Food color and visual appeal are all-important. Navigating the use of natural, organic and clean label colors can be tricky. Two presenters at Prepared Food’s R&D Applications Seminars help make working with colors crystal clear.
The food market is driven by consumer preferences, and the current top three are natural, organic and additive-free. However, after years of growth, new products with “natural” claims are declining, partially due to the fact that there is not an FDA definition for the term. With legal recourse from competitors and consumers, manufacturers are finding that the benefits do not outweigh the risks.
For “organic” claims, the opposite is true. After a few years of decline, “organic claims are now on the rise,” stated Elijah Church, manager–technical support, for ROHA USA in his Prepared Foods’ Seminar, “Foods that Color Food.” Organic claims are rising due to the well-defined USDA, criteria for use of the claim, in addition to the fact that many consumers believe organic means healthier foods and beverages.