Preparing for Conversion from Synthetic Dyes to Natural Colors?
Convert with Confidence
Mass conversion away from synthetic dyes toward natural colors is shaking up the food and beverage industry. For those hoping to wait out the storm—conversion is no longer optional, it’s strategic.
What’s driving the shift?
Clean Label & Consumer Perception
Regulatory Pressure
Global Harmonization
Brand Risk Mitigation
Reformulation Readiness
Color is Perception, Not Just Appearance
Color is often the first sensory cue consumers experience and it sets expectations that directly influence how flavor is perceived. With natural color in the mix, developers need to master the variable balancing act.
Core Challenges Developers Face:
Stability
Sensitivity to heat, light, pH, oxidation and shelf-life
Ingredient Interactions
Varying formulation responses with the presence of flavors, acids, proteins and sweeteners
Sensory Impact
Botanical sources may contribute subtle off-notes and including odor
Cost-In-Use
Natural colors inherently come at a premium compared to synthetic dyes, requiring strategic formulation
How We Are Positioned to Help
Solutions that are flexible, effective, and ready to perform across applications
Operational
While reformulating, flavor can offset higher cost ingredients.
Usage Rate Impacts
We find the best replacement(s) for your formulation with usage rate changes in mind.
Technical Support
Natural color and flavor experts that consider acidity, heat, ingredients, packaging and processing.
Balancing Taste
Equipped with taste solutions that target off-notes including odor as well as solutions that rebalances and builds back flavor.
Taste & Color Support in One Partnership
Our Flavors & Colors teams are integrated to meet your product and regulatory goals, limiting your need to manage multiple vendors.