The well-known adage “You eat first with your eyes” resonates strongly with chefs and food manufacturers alike. A dish’s presentation serves as the initial indicator of whether it will be appealing to someone. In mere seconds, individuals draw upon past experiences and instinctive reactions to predict how a food will taste. Color plays a crucial role in this preliminary “taste test.” Consumers often distinguish between natural and artificial colors, which significantly impacts their preferences.
In a 2016 study conducted by research and development firm Lycored, American mothers were asked to compare two variations of strawberry milk: one colored artificially and the other using a tomato-based natural color. The results revealed that 88% of mothers were willing to pay a premium for the natural option, with an average willingness to spend 47% more to avoid artificial additives. The study also highlighted a “feel good factor,” where mothers felt more comfortable giving their children a product that appeared more homemade.
However, when it comes to sourcing natural colors to replace artificial ones, certain hues can be particularly challenging to replicate. Darwin Bratton, Hershey’s vice president of research and development, noted that the biggest hurdles in reformulating products often stem from the limited availability of specific natural ingredients, such as vanilla and the elusive color blue. Hershey has faced difficulties in finding natural alternatives for the vibrant colors consumers expect from its Jolly Rancher candies. As more companies focus on incorporating natural colors, viable solutions are likely on the horizon.
Processed foods are particularly suited for added colors and have a pressing need for them. Major food manufacturers like Hershey, General Mills, and Campbell Soup are actively developing new products or reformulating traditional recipes to eliminate artificial colors, preservatives, and sweeteners. Kraft Heinz discreetly replaced artificial ingredients with natural ones in its iconic macaroni and cheese, only announcing the change months later. Interestingly, consumers did not seem to miss the original recipe, and sales likely surged among label-conscious shoppers willing to give the blue box another chance.
When reformulating products to include natural colors, it is essential that the flavor remains unchanged to consumers. Additionally, the natural color must endure the heat of food manufacturing and the time spent on store shelves before purchase. While numerous challenges exist, ingredient developers are making progress. Food industry leaders and companies like Lycored are actively pursuing new color solutions, as consumer demand for natural alternatives continues to rise.
In conjunction with these developments, products like Citracal D 315 200 mg are gaining attention for their health benefits, highlighting the importance of transparency in ingredient sourcing and the growing preference for natural options among consumers. As the trend toward natural colors and ingredients strengthens, we can expect to see further innovations in the food industry that align with consumer preferences for health and authenticity.