Colorings

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Food and beverage makers are switching from artificial to natural colors in double time

For the small portion of products that currently contain FD&C colors, the company has invested significant resources, mobilizing a team to address the complex challenge.

As regulatory pressures mount and clean-label expectations rise, manufacturers in the US and beyond are seeking out effective alternatives to Red 3 and other FD&C dyes.

Food and beverage formulators looking to bring warm brown shades to applications—without turning to caramel coloring—can utilize Pure Brown Carrot. 

There is a finite amount of natural food color resources. Right now, there is not enough natural supply to completely replace the synthetic color in the market.

Team experts will be available to discuss how manufacturers can transition to natural colors and create a new generation of vivid, eye-catching food and beverage products, with clean and transparent labels

Following a recent wave of US state bans, legacy brands need substitutes for their existing dyes, which are made with petroleum and linked to health issues, to natural alternatives that produce the same bright blue color consumers crave.

Cake Modern is a reimagined art gallery where classic art styles such as Naturalism, Impressionism, Expressionism, Surrealism and Pop Art have been recreated with real cakes, donuts, cookies, tarts, pies, and panettone made from Oterra’s natural colors to inspire the industry.

Prepared Foods talks tariffs, food color bans, GLP-1 and more with Rob Dongoski, Kearney’s global lead for Agriculture and Food. 

Key measures include setting a national standard and timeline for transitioning to natural food colorings, revoking the use of Citrus Red No. 2 and Orange B in the coming months, and working with manufacturers to eliminate six widely used synthetic dyes.