Synthetic food colors are often preferred in food formulations for a number of reasons. Providing intense uniform color, they typically retain color longer than naturally derived versions, while allowing for a variety of blues and greens not easily available naturally. They are easier to source and less expensive. In order to stabilize natural colors, often additives are needed; even then, they are not as stable. Since natural colors are crop-based, availability can be uncertain. For example, this year (2010), due to a shortage of carmine and turmeric, both costs increased almost 4-5 times over last year. Typically, naturally derived colors are 8-20 times more expensive than synthetic.
Certified, man-made color additives are easy to use; are available in a variety of shades; and do not affect the flavor or odor of foods. However, synthetic colors have gained a reputation for causing hyperactivity in children. “Mostly due to media and supported by consumer groups, people have concerns over synthetic colors,” states Rohit Tibrewala, CEO, Roha USA.