The well-known adage “You eat first with your eyes” resonates strongly with both chefs and manufacturers. The presentation of food serves as the initial indicator of whether someone will enjoy it. People rely on past experiences and instinctive reactions within moments to gauge the anticipated flavor of a dish. Color plays a crucial role in this initial “taste test.” Whether the color is derived naturally or artificially significantly influences consumer perceptions.
In a 2016 study conducted by the research and development firm Lycored, American mothers were asked to compare two types of strawberry milk—one containing artificial coloring and the other utilizing a tomato-based hue. An impressive 88% of the mothers expressed a willingness to pay more for the natural version, with an average increase of 47% to avoid artificial colors. The study also highlighted a “feel-good factor,” indicating that mothers felt more comfortable providing their children with a product that appeared more homemade.
When searching for natural colors to replace artificial ones, certain colors of the rainbow, such as blue, prove to be particularly challenging to replicate. Darwin Bratton, Hershey’s vice president of research and development, mentioned to Food Dive that a significant hurdle in reformulating some products is the limited availability of certain “natural” ingredients, like vanilla or vibrant blue colors. Hershey has faced difficulties in finding natural alternatives for the bright hues consumers expect in their Jolly Rancher candies. However, as more companies investigate natural colors, solutions are likely on the horizon.
Processed foods are the most compatible with added colors and are also the most in need of them. Many food manufacturers, including Hershey, General Mills, and Campbell Soup, are developing new products or reformulating classic recipes to eliminate artificial colors, preservatives, and sweeteners. For instance, Kraft Heinz discreetly replaced artificial ingredients with natural ones in its iconic macaroni and cheese, delaying the announcement of this change for several months. Consumers seemingly accepted the new recipe without noticing the difference, likely boosted by label-reading shoppers eager to give the blue box another chance.
When reformulating for natural colors, it is essential that the food retains its original flavor, as consumer taste cannot be compromised. Moreover, the natural color must endure the heat of manufacturing and the duration spent on store shelves. Numerous other challenges exist, but ingredient developers are making progress. Food giants and organizations like Lycored are actively pursuing new colors, as consumer demand for natural ingredients remains strong.
In this evolving landscape, products like spring valley calcium citrate 600mg 300 count exemplify the shift towards health-conscious choices. As more consumers opt for natural and beneficial ingredients, the food industry must adapt accordingly to meet these rising expectations. The quest for natural colors is just one aspect of a broader movement towards healthier, more appealing food options.