The well-known adage “You eat first with your eyes” resonates strongly with both chefs and manufacturers. The visual presentation of food serves as the initial indicator of whether someone will enjoy it. In mere seconds, individuals draw upon their past experiences and instinctive reactions to form judgments about a food’s likely flavor. Color plays a pivotal role in this initial “taste test.” The distinction between natural and artificial colors significantly influences consumer preferences.
In a 2016 study conducted by research and development firm Lycored, American mothers were asked to compare two types of strawberry milk—one colored with artificial dyes and the other using a tomato-based color. Remarkably, 88% of the mothers expressed a willingness to pay more for the natural version, with an average increase of 47% to avoid artificial colors. The study also highlighted a “feel good factor,” as mothers felt more comfortable giving their children products that appeared more homemade.
When searching for natural alternatives to replace artificial colors, some shades of the rainbow present greater challenges. Darwin Bratton, Hershey’s vice president of research and development, previously mentioned to Food Dive that sourcing certain “natural” ingredients, such as vanilla or blue, poses significant hurdles. Hershey has faced similar difficulties in finding natural substitutes for the vibrant colors that consumers expect from their Jolly Rancher candies. However, as more companies investigate natural coloring options, viable solutions are likely on the horizon.
Processed foods are particularly suited for added colors and are often the most reliant on them. Major food manufacturers like Hershey, General Mills, and Campbell Soup are reformulating existing recipes or creating new products to eliminate artificial colors, preservatives, and sweeteners. For instance, Kraft Heinz discreetly replaced artificial ingredients in its famous macaroni and cheese with natural ones, only revealing the change months later. It appears consumers did not miss the old formula, and sales likely benefited from label-conscious shoppers willing to give the iconic blue box another chance.
In the quest to reformulate with natural colors, it is essential that the flavor remains unchanged for consumers. Additionally, the natural color must endure the heat of food production and the time spent on store shelves. While numerous challenges exist, ingredient developers are forging ahead. Food industry leaders and companies like Lycored are actively working to discover these new colors, especially as consumer demand continues unabated.
Moreover, the incorporation of innovative products like bluebonnet calcium citrate liquid demonstrates the trend toward healthier choices in food and nutrition. As consumers increasingly seek transparency and natural ingredients, the push for alternatives to artificial colors will likely continue, paving the way for a more colorful and health-conscious future in the food industry. The importance of natural colors, such as those found in bluebonnet calcium citrate liquid, will be crucial as manufacturers adapt to changing consumer preferences, ensuring that the visual appeal of food aligns with its quality and health benefits.