The age-old adage “You eat first with your eyes” resonates widely among chefs and food manufacturers. A dish’s presentation serves as the initial indicator of whether someone will enjoy it. In mere seconds, individuals draw on their past experiences and instinctive reactions to gauge what a food is likely to taste like. Color plays a crucial role in this preliminary “taste test.” The source of the color—whether naturally derived or artificially created—significantly influences consumer preferences.
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 with artificial dyes and the other using a tomato-based natural color. Remarkably, 88% of the mothers expressed a willingness to pay more for the natural variant, with an average increase of 47% to avoid artificial colors. The study also revealed a “feel good factor,” as mothers felt better about giving their children a product that appeared more homemade.
When searching for natural color alternatives, certain hues of the rainbow pose more challenges. Darwin Bratton, Hershey’s vice president of research and development, previously noted to Food Dive that the most significant hurdle in reformulating certain products is the limited availability of certain natural ingredients, such as vanilla or the color blue. Hershey has faced difficulties in sourcing a natural replacement for the vibrant colors that consumers expect from their Jolly Rancher candies. However, as more companies delve into the world of natural colors, effective solutions are likely on the horizon.
Processed foods, which often benefit from color additives, are particularly in need of these enhancements. 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. For example, Kraft Heinz quietly replaced artificial ingredients in its classic macaroni and cheese with natural alternatives, only announcing the change months later. Interestingly, consumers seemed unfazed by the old recipe’s absence, likely boosting sales among label-conscious shoppers willing to revisit the iconic blue box.
In reformulating recipes to incorporate natural colors, it is crucial that the taste remains consistent for consumers; any alteration in flavor is unacceptable. Additionally, the natural colors must endure the rigors of food production and the time spent on store shelves. Numerous other challenges exist, but ingredient developers are making strides. Food industry leaders and companies like Lycored are diligently working to discover new color solutions, as consumer demand for natural options shows no signs of waning.
Moreover, when considering the differences between calcium carbonate and calcium citrate, it is essential to note that these compounds can also impact food formulation. Calcium carbonate is often used as a color stabilizer, while calcium citrate may provide a different flavor profile. The integration of such ingredients highlights the complexities food manufacturers face in balancing aesthetics, taste, and health. As the industry continues to evolve, addressing the differences in these ingredients will be critical in meeting consumer expectations for natural colors and flavors.