The world of food colours goes beyond aesthetics, powerfully shaping consumer perceptions of quality and flavour with just a glance. These ingredients are so vital to the food and beverage industry, with manufacturers devoting a lot of energy to just getting the right shade of ice creams or yoghurt.
While artificial food colours synthesised in laboratories were the standard for years, natural food colours are now catching on and generating plenty of positive buzz as people are very particular about what goes inside their bodies. We’ve detailed their goodness and why there’s a shift towards them. Find out why you should choose them for your products today!
What are Natural Food Colours?
Natural food colours have been produced for over a century, with the idea of colouring food even older. However, recent innovations are pushing them to the forefront of food technology. Natural food colours get their shades from pigments like chlorophyll and curcumin found in plants and other edible sources. They can be obtained from fruits, vegetables, flowers, and even algae, giving foods various shades. These additives include annatto extract, beetroot powder, spirulina, β-carotene, and more commonly known options like paprika and saffron.
Natural food colours are considered safe and are mostly exempt from regulatory restrictions, with the FDA not subjecting them to batch certification requirements. With doubts over the safety of synthetic colours leading to consumers seeking other alternatives, natural food colours are gaining prominence and finding favour among more people.
Why the Shift Towards Natural Food Colours?
There are various reasons for the rise of natural food colours. As mentioned above, growing consumer awareness is a huge factor: People are seeking products free from artificial additives, whether flavours or colours. On the other side of the scale, manufacturers are utilising technology to create natural additives that adhere to stricter food regulations. Simply put, product development is expanding based on regulatory changes and the strength of consumer demand.
Key Advantages of Natural Food Colours
Natural food colours have several benefits over synthetic dyes. These include:
Health benefits
The primary advantage of natural food colours is their safety, being generally considered safer than artificial colours. Since they’re derived from natural sources rich in vitamins, minerals, antioxidants, and anti-inflammatory properties, they can provide added nutrient benefits. There is also the possibility that natural food colours are less likely to trigger allergies than synthetic dyes like sunset yellow FCF and Allura red, which have been linked to adverse reactions.
Sustainability and environmental impact
Natural food colours are environment-friendly compared to artificial colours. From their sourcing to production, the processes centre around renewable resources, limiting the generation of harmful by-products. And innovations are already overcoming the environmental concerns of agriculturally derived natural colourants themselves. Modern production methods like microbial fermentation can give rise to natural food colours while reducing water usage and the transportation of large raw materials. Fewer chemical processes and less energy consumption result in a lower carbon footprint.
Consumer appeal and market trends
The market showcases a consumer affinity for products associated with nature and pureness. There is a demand for food, among other things, that is sourced ethically, sustainably, and packed with natural properties. Premium pricing does not seem to be a barrier, as consumers are unwilling to take a chance on their health. The Psychological Impact of Food Colour plays a crucial role in this, as vibrant, natural hues evoke feelings of freshness and wholesomeness, which resonate with health-conscious individuals. Natural food colours could fall into this consumer perspective, making them more attractive to health-conscious individuals.
Types of Natural Food Colours Used in the Industry
Some types of natural food colours in use are listed below. Depending on the geography, certain natural food colours like beetroot are viewed as food ingredients or colouring foods (food ingredients used for colouring purposes) and comply with different regulations.
Annatto extract: Obtained from the annatto seed and provides a yellow/red/orange colour.
Beetroot powder: A dark-red powder obtained by dehydrating edible beetroots.
Caramel: A dark-brown additive used in baked goods and drinks, it is obtained by heating certain food-grade carbohydrates.
Grape skin extract: A purplish-red liquid obtained from grape pomace commonly used to colour carbonated drinks and beverage bases.
Paprika: This natural colour is acquired from the ground-dried pod of mild capsicum and lends food a red colour.
Safflower: Derived from the flowers of the American saffron plant, it gives food a reddish-brown or golden-yellow colour.
Turmeric: It is the ground rhizome of the turmeric plant used in various condiments, desserts, soups, cereals, and much more.
Applications of Natural Food Colours
Natural food colours are flexible enough to serve various food and beverage applications. In fact, Symega’s range of innovative natural food colours is not only versatile but great at making different foods appear delightful and captivating. Our natural colourants are sourced from the finest raw materials and stabilised and standardised to meet intense processing and packaging conditions. They offer depth and visual drama that ensure items like baked goods, beverages, confectionery, snacks, and more stand out for their looks and safety.
Diseases Linked to Artificial Food Colourants
While there isn’t a definite consensus on the safety of artificial food colours, and more conclusive research is needed, various studies indicate health risks associated with these products. They can range from links to hyperactivity in children (sunset yellow FCF, tartrazine, Allura red, and more) to genotoxicity and possible carcinogenicity due to contaminants. Brilliant blue FCF, Allura red, tartrazine, and sunset yellow FCF are also known to cause allergic reactions in sensitive individuals, leading to hives and asthma symptoms. At-risk individuals need to be constantly wary of the sports drinks they gulp and the cereals they have for breakfast. On the other hand, natural food colours are a safer alternative and can be consumed without worry.
A Better Choice
Natural food colours represent positive intent and a more health-oriented approach within the food industry. They are emblematic of the growing community around wellness—people are more aware of what’s in their sauces, snacks, and drinks and are demanding better choices. This shifting consumer preference means ingredient manufacturers are trying novel methods to create stable and effective natural colourants. From advanced formulations to enhanced techniques, we’re making progress in many ways as we harness the benefits of natural food colours. As the applications for these additives increase, we’ll see them used in more dishes and beverages, in both kitchens and ready-to-eat products. The dawn of vivid, visually appealing food that doesn’t compromise on safety is just over the horizon. And it could soon be the standard.
FAQs
Some common colours are green, red, yellow, red/pink, and red/blue. Natural pigments like anthocyanin, chlorophyll, and curcumin are responsible for these colouring properties.
Natural food colours are slightly pricier due to the costs involved in extracting them—but technologies and innovations could lead to easier and more inexpensive production methods.
While individual sensitivities and allergies can vary, natural food colours are generally safe for consumption by children and do not pose a risk of adverse health effects.
Colour does have a psychological effect on consumers in how they perceive the flavour of food. However, natural colours do not have any impact on taste.
