Originally published by Spendedge: Top Trends in the Natural Food Coloring Agents Market
Natural food colors are extracted from plants, fruits, vegetables, and other sources found in nature to enhance the visual appeal of foods and beverages without relying on artificial additives. These natural colorants are derived from various sources and offer a range of hues, such as:
– Carotenoids: Obtained from carrots and sweet potatoes, providing orange tones.
– Chlorophyll: Extracted from spinach and parsley, offering a green color.
– Anthocyanins: Found in berries, grapes, and red cabbage, contributing to red and blue hues.
– Turmeric: Known for its vibrant yellow pigment, extracted from the turmeric spice.
– Saffron: Providing an intense orange-yellow shade, sourced from saffron threads.
The visual and aromatic aspects of food often influence consumers' perceptions before they taste it, making vibrant colors particularly appealing, especially with unfamiliar dishes. However, some foods may lose their color or lack visual appeal due to ingredient combinations. To address this, the food industry uses colorants to achieve desired shades. While artificial colorants have been prevalent historically, concerns about food safety have led to a shift towards natural alternatives sourced from spices, fruits, vegetables, and other edible sources. A market intelligence report from SpendEdge highlights the significant demand for healthier food and beverage options containing natural ingredients, especially in developed nations like the US, France, Germany, Spain, Italy, Japan, and Canada.
Procurement of natural food colorants involves sourcing additives derived from natural sources to use in various food and beverage products. These additives come in various forms, including liquids, powders, pastes, and gels, and are also utilized in non-food applications like cosmetics, crafts, medications, and medical equipment.
Natural food colors are extracted from edible materials through physical or chemical processes to obtain pigments selectively. The increasing demand for natural food colorants is driven by the popularity of superfoods and consumer preference for transparent labeling. Key trends in the market include a growing preference for antioxidant-rich colorants, demand for brown colorants to enhance alternative grain products, localization of flavors, and compliance with revised nutritional labeling regulations in the US.
Market trends indicate a shift towards natural food colors driven by consumer demand for high-quality products and ethical sourcing practices. Asia-Pacific is experiencing rapid growth in this market, with leading manufacturers offering diverse application technologies, particularly in desserts and beverages. Ingredient companies in the region are actively developing colorants from popular spices like turmeric, red chilies, and hibiscus to meet consumer preferences.
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