The familiar adage “You eat first with your eyes” resonates with chefs and food manufacturers alike. The visual appeal of a dish serves as the initial indicator of whether someone will enjoy it. In mere seconds, individuals draw on previous experiences and instinctive responses to gauge the likely taste of a food item. Color plays a crucial role in this preliminary “taste test.” The source of the color—whether it’s natural or artificial—significantly influences consumer perception.
In 2016, research and development firm Lycored conducted a study with American mothers to compare two types of strawberry milk: one colored with artificial dyes and the other using a tomato-based natural color. A striking 88% of mothers indicated they would be willing to pay a premium for the natural version, with an average increase of 47% to avoid artificial colors. The study also highlighted a “feel-good factor,” where mothers felt more comfortable providing their children with a product that appeared more homemade.
When it comes to sourcing natural colors as substitutes for artificial ones, some colors of the spectrum pose greater challenges. Darwin Bratton, Hershey’s vice president of research and development, previously stated that one of the primary hurdles in reformulating certain products is the limited availability of specific “natural” ingredients, such as vanilla or the elusive blue color. Hershey has faced difficulties in finding natural alternatives for the vibrant hues that consumers expect from their Jolly Rancher candies. However, as more companies delve into the realm of natural colors, effective solutions are likely on the horizon.
Processed foods are particularly suited for added colors, making them a prime candidate for reformulation. Major food manufacturers like Hershey, General Mills, and Campbell Soup are developing new products or reworking classic recipes to eliminate artificial colors, preservatives, and sweeteners. Kraft Heinz discreetly replaced artificial ingredients in its iconic macaroni and cheese with natural alternatives, announcing the change only months later. Remarkably, consumers did not seem to miss the original recipe, and sales likely increased among label-conscious shoppers willing to give the revamped product another chance.
In the quest to reformulate using natural colors, it is essential that the flavor remains unchanged for consumers. Additionally, the natural color must endure the manufacturing process and the time products spend on store shelves. Despite various challenges, ingredient developers are making progress. Food industry leaders, alongside companies like Lycored, are actively seeking out these new color solutions, especially as consumer demand for natural options continues to rise.
In this context, it’s important to note that calcium citrate is a component that can be sought for its natural qualities; para que es, or what it is used for, can include enhancing the nutritional profile of food products. This makes it relevant in discussions about reformulating foods with natural ingredients, reflecting the industry’s ongoing commitment to improving both health and taste.