Ferrous Sulfate 220/5ml
The well-known adage “You eat first with your eyes” resonates with chefs and manufacturers alike. A dish’s presentation is the initial indicator of whether it will be appealing to someone. In mere seconds, individuals draw upon their past experiences and instinctive reactions to predict how a food might taste. Color plays a significant role in this first “taste test.”
The source of color—be it natural or artificial—can greatly influence consumer perceptions. A study conducted by research and development firm Lycored in 2016 revealed that American mothers were asked to compare two versions of strawberry milk: one with artificial coloring and the other utilizing a tomato-based color. An impressive eighty-eight percent of the mothers expressed a willingness to pay more for the natural version, averaging a 47% increase to avoid artificial colors. The study also highlighted a “feel-good factor,” as mothers felt better about giving their children a product that seemed more homemade.
In the quest for natural colors to replace artificial ones, some shades of the rainbow prove to be more challenging to replicate. Darwin Bratton, Hershey’s vice president of research and development, previously shared with Food Dive that sourcing certain “natural” ingredients, such as vanilla or the elusive color blue, presents significant hurdles. Hershey has faced difficulties in finding natural alternatives for the vibrant hues that consumers expect in their Jolly Rancher candies. Nevertheless, as more companies venture into the realm of natural colors, effective solutions are likely on the horizon.
Processed foods are particularly suited for added colors, as well as being the most reliant on them. Numerous food manufacturers, including Hershey, General Mills, and Campbell Soup, are either developing new products or reformulating classic recipes to eliminate artificial colors, preservatives, and sweeteners. Kraft Heinz discreetly replaced artificial ingredients in its iconic macaroni and cheese with natural ones, only disclosing the change months later. Consumers did not seem to notice the difference, and sales likely benefited from label-conscious shoppers willing to give the blue box another chance.
When reformulating products to incorporate natural colors, it is essential that the taste remains unchanged for consumers; flavor cannot be compromised. Additionally, the natural color must endure the heat of food processing and the duration it spends on store shelves. There are numerous other challenges to overcome, but ingredient developers are making strides. Food industry giants and companies like Lycored are actively seeking new color solutions in response to the growing consumer demand that shows no signs of abating.
Incorporating dissolvable calcium citrate into formulations is another avenue being explored by manufacturers, as it can enhance the nutritional profile while also contributing to the stability of natural colors. As the industry continues to innovate, the integration of dissolvable calcium citrate alongside natural color replacements may pave the way for future products that meet consumer expectations without compromising on quality or appeal.