Colour is the number one decisive factor for the sensory experience of the majority of the food and beverages. It influences the consumer’s perception of flavour, taste, freshness and desirability. If the colour of a product doesn’t meet the consumer’s predetermined expectations, it is likely that a different product will be preferred. In order to ensure that the product meets consumer expectations, synthetic colours are often added to food and beverages. The addition of these synthetic colours helps to offset natural colour loss caused by exposure to light and temperature / moisture loss. They also assist to standardise natural colour variation, enhance weak colour hues in a product, or simply create a fun look to a food or beverage. Although synthetic colours are considered to be more stable compared to their natural counterparts, some of them are still prone to colour fading due to light exposure. Furthermore, more and more companies are converting from artificial colours to natural colours, both from a technical and commercial point of view.
In order to prevent the colour degradation of food or beverages, manufacturers often add in an ingredient to delay colour loss. Rosmarinic acid, commonly derived from rosemary and used in the beverage industry, can be used to delay colour degradation. However, Kemin has found that spearmint contains more rosmarinic acid than other plant sources such as sage, oregano or rosemary.
Kemin plant biologists and agronomists have used conventional breeding technologies to develop spearmint. Kemin works in partnership with family farmers in Indiana who have grown mint for decades to produce and harvest our proprietary plants.