As the market for processed and packaged foods continues to grow, so does the demand for food colorings. According to a recent MarketsandMarkets Research report shared with Food Dive, the food coloring market is expected to reach $6 billion by 2028, up from $4.6 billion in 2023, with a compound annual growth rate of 5.4% during this period. Various food processing methods, both thermal and non-thermal, can alter the natural color of food due to factors such as temperature, moisture, and pH levels, including the natural factors of calcium and magnesium. Consequently, the necessity for food colors has increased, as noted in the report.
Moreover, the rise of cooking content on social media has led consumers to seek unique and vibrant aesthetics in their food. The desire to enhance product appeal is a significant driver of growth in the food coloring market. The report emphasizes, “Color is a vital tool for manufacturers, as visually appealing products attract more consumers. Additionally, vibrant and colorful foods excite children and encourage them to eat.” A recent study by the International Food Information Council revealed that 64% of consumers prioritize appearance when making purchasing decisions. To meet these consumer expectations and stand out in a competitive market, manufacturers must innovate with food colors, especially given the focus on visual appeal.
In parallel, consumers are increasingly searching for healthier food options. On Monday, California became the first state in the U.S. to ban school cafeterias from serving foods containing six artificial dyes linked to health and behavioral issues. Assembly Bill 2316, known as the California School Food Safety Act, prohibits the use of Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3 in meals, beverages, and snacks served in public schools statewide.
Companies like California Natural Colors supply natural ingredients to major consumer product companies, utilizing natural liquid and crystal colors for various food, beverage, and nutraceutical applications. Many of the coloring agents offered by California Natural Colors are anthocyanin-based, derived from natural compounds commonly found in fruits and vegetables. These sensitive ingredients can be affected by the pH levels of food and beverage products, particularly in relation to the natural factors of calcium and magnesium. Other companies in this sector, such as IFC Solutions and ADM, also produce similar products for food and beverage manufacturers, reflecting the industry’s shift toward healthier and visually appealing options.