Chr Hansen launches natural surimi colours
targeted at global surimi producers.
The range takes into account the specific needs of this sector, and also the general trend among food manufacturers towards the adoption of natural additives.
"As a leading global producer of natural colours, it is our goal to become one of the main suppliers to the surimi industry within the next few years," said Lionel Schmitt, vice president of commercial development for colours.
"In most coloured surimi-based products it is important that the colour that is being used does not bleed or migrate into the white part of the surimi or to a neighbouring surimi in the same package - resulting in a less appealing look of the product," said Schmitt.
In this application therefore, the non-bleeding property of the colour is a significant functionality equal to colour shade and heat and light stability.
This, claims Chr Hansen, is exactly what these new surimi colours can offer. The range covers a wide range of shades, and all colours are heat and light stable.
The term surimi generally applies to food from white-fleshed fish that has been pulverised to a paste and attains a rubbery texture when cooked. Traditionally popular in the Far East, the product has become increasingly popular in Southern Europe.
European consumers, now more health-conscious than ever, are increasingly incorporating surimi and other fish-based products into their daily meals.
"Many consumers in both the United States and Europe consider surimi a good source of protein, minerals and vitamins," said Schmitt.
"It is recognised as a healthy food product that is low in fat and therefore it fits very well into the current health trend."
But the increasing popularity of fish-based products could put more pressure on Europe's fast-depleting fish stocks. Indeed, processors are increasingly sourcing more imports from outside the bloc. As a result, the EU now has one of the world's highest trade deficits in fish and fishery products.
EU surimi production has increased substantially in France, the Baltic States and Spain. But in 2004, processed products classified as fish fillets and other fish meat account for 25 per cent of total EU fish imports.
France for example is a major seafood consumer and a net importer of many seafood products, including salmon, shellfish, surimi, and a variety of whitefish. The US is the country's largest supplier of lobster and surimi products.
