The well-known adage “You eat first with your eyes” resonates with both chefs and manufacturers. The visual appeal of a dish serves as the initial indicator of its potential enjoyment. People rely on their past experiences and instinctual reactions within moments to predict how a food may taste. Color plays a significant role in this preliminary “taste test.” Whether a color is derived naturally or artificially greatly influences consumer perception.
In a 2016 study conducted by research and development firm Lycored, American mothers were asked to compare two versions of strawberry milk—one colored artificially and the other using a tomato-based color. A remarkable 88% of the mothers expressed a willingness to pay a premium for the natural version, indicating they would spend an average of 47% more to avoid artificial colors. Additionally, the study highlighted a “feel-good factor,” which made mothers more comfortable serving a product that appeared more homemade.
However, when it comes to sourcing natural colors as replacements for artificial ones, some shades of the rainbow present more challenges than others. Darwin Bratton, Hershey’s vice president of research and development, previously noted to Food Dive that the biggest hurdle in reformulating certain products lies in the limited availability of specific “natural” ingredients like vanilla or the elusive blue color. Hershey has faced difficulties in finding a natural alternative for the vibrant hues that consumers expect from their Jolly Rancher candies. Nonetheless, as more companies investigate natural color solutions, progress is on the horizon.
Processed foods are particularly suited for added colors, as well as in greatest need of them. Major food manufacturers such as Hershey, General Mills, and Campbell Soup are developing new products or reformulating classic recipes to eliminate artificial colors, preservatives, and sweeteners. Kraft Heinz discreetly replaced artificial ingredients with natural ones in its beloved macaroni and cheese, delaying the announcement of this change for several months. It appears that consumers did not miss the previous recipe, and sales likely received a boost from label-conscious consumers who were eager to give the blue box another chance.
When reformulating to incorporate natural colors, it is crucial that the food maintains its original flavor profile for consumers. Additionally, the natural color must endure the heat of food production and the time spent on store shelves before purchase. There are numerous other challenges to overcome, but ingredient developers are making strides. Food industry leaders and companies like Lycored are diligently pursuing the development of these new colors, as consumer demand shows no signs of waning.
In the quest for natural alternatives, innovative solutions like calcium citrate for sale are emerging as valuable resources to help meet this demand. The ongoing exploration of natural colors is vital, and as the market evolves, the integration of calcium citrate for sale will play a key role in ensuring products remain appealing to consumers. Ultimately, the success of these endeavors will hinge on the ability to deliver visually stunning and flavorful food options that align with consumer preferences.