Harnessing Pandan as a Natural Colorant Beyond the Synthetic Spectrum
They say we eat with our eyes first, which is why colors have a big impact on food and beverage.
As the industry uncovers more about the long-term effects of synthetic dyes, consumers are shifting their loyalty toward natural alternatives. One of them being pandan, an aromatic leaf of Southeast Asian origin that provides a stunning, natural green hue. But pandan offers more than just visual appeal; it brings a signature aromatic profile that synthetic colors simply cannot replicate.
Here’s why you should get ahead of the curve and embrace pandan as a natural colorant.
The Rising Demand for Natural Colorants
The path toward less artificial dyes is driven by the growing awareness of risks associated with artificial colorants. Synthetic dyes have been linked to health risks such as oxidative stress, as well as causing environmental issues during manufacturing and disposal process.
Today’s consumers demand transparency, giving rise to the clean label movements. This movement prioritizes a less is more approach, swapping complex chemicals with recognizable, naturally derived substances.
Regulatory bodies are taking note, with the US FDA deciding to phase out the use of artificial dyes in food and drinks in the coming years. In the EU, while some naturally-derived food colorants like pandan are still classified as novel food, the surge in market demand may drive a shift in regulatory policy in the future.
Understanding Chlorophyll as Pandan’s Natural Green Color Pigment
Pandan’s natural green color is derived from its high concentrations of chlorophyll within its leaves. The traditional method of extracting pandan is by aqueous extraction, which is pounding and straining. It’s then infused or mixed into different sweet and savory servings.
One problem with this traditional method is its shelf life. This is because chlorophyll degrades over time, leading to color loss or visual appeal as well as loss of nutritional content. The degradation is caused by temperature, light, pH value, or mechanical damage.
Modern innovation is needed to counteract this issue and create a more robust product. Techniques like cold pressing may avoid overheating, while spray drying extracted liquid may stabilize its shelf life.
Overcoming Technical Hurdles With ORIGINE’s Pandan Extract Powder
Using pandan as your natural green colorant may be tricky, but ORIGINE’s Pandan Extract Powder can be the answer to this challenge:
- Color retention: Unlike traditional process, our precise extraction method is able to retain pandan’s natural color and its aromatic compound
- Extended stability: Our Pandan Extract Powder has a 3 year shelf life thanks to its low moisture content
- 100% Solubility: Ensures batch-to-batch consistency in flavor, quality, and potency across all applications both solid and liquid
- Unparalleled traceability: We are able to control our product with in-house processing, allowing you to track your pandan source from farm to finished goods
- Clean Label Integrity: We use 100% natural ingredients to as a testament to transparency
- Ethical and trusted sourcing: We are audited by SMETA and certified in FSC22000, KLBD, and Halal
The Authenticity Edge: Natural vs. Synthetic
To save on costs, many manufacturers resort to using synthetic pandan such as mixing Tartrazine and Brilliant Blue to achieve a green hue.
However, this often sells your products short. Not only will the colors look artificial, but they lack the natural aromatic compound and nutritional contents of a real pandan.
Only naturally-derived extracts like ORIGINE’s provide the soft botanical depth of a true pandan. By preserving pandan’s natural aroma and flavor, we help you signal “premium” and “artisanal” to buyers in the US and EU markets.
The Authenticity Edge: Natural vs. Synthetic
For those unfamiliar with pandan, you may only associate it with the traditional pandan cake. However, the natural green hue with deep nutty-sweet aroma can be a perfect match for numerous innovative applications:
- Beverages: Infused spirits, matcha-pandan blends, and functional wellness shots.
- Dairy & Plant-Based: Pandan-tinted coconut yogurts and vegan ice creams.
- Savory Innovation: Natural green noodles, dumpling skins, and herb-forward sauces.
Final Take: Make the First Mover Advantage
In a sea of synthetic dyes, it’s time to embrace pandan’s naturally-derived green hue and enrich your product innovation. By choosing ORIGINE’s Pandan Extract Powder, you aren’t just choosing a color. It’s choosing sustainability, health, and a true clean label alternative.
Don’t want for the market to catch up and contact our team now to start your innovation journey!
FAQs
What makes pandan green?
Pandan leaves’ green pigment comes from a high concentration of chlorophyll, a pigment used by plants to absorb sunlight and facilitate photosynthesis.
How can you tell if your pandan colorant is natural?
You can tell that your pandan colorant is natural if it has a natural muted, soft green hue with a deep and complex aroma reminiscent of vanilla and coconut. Synthetic ones have artificial neon green color and a strong one-note aroma.
Is pandan the same as matcha?
No, pandan is not the same as matcha. They are distinct plants with different flavors and uses. Pandan comes from Southeast Asia and has a soft green color, with sweet, grassy vanilla-coconut aroma. While matcha is powdered green tea with slightly bitter and grassy aroma.
Is pandan’s color heat sensitive?
Yes, pandan’s color is heat sensitive due to being derived from chlorophyll. This presents an issue for shelf life. Luckily, modern processing methods, such as extract powders, are able to preserve pandan’s color without artificial ingredients.
What are suitable applications to use pandan as natural colorants?
Pandan can be used as natural colorants in infused beverages, baked goods and pastries, desserts and sweets, and savory dishes.