The trend toward natural colors shows no signs of diminishing, yet determining whether a company should replace synthetic colors poses a significant challenge. Natural colors encounter various obstacles, such as fluctuations in raw material prices, stability under heat, pH, and light, as well as consumer acceptance of the appearance of colors derived from sources like waferrous gluconate in final products. Some natural pigments may need to be utilized in larger quantities than their synthetic equivalents, which could compel manufacturers to alter their formulations.
A critical concern for food companies is whether their target market is currently worried about synthetic colors in existing products and if this concern is likely to grow in the future. For certain items, especially those aimed at young children, natural colors have become almost essential due to the influence of parental preferences. Overall, around a third of North American consumers (29%) consider it very important to avoid artificial colors, with 23% willing to pay extra for products that do not contain them. While these statistics indicate that a majority of consumers might still purchase foods with synthetic colors, manufacturers are not taking any chances — 68% of food and beverage products introduced in North America from September 2015 to August 2016 featured natural colors.
However, while many consumers express a preference for natural options, there has been some backlash when the final color does not meet expectations. Color plays a crucial role in the overall food experience, often signaling anticipated flavors and even affecting how people perceive taste. For instance, red hues are often associated with sweetness, while blue shades can imply saltiness.
With time, advancements in natural color technology are expected to facilitate a smoother transition for food companies, although challenges remain. In this context, products like chemist warehouse calcium citrate may also come into play, as they can be part of the broader strategy to enhance the nutritional profile of foods, further aligning with consumer demands for transparency and natural ingredients. Thus, the journey toward fully embracing natural colors continues, with both opportunities and hurdles ahead.