{"id":1788,"date":"2023-01-02T17:44:55","date_gmt":"2023-01-02T17:44:55","guid":{"rendered":"https:\/\/nis.dev3k.com.br\/?p=1788"},"modified":"2023-10-11T17:46:54","modified_gmt":"2023-10-11T17:46:54","slug":"a-cor-como-sua-aliada-como-a-cor-pode-tornar-seu-produto-mais-apetitoso","status":"publish","type":"post","link":"https:\/\/nisummit.com.br\/en\/a-cor-como-sua-aliada-como-a-cor-pode-tornar-seu-produto-mais-apetitoso\/","title":{"rendered":"Color as your ally: how color can make your product more appetizing"},"content":{"rendered":"

Consumers expect that\u00a0plant-based meat<\/strong>\u00a0be so\u00a0similar<\/strong>\u00a0and\u00a0natural<\/strong>\u00a0as for real meat, but we know they are not. However, we are in pursuit of this goal, and the\u00a0color<\/strong>\u00a0could be yours\u00a0ally<\/strong>\u00a0in the search for\u00a0customer satisfaction<\/strong>, and that's what we're here to talk about in today's content.<\/p>\n

To help us with this information, we had the opportunity to talk to the\u00a0Paulo Rogerio da Silva<\/strong>,\u00a0regional manager<\/strong>\u00a0of\u00a0applications<\/strong>\u00a0from the\u00a0Natural Dyes Division\u00a0<\/strong>from the\u00a0Oterra<\/strong>.<\/p>\n

Check out this reading we prepared for you!<\/p>\n

\u00a0<\/strong><\/p>\n

Color is synonymous with quality in the food industry<\/strong><\/p>\n

After all, as the\u00a0color<\/strong>\u00a0can help you make your product\u00a0more appetizing<\/strong>,\u00a0more<\/strong>\u00a0attractive to the consumer<\/strong>, speaking especially of this person who is\u00a0replacing<\/strong>\u00a0to the\u00a0proteins of animal origin<\/strong>\u00a0put\u00a0proteins of<\/strong>\u00a0plant origin<\/strong>?<\/p>\n

The answer is right here\u00a0here<\/strong>! Talking about the influence of color on\u00a0plant-based universe<\/strong>, we know that color has a\u00a0very heavy weight<\/strong>\u00a0in the\u00a0choice<\/strong>\u00a0of\u00a0consumer<\/strong>\u00a0at the time of making the\u00a0buy<\/strong>.
\nShe has a\u00a0intrinsic relationship<\/strong>\u00a0very strong with the\u00a0perception of quality<\/strong>\u00a0of a product\u00a0food<\/strong>, contributing both to the moment of\u00a0buy<\/strong>\u00a0how much of\u00a0repurchase<\/strong>. And when we are talking about\u00a0analogous meat<\/strong>\u00a0this is no different.<\/p>\n

This is a category that demands a lot\u00a0experimentation<\/strong>\u00a0by the person who\u00a0consumes<\/strong>\u00a0or\u00a0aims to consume<\/strong>\u00a0a product to\u00a0plant-based<\/strong>\u00a0and, in general terms, the\u00a0analogous meat<\/strong>\u00a0can be a\u00a0news<\/strong>\u00a0to<\/strong>\u00a0many of them.<\/strong><\/p>\n

In this sense, when the\u00a0potential consumers<\/strong>\u00a0are in this phase of\u00a0experimentation<\/strong>, if you have a product that looks\u00a0more similar to meat<\/strong>, certainly he\u00a0will come out ahead<\/strong>\u00a0on the shelves.<\/p>\n

According to the expert, it is believed that the\u00a0players<\/strong>\u00a0that surprise the market\u00a0bringing<\/strong>\u00a0the part\u00a0sensory<\/strong>\u00a0closest to the\u00a0real<\/strong>\u00a0will be the ones who will have the most\u00a0success<\/strong>\u00a0node\u00a0market<\/strong>.<\/p>\n

To achieve this\u00a0goal<\/strong>\u00a0so\u00a0decisive<\/strong>, the\u00a0food industry<\/strong>\u00a0has been investing more and more in\u00a0innovations<\/strong>\u00a0that meet this\u00a0demanding public<\/strong>. And he is in search of\u00a0color, flavor\u00a0<\/strong>and\u00a0texture<\/strong>\u00a0as similar as possible to the\u00a0meat of animal origin.<\/strong><\/p>\n

He\u00a0longs for<\/strong>, when you consume vegetable meat, a\u00a0substitute<\/strong>\u00a0for that of animal origin. That is, if he is going to taste a\u00a0barbecue burger<\/strong>, he wants to have the same\u00a0sensation<\/strong>\u00a0as if I were tasting a\u00a0conventional product<\/strong>.<\/p>\n

However, the two are still\u00a0very different<\/strong>\u00a0and ours\u00a0challenge<\/strong>\u00a0is to achieve\u00a0to bring<\/strong>\u00a0for the\u00a0plant-based universe<\/strong>\u00a0more and more this\u00a0similarity<\/strong>. That's what the\u00a0consumer<\/strong>\u00a0he wants\u00a0find<\/strong>!<\/p>\n

\u00a0<\/strong><\/p>\n

Let's talk about natural dyes?<\/strong><\/p>\n

When we talk about the universe of\u00a0vegetable meats<\/strong>, you\u00a0natural dyes<\/strong>\u00a0are seen as\u00a0essential.<\/strong>\u00a0One\u00a0plant-based burger<\/strong>, for example, when\u00a0receives<\/strong>\u00a0this kind of\u00a0dye<\/strong>\u00a0becomes\u00a0apparently<\/strong>\u00a0much closer<\/strong>\u00a0of the product of animal origin.<\/p>\n

However, the\u00a0consumer not<\/strong>\u00a0want to find<\/strong>\u00a0in this plant-based meat\u00a0artificial dye<\/strong>\u00a0and if this is in the\u00a0label<\/strong>, he will certainly be the\u00a0last option<\/strong>\u00a0purchase in\u00a0refrigerators<\/strong>\u00a0of\u00a0supermarket<\/strong>.<\/p>\n

So, it makes perfect sense that you use it in\u00a0plant-based meat<\/strong>\u00a0products with\u00a0natural ingredients<\/strong>.<\/p>\n

\u00a0<\/strong><\/p>\n

What are the sources and where are these natural dyes extracted from?<\/strong><\/p>\n

For the\u00a0production<\/strong>\u00a0from the\u00a0analogous meat<\/strong>, we will need\u00a0dyes<\/strong>\u00a0with the\u00a0red, yellow, orange tones<\/strong>\u00a0and\u00a0brown<\/strong>\u00a0and we generally use a\u00a0mixture of the three<\/strong>\u00a0to get to\u00a0hue<\/strong>\u00a0expected.<\/p>\n

AND\u00a0we found<\/strong>\u00a0these\u00a0colors,<\/strong>\u00a0mainly, in\u00a0turmeric, safflower, carrot, annatto, paprika, beetroot, radish, sweet potato, black carrot, malt extract<\/strong>\u00a0and in the\u00a0caramelized sugar<\/strong>.<\/p>\n

Through the\u00a0composition<\/strong>\u00a0of these items we arrive at\u00a0ideal color<\/strong>, using only\u00a0natural ingredients<\/strong>, the way the\u00a0consumer expects<\/strong>.<\/p>\n

However, that is\u00a0a little longer ago<\/strong>\u00a0in the\u00a0plant-based industry<\/strong>\u00a0have you ever heard that\u00a0anthocyanins<\/strong>, in general, are used in\u00a0more acidic applications<\/strong>. But when you start walking towards a\u00a0More neutral pH<\/strong>, the\u00a0anthocyanin<\/strong>\u00a0go\u00a0to change<\/strong>\u00a0the\u00a0product shade<\/strong>.<\/p>\n

It is possible to perceive a tone\u00a0pinkish<\/strong>\u00a0with a background\u00a0violet<\/strong>. In this context, the\u00a0beet<\/strong>, which has a pinkish hue, presents a\u00a0yellow background<\/strong>, and the\u00a0betanin<\/strong>\u00a0present in the plant has a particular characteristic of being\u00a0resistant to heat treatment<\/strong>. In\u00a0other applications<\/strong>\u00a0this could be a\u00a0disadvantage<\/strong>, but for the\u00a0analogous meat<\/strong>\u00a0this is a\u00a0advantage of good<\/strong>. The\u00a0pinkish<\/strong>\u00a0has the appearance of\u00a0crude<\/strong>\u00a0and the\u00a0brown<\/strong>, when the\u00a0vegetable meat<\/strong>\u00a0and\u00a0roasted<\/strong>, has exactly the tone of\u00a0cooked<\/strong>.<\/p>\n

And that's it\u00a0color change<\/strong>\u00a0that the consumer expects after a\u00a0cooked meat<\/strong>\u00a0and in most of the burgers you find in\u00a0supermarket<\/strong>, the\u00a0beet<\/strong>\u00a0and\u00a0successfully applied<\/strong>\u00a0as\u00a0natural dye<\/strong>.<\/p>\n

It is worth noting that the\u00a0pigment color<\/strong>\u00a0changes completely according to the\u00a0base<\/strong>\u00a0of yours\u00a0product<\/strong>. One\u00a0hue<\/strong>\u00a0that you achieve with a\u00a0soy burger<\/strong>\u00a0is not the same as a\u00a0pea burger<\/strong>.<\/p>\n

So, your company needs to\u00a0pay attention<\/strong>\u00a0and a lot, according to Paulo, with the\u00a0base<\/strong>\u00a0that you will choose for your\u00a0product<\/strong>. The base is very\u00a0important<\/strong>\u00a0for the\u00a0choice<\/strong>\u00a0of the\u00a0natural dyes<\/strong>\u00a0ideals.<\/p>\n

To conclude this reading, it is worth highlighting that\u00a0food industry<\/strong>\u00a0is still\u00a0walking<\/strong>\u00a0to\u00a0produce<\/strong>\u00a0analogous meats that provide the\u00a0same experience<\/strong>\u00a0of those of\u00a0animal origin<\/strong>.<\/p>\n

The choice of\u00a0correct natural dyes<\/strong>\u00a0is an important step towards this, since we know that the color of the food is\u00a0synonymous<\/strong>\u00a0of\u00a0quality<\/strong>\u00a0from the point of view of\u00a0consumer<\/strong>.<\/p>\n

Those companies that invest in\u00a0innovations<\/strong>s in this sense and be\u00a0well informed<\/strong>\u00a0is a\u00a0smart choice<\/strong>and when the subject is us\u00a0deepen<\/strong>\u00a0node\u00a0plant-based universe<\/strong>.<\/p>\n

 <\/p>\n

Did you like the content?<\/strong>
\nSo, keep following our\u00a0blog<\/strong>\u00a0to find out more!<\/p>","protected":false},"excerpt":{"rendered":"

Os consumidores esperam que a\u00a0carne plant based\u00a0seja t\u00e3o\u00a0parecida\u00a0e\u00a0natural\u00a0quanto a carne real, mas n\u00f3s sabemos que elas n\u00e3o s\u00e3o. No entanto, estamos em busca desse objetivo, e a\u00a0cor\u00a0pode ser a sua\u00a0aliada\u00a0na busca pela\u00a0satisfa\u00e7\u00e3o do consumidor, e \u00e9 sobre isso que viemos falar no conte\u00fado de hoje. Para nos ajudar nessas informa\u00e7\u00f5es, tivemos a oportunidade de conversar […]<\/p>\n","protected":false},"author":1,"featured_media":1789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-1788","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artigos"],"_links":{"self":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/1788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/comments?post=1788"}],"version-history":[{"count":0,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/1788\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media\/1789"}],"wp:attachment":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media?parent=1788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/categories?post=1788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/tags?post=1788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}