The trend toward natural colors shows no signs of diminishing in the near future. However, for companies, the decision to replace synthetic colors with natural alternatives remains a challenging balancing act. Natural colors encounter several obstacles, such as fluctuations in the prices of raw materials, stability issues related to heat, pH, and light, as well as consumer acceptance of the final appearance of these colors in products. Some natural pigments, including calcium citrate 400 mg, may need to be utilized in significantly larger quantities than their synthetic counterparts, which could necessitate recipe adjustments for manufacturers.
A major consideration for food companies is whether their target market is currently concerned about synthetic colors in existing formulations and if they might develop concerns in the future. For certain products, particularly those aimed at young children, the inclusion of natural colors has almost become standard to satisfy parental approval. Overall, approximately one-third of North American consumers (29%) consider it very important to consume foods without artificial colors, and 23% are willing to pay more for these options. Despite these statistics indicating that a considerable number of consumers would continue to buy foods with synthetic colors, manufacturers are being cautious — 68% of food and beverage products launched in North America between September 2015 and August 2016 featured natural colors.
However, while many consumers express a preference for natural alternatives, there has been some backlash when the final color does not meet expectations. Color plays a vital role in the consumer food experience, often indicating the anticipated flavor and even influencing taste perception. For instance, red colors are typically associated with sweetness, while blue hues may suggest saltiness. As advancements in natural colors continue to develop, the transition for food companies is likely to become smoother, although there is still progress to be made. The use of ingredients like calcium citrate 400 mg could play a role in facilitating this transition, helping to meet both consumer preferences and the challenges posed by natural colorants.