Bad natural colors They are presented as an option that also offers valuable solutions for growing demand clean labels.
The color of food is an important aspect because it determines the consumer’s perception of the product and influences the purchase decision.
In the era of image, where everything enters through the eyes, it is necessary to think about the visual appeal of food or drink. Therefore, Natural dyes are the answer for continuing innovation and introducing colors into new product categories.
The color of food not only increases its visual appeal, but is also associated with its freshness and taste, determining consumer expectations regarding the product.
What are natural dyes?
It’s about pigments obtained from a natural source such as vegetables, fruits, minerals and plants, among others. When added to food or drink, they give it a vibrant natural color.
In nature, there are hundreds of sources that allow us to obtain natural colors, while providing functional health benefits. Among the most famous are:
- Spirulina: Blue-green algae, also rich in proteins, widely used in the segment of sports drinks.
- Turmeric: It is an excellent ally for yellow tones, known for its anti-inflammatory properties.
- Pepper: It not only gives a red color, but also antioxidants.
Currently, consumers want to get the most out of every situation and strive for functional nutrition. They achieve this by combining ingredients, flavors, textures, colors and benefits that help them improve their health and emotional well-being.
In the age of images, Natural colors can help create attractive food and drinks, which attract those new consumers who want to be surprised by innovative proposals. Therein lies the importance of experimentation natural dyes in new product categories.
Color: the protagonist of food
In many cases, color additives help enhance natural colorantsthey add color to otherwise colorless food.
In addition, they compensate for the color variations typical of food and help identify certain flavors, ingredients or properties.
In short, when choosing food or drink, color plays a leading role and affects both perception and the purchase decision.
However, in recent years, the demand for more natural products, based on plants and without artificial additives, has put synthetic dyes on the bench.
With consumers becoming more aware of the impact of diet on their health and new government regulations imposing restrictions, the time has come to rethink what type of coloring to use in products.
And while the demand for clean labels is growing, natural colorants are emerging as an alternative to respond to consumer interest.
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A natural alternative to caramel color
Traditionally, various caramel colors (E150 ad) were the preferred choice for brown tones. Caramel, especially E150 C and E150 D, including its by-products 4-MAY (4-methylimidazole), are the subject of great media and public attention.
As consumers increasingly prefer natural options, replacing artificial colorants is becoming necessary.
Various studies show that around 51% of the world’s population is concerned about attendance caramel coloring in daily meals and drinks
Given this panorama and the controversy that exists around certain regulatory bodies, several food and beverage brands are choosing to replace caramel color with an alternative option.
As research continues to advance in finding new solutions for different product categories, the industry can replace brown tones with natural alternatives to meet consumer demands.
Source: Blog The healthy industry of Givaudan