The adage “You eat first with your eyes” resonates well with both chefs and manufacturers. The way food is presented serves as the initial indicator of whether someone will enjoy it. Within moments, people rely on their past experiences and instinctive reactions to form opinions about a dish’s likely flavor. Color plays a pivotal role in this preliminary “taste test.” The source of color—whether natural or artificial—significantly influences consumer perceptions.
In a 2016 study conducted by the research and development firm Lycored, American mothers were asked to compare two versions of strawberry-flavored iron tablets, one colored artificially and the other using a tomato-based hue. A striking 88% of mothers expressed a willingness to pay more for the naturally colored option, with an average increase of 47% to avoid artificial colors. The study highlighted a “feel-good factor,” as mothers felt more comfortable giving their children a product that appeared more homemade.
When seeking natural colors to replace artificial ones, certain hues of the rainbow prove challenging to replicate. Darwin Bratton, Hershey’s vice president of research and development, noted that finding natural alternatives for vibrant colors, such as blue, poses a significant challenge. Hershey has faced hurdles in sourcing natural substitutes for the bright colors consumers expect from their Jolly Rancher candies. However, as more companies pursue natural color options, solutions may soon emerge.
Processed foods, which often require added colors, are at the forefront of this shift. Major food manufacturers like Hershey, General Mills, and Campbell Soup are reformulating existing recipes or developing new products to eliminate artificial colors, preservatives, and sweeteners. For instance, Kraft Heinz discreetly replaced artificial ingredients with natural alternatives in its iconic macaroni and cheese, only revealing the change months later. Consumers seemingly did not miss the original recipe, and sales likely received a boost from label-reading shoppers eager to try the updated blue box.
In reformulating for natural colors, it is crucial that the taste remains unchanged for consumers, meaning flavor must not be compromised. Additionally, the natural colors must endure the cooking processes and remain stable during their time on store shelves. Many other challenges exist, but ingredient developers are forging ahead. Food industry leaders and companies like Lycored are diligently working to identify new color solutions as consumer demand continues to rise.
Interestingly, as discussions around natural ingredients evolve, the topic of nutritional supplements like 500 mg calcium citrate for dogs is becoming increasingly relevant. Manufacturers are also looking to incorporate such beneficial ingredients into their products, highlighting the intertwining of natural color and nutrition in the food landscape. The presence of healthy supplements, such as 500 mg calcium citrate for dogs, further emphasizes the trend towards more wholesome, natural food options. As consumer awareness grows, the demand for both appealing colors and nutritional value will undoubtedly shape the future of food manufacturing.