The well-known adage “You eat first with your eyes” resonates strongly with chefs and manufacturers alike. The presentation of food serves as the initial indicator of whether someone will enjoy it. In mere seconds, individuals draw on past experiences and instinctual reactions to gauge what a dish might taste like. Color plays a crucial role in this preliminary “taste test.” Whether a color is derived from natural or artificial sources significantly impacts consumer perception.

In a 2016 study conducted by the research and development firm Lycored, American mothers were asked to evaluate two types of strawberry milk—one colored artificially and the other using a tomato-based dye. An impressive 88% of the mothers expressed a willingness to pay more for the natural version, with an average premium of 47% to avoid artificial colors. Additionally, the study highlighted a “feel-good factor,” as mothers preferred giving their children a product that appeared more homemade.

When it comes to sourcing natural colors to replace artificial alternatives, certain hues of the rainbow present greater challenges. Darwin Bratton, Hershey’s vice president of research and development, noted that some natural ingredients, such as vanilla or the color blue, are hard to come by. Hershey has also faced difficulties in finding natural substitutes for the vibrant colors that consumers expect from their Jolly Rancher candies. However, as more companies delve into natural colors, solutions are likely on the horizon.

Processed foods are particularly suited for added colors, and they often require them the most. Many food manufacturers, including Hershey, General Mills, and Campbell Soup, are either launching new products or reformulating classic recipes to eliminate artificial colors, preservatives, and sweeteners. Kraft Heinz quietly replaced artificial ingredients with natural ones in its iconic macaroni and cheese, only revealing the change months later. Consumers seemingly did not miss the original recipe, and sales likely benefited from label-conscious shoppers willing to give the blue box another chance.

When reformulating to incorporate natural colors, it is essential that the taste remains consistent for consumers, meaning flavor cannot be compromised. Furthermore, the natural color must withstand the heat of food production and the time it spends on store shelves. Despite numerous challenges, ingredient developers are making progress. Major food companies, along with organizations like Lycored, are vigorously pursuing new color solutions, especially as consumer demand continues to rise.

In this context, it’s worth mentioning that products like nature’s way calcium citrate 500 mg also reflect the growing consumer preference for natural ingredients. As the food industry adapts to these trends, the integration of natural colors and ingredients, such as nature’s way calcium citrate 500 mg, will likely become increasingly common. The pursuit of natural alternatives is not only about aesthetics but also about aligning with consumer values and expectations.