About 50%of the new drinks in the United States are currently using natural coloring circles.(1) The transition from synthetic coloring agents to nature cannot be denied. In the case of food and beverage brands, most of this transition has been led recently. Recently announced Red NO. BAN for 3, from December 2027, California’s measures to prohibit six Azo dyes at schools and regulations on synthetic dyes such as the EU’s 2008 Azo dye labeling requirements.
However, regulators are not turning their backs with synthetic colors, but they are also consumers. In fact, 27%of consumers are actively considering coloring agents, natural or artificial types when choosing new products.(2) Today, consumers are looking for clean labels, health boosts, delicious and fun multipurpose products. It is a big order to meet all these needs in one drink, and if you say that two -thirds of the consumer are affected by clean label attributes when making a decision worldwide.(3) You can’t ignore any piece of this puzzle.
Despite the natural transition, consumers still want a product that looks good as it tastes. Young population statistics, especially the Millennium and Z generation, are looking for a lively “Instagram value” drink. A typical example of this is McDonald’s 2023 ‘Grimace Shake’, vivid purple milk shakes and non -traditional colors for categories. However, the drink quickly reached a virus virus and was cited in the second quarter of the company that contributed to the overall sales growth of that year.(4) This is not surprising There are often bold colors It is the most popular among consumers such as vivid red, orange and yellow due to the nature of catching the eye.
Overcoming the ‘natural’ challenge
In the past, it was the first choice for synthetic additives to deliver products that lasted vivid and long due to the stability of the formulation. Natural colors are different.
Color stability may be difficult to manage throughout the food industry, but the unique conditions are different from the drink. Beverage in the bottle is often low in pH, high level of exposure to light and constant contact with oxygen. This environment can cause and worsen natural colors.
Good news? DSM-Firmenich is here to help here. We develop a solution to prevent this, including advanced encapsulation technology, so that natural colors can maintain liveliness throughout the life of the product, and can be lively in the challenging applications such as a clear and low -PH drink. Whether it is an energy drink, a shiny water or functional juice mixture, our color solutions help to keep the drink in packaging, transportation and supermarket shelves.
wIn addition, the best ingredients of nature are mixed with cutting -edge technology to create the next -generation beverage color. Our expertise in fermentation can produce high -quality stable pigments without relying on agricultural land or seasonal changes. This not only guarantees supply consistency throughout the year, but also greatly reduces environmental footprints.
For example, take β-carotene. Traditionally, we can produce it through fermentation, providing sustainable alternatives that can produce it through fermentation and deliver the same bright orange brilliance that consumers expect. It is also doubled as a functional ingredient that acts as a powerful source of vitamin A that supports skin health, immunity and vision. Similarly, the lycopene can be produced through fermentation, providing noticeable red shades and packaging antioxidants.
In DSM-Firmenich, it leads to a way to redefine a method of taking a color. By utilizing breakthrough fermentation technology and innovative extraction methods, we are helping the brand to unlock a new world of color derived from stable, sustainable and functional naturally derived color.
For more information about the natural color of the drink, please visit: Color solution.
resources:
(2) IPSOS, 2023 of DSM-FIRMENICH
