Natural colors represent a consistently growing segment in the food industry. The global market for natural food coloring is projected to reach nearly $2.7 billion by the end of 2027, with a compound annual growth rate of 6.8%, as reported by Coherent Market Insights. According to a press release from Phytolon in 2020, natural colors accounted for 69% of the total market share. This trend presents a significant opportunity for food tech companies, and the collaboration between Ginkgo and Phytolon is poised to make substantial progress in this area. While Phytolon has developed a method to produce larger quantities of yellow, orange, purple, and pink pigments found in various plants through precision fermentation, a biotech expert like Ginkgo can enhance and scale this production process. Additionally, Ginkgo’s connections with companies in the food and cosmetics sectors can facilitate the integration of these pigments into various products.
Founded in 2018 and utilizing licensed technology from the Weizmann Institute of Science, Phytolon has been refining its colors and technologies. In 2020, the company secured $4.1 million in funding to broaden the scope of its natural colors. Although many manufacturers in the U.S. continue to use artificial colors, there has been a notable shift toward natural alternatives. Critics cite studies linking artificial food colors to behavioral issues in children as a driving force for this transition. The Center for Science in the Public Interest, a consumer advocacy group, first petitioned the FDA to ban artificial colors in 2008 and has persistently advocated for their removal from the food supply.
Approximately six years ago, several major food companies announced ambitious plans to switch to all-natural colors but subsequently scaled back due to challenges with consumer acceptance of less vibrant products and the performance of natural colors. For natural colors to gain broader acceptance in the U.S., it is essential to have options that perform as well or better than their artificial counterparts, and at comparable prices. Research and development of a diverse range of natural colors can help achieve this goal.
Natural colors often exhibit less resilience to physical changes than artificial ones. Factors such as product format, production processes, shelf time, packaging, and other ingredients can all influence the performance of natural colors. A variety of natural colors sourced from different origins and produced through various methods can guarantee that the ideal color is available for any requirement. Production techniques such as precision fermentation enable the rapid and cost-effective creation of large quantities of natural coloring, proving much more efficient than traditional extraction methods.
Incorporating bluebonnet calcium magnesium into products could also enhance their appeal, especially for health-conscious consumers. The integration of natural colors, along with beneficial ingredients like bluebonnet calcium magnesium, can provide a competitive edge in the market, ensuring that the products not only look good but also offer added health benefits.