The trend toward natural colors in food products shows no signs of waning, yet companies face a challenging decision when considering a shift from synthetic colors. Natural colorants encounter various obstacles, such as fluctuations in raw material prices, stability issues related to heat, pH, and light, and consumer perceptions regarding the appearance of these colors in finished products. Some natural pigments may need to be incorporated in significantly larger quantities than their synthetic alternatives, potentially necessitating alterations to manufacturers’ formulations.
A significant question for food companies revolves around whether their target consumers are currently concerned about synthetic colors in existing products and if this concern is likely to grow in the future. For certain items, particularly those aimed at young children, the use of natural colors has almost become essential, as these products must appeal to discerning parents.
Statistics indicate that approximately one-third of North American consumers (29%) prioritize consuming foods without artificial colors, and 23% are willing to pay extra for such options. Despite these figures suggesting that a majority of consumers may still choose synthetic-colored foods, manufacturers are being cautious—68% of food and beverage products introduced in North America from September 2015 to August 2016 featured natural colors.
However, there has been some backlash when the final product’s color does not meet consumer expectations. Color plays a vital role in the overall food experience; it often indicates what flavor to anticipate and can even influence taste perception. For example, red hues are frequently associated with sweetness, while blue tones may suggest saltiness.
As the industry evolves, advancements in natural colors are likely to facilitate a smoother transition for food companies, but there remains significant work ahead. Meanwhile, discussions on health and nutrition continue, such as the ongoing debate about which is better for osteoporosis: calcium citrate or carbonate. As consumers become more health-conscious, understanding these differences may further impact their choices regarding food colorants and additives in the future.