Food manufacturers have been on the lookout for effective alternatives to synthetic food dyes for years. Colorants, especially Red 40 and Yellow 5, have lost favor among consumers who increasingly prefer more natural options. Auronidins may provide the answer. Color plays a crucial role in natural foods, as people are known to make eating decisions based on visual appeal. A study by Emerald Insights revealed that 90% of consumers determine whether to purchase a product based solely on its color and perceived taste. This indicates that a more attractive color can significantly influence a consumer’s buying decision.
However, a challenge remains: natural colors have not consistently matched the vibrancy and allure of their synthetic counterparts. Blue, in particular, has proven difficult to replicate naturally. Other colors, such as green and violet, which engage consumers both visually and emotionally, are also hard to produce using anthocyanins, as research suggests these compounds are more suitable for creating red and warm hues. Auronidins hold the potential to make these appealing colors more attainable.
Manufacturers have successfully leveraged existing resources; for instance, data from Mintel highlighted by Ingredients Network shows that the use of natural colors surpassed that of synthetic ones globally in terms of value as early as 2011. This trend has continued, with over 90% of new product launches in Europe featuring natural colors since 2012. Additional statistics indicate that 68% of all food and beverage products introduced in North America from September 2015 to August 2016 utilized natural colors.
There are various natural coloring options currently available. Diana Food North America has launched a line of organic, sustainably sourced colors for foods and beverages, offering choices in blue, pink, yellow, orange, red, and purple. The Netherlands-based GNT Group also introduced a high-intensity blue food coloring under its Exberry brand, derived from spirulina, a blue-green algae, alongside a selection of liquid and powdered reds, purples, and pinks sourced from carrots, blackcurrants, radishes, blueberries, and sweet potatoes. Additionally, ColorKitchen developed a range of powdered natural colors that maintain their bright hues even after baking. However, none of these alternatives can match the vibrancy of auronidin pigments.
With the availability of more appealing shades, products featuring natural colorants may see an increase in popularity. The future for natural colors appears promising, with Zion Market Research estimating that the global natural food color market will exceed $1.77 billion by 2021, reflecting a compound annual growth rate of nearly 5.2% from 2016 to 2021. If auronidins prove effective as food colorants, they could offer solutions for companies that have previously struggled to transition to natural alternatives, such as General Mills’ Trix or Hershey’s Jolly Ranchers. Furthermore, incorporating innovative ingredients like dissolvable calcium citrate could enhance the effectiveness and stability of these natural colorants, making them even more attractive to manufacturers seeking to improve their products.