. However, other factors such as pH and temperature could be problematic for a product developer. For example, in yogurt, one must be concerned with pH differences between fruit prep and white mass. For some colours, especially those that are fruit and vegetable based, a shift in hue might occur causing the colour to move from red to purple (bluer) over time. In addition to pH, exposure to heat could also impact the performance of a natural colour. For example, certain colours such as beet juice concentrate might turn brown when applied to dairy-based beverages that are thermally processed (pasteurization). Time and temperature can significantly impact results. Other colours such as paprika is usually minimally impacted.

Ice cream on the other hand, has a pH of about 6.5. it is not exposed to light and does not undergo heat or pH changes. This makes it an ideal application for the use of red beet for Strawberry colour. C-Capture’s annatto, beet, turmeric and beta carotene are ideal for such an application. The C-Capture line of products offers various natural colour options to suit various dairy applications.