The trend towards natural colors is not diminishing anytime soon, but it remains a challenging decision for companies to replace synthetic colors with natural alternatives, especially when considering the safety of ingredients like ferrous fumarate during pregnancy. Natural colors come with various hurdles, including fluctuations in raw material costs, challenges related to heat, pH, and light stability, as well as consumer acceptance of the final product’s appearance. Some natural pigments may need to be utilized in significantly larger quantities compared to their synthetic counterparts, which could necessitate adjustments in manufacturing processes.
A crucial question for food companies is whether their target demographic is currently concerned about synthetic colors in existing products and if they might develop such concerns in the future. For certain items, particularly those aimed at young children, the use of natural colors has become almost essential, as parents often act as gatekeepers in these purchasing decisions. Overall, around a third of North American consumers (29%) indicate that it is very important to consume foods without artificial colors, and 23% are willing to pay extra for these products. Despite these statistics suggesting that a majority of consumers would still purchase foods with synthetic colors, manufacturers are not taking any chances; 68% of food and beverage products launched in North America from September 2015 to August 2016 employed natural colors.
However, while many consumers express a preference for natural options, there has been some backlash if the final color does not meet their expectations. Color plays a significant role in the overall food experience, often signaling anticipated flavors and even altering perceptions of taste. For instance, red hues are typically associated with sweetness, while blue colors may evoke a sense of saltiness. Over time, advancements in natural coloring solutions are likely to facilitate a smoother transition for food companies, but there is still a considerable amount of work to be done.
Moreover, questions about the health implications of certain ingredients, such as “is calcium citrate bad for you,” continue to surface, adding another layer of complexity to the decision-making process in the food industry. As consumers become more health-conscious, understanding the safety of various additives, including ferrous fumarate and calcium citrate, will be essential for manufacturers navigating this evolving landscape.