In this era of pursuing natural, health, and environmental protection, the food industry is undergoing unprecedented changes. Carbon black, a magical pigment derived from nature, is leading the new trend in the food production industry with its unique charm and wide application prospects. So, exactly how does carbon black play a role in food production? How large is its market development space?

From the perspective of market development space, the prospect of carbon black is promising. According to the analysis of the "2024-2030 China Carbon Black Industry Market Competition Situation and Prospect Strategy Research Report" released by Market Research Online, from 2015 to 2023, the compound annual growth rate of carbon black pigment reached approximately 8%. It is estimated that by 2025, the size of the Chinese market will reach 30 billion yuan. This growth reflects the high value consumers place on natural ingredients in food. 

Vegetable carbon, carbon black CNS: 08.138; INS: 153, is a food additive made from dried plants and shells, carbonized and refined, and is an insoluble coloring agent, so it is usually used in the form of suspension and is usually used as a masking agent. The product quality standard " National Food Safety Standard for Food Additive Carbon Black" (GB 28308-2012) provides sensory and physical and chemical indicators. For specific reference, see the following:

Carbon black is carbonized by incomplete anoxic combustion of various raw materials at 800 - 1000℃, has stable performance and does not change under light and high temperature. Thanks to its huge surface area and special surface adhesion, it has great hiding and coloring ability, and the density is 1.8 - 2.1g/cm³. This property also makes carbon black the preferred color for black food production. It can not only meet the needs of consumers for food color but also meet the current concept of consumers pursuing food health.

In frozen drinks (except 03.04 edible ice) (food classification number: 03.0), the figure of carbon black can be seen frequently, such as the popular bamboo charcoal ice cream in recent years. The black ice cream appears fresh and interesting and has become a necessary Internet-famous food for young people to check in.

In dried beancurds (food classification number: 04.04.01.02), carbon black can be used in appropriate amounts according to production needs, such as the spicy black beancurd skin in casual snacks, which has recently become an essential snack for office TV dramas.

In shelled cooked nuts and seeds (food classification number: 04.05.02.01.01), the color of bamboo charcoal peanuts can be completed by adding carbon black.

There are also cakes (food classification code: 07.02), biscuits (food classification code: 07.03), wafer biscuits (food classification code: 07.03.02), and egg rolls (food classification code: 07.03.03), oyster sauce, shrimp oil, fish sauce, etc. (food classification code: 12.10.03.04), Can be made more natural by using carbon black.

For more specific industry categories and usage please refer to the relevant provisions in the "GB2760 National Food Safety Standard for Food Additive Use ", and refer to the following for details:

In the future, carbon black will not only continue to play an important role in the food industry but also lead an innovation - with its natural, safe, and healthy characteristics, it has become the right assistant for food companies to pursue green supply chains and enhance brand image. In the minds of consumers, ingredients from natural sources have become the primary consideration for consumers when purchasing food.

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