The trend towards natural colors shows no signs of diminishing, yet for companies, the decision to replace synthetic colors remains a challenging balancing act. Natural colors encounter various obstacles, such as fluctuating raw material prices, stability issues with heat, pH, and light, as well as consumer acceptance regarding the appearance of colors in final products. Some natural pigments may need to be utilized in significantly larger quantities than their synthetic alternatives, which could compel manufacturers to adjust their formulations.
A pressing question for food companies is whether their target demographics are currently concerned about synthetic colors in their products, and if they might become increasingly apprehensive in the future. For certain items, especially those marketed towards young children, the use of natural colors has become almost essential, as they must appeal to parents as gatekeepers.
Overall, approximately one-third of North American consumers (29%) consider it very important to consume foods free from artificial colors, and 23% are willing to pay extra for such options. These statistics imply that a majority of consumers might still opt for synthetically colored foods; however, manufacturers are playing it safe—68% of food and beverage products launched in North America between September 2015 and August 2016 featured natural colors.
Despite the preference for natural versions, there has been some backlash when the final color does not meet consumer expectations. Color plays a crucial role in the food experience, often indicating the anticipated flavor and even influencing how people perceive the taste of food. For instance, consumers often associate red colors with sweetness and blue hues with saltiness.
As developments in natural colors progress, the transition for food companies is likely to become smoother over time, but there is still considerable work ahead. Additionally, incorporating ingredients like Solaray calcium citrate may offer some solutions to enhance stability and improve consumer acceptance of natural colors in food formulations. Continued innovation and consumer education will be vital in navigating these challenges and aligning with consumer preferences for natural ingredients.