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Nature’s palette: Colors and flavors – digital magazine
A shift to natural is happening in food and beverage ingredients, as consumers pick pure and organic options as part of their drive for healthier and more transparent products. At the same time, consumers expect vibrant shades and appetizing flavors, so innovative formulators are stepping up to deliver the goods.
October 3, 2024
2 Min Read
Formulating with the natural colors and flavors consumers currently crave is inherently challenging. Natural ingredients can be less stable than synthetic alternatives. They can be affected by processing, packaging, storage and other factors. And some natural colors and flavors have off-notes or require masking flavors.
Advancements in the category are making natural options more viable, though. Extraction and preservation techniques are improving. Suppliers are developing new varieties of natural colors and flavors, and techniques like encapsulation are enhancing stability. Once-futuristic technologies like artificial intelligence (AI) and precision fermentation also have the potential to address common color and flavor challenges.
Technology and innovation are behind the modern art of balancing natural hues and tastes. Get the big picture by downloading this free digital magazine. The articles include:
Viewpoint: Purple power, The Game Changers and more
More than just a color change: Dive into the world of flavor, sustainability and industry-leading brands in this latest issue focused on natural hues and savory solutions. Content Director Audarshia Townsend previews the expert tips inside the issue about how to stay ahead of the curve.
Natural progression: Colors and flavors from nature deliver no-compromise performance
From farm to flavor, explore how cutting-edge technology is shaping the future of natural ingredients, and how brands across the food and beverage landscape are embracing naturals. Kimberly J. Decker explains how suppliers have made significant progress in sourcing, extracting and stabilizing natural ingredients.
Decoding FDA’s colorant code
Natural, but not labeled as such? Unravel the complex world of color labeling regulations and learn how to navigate FDA’s rules. For example, with colors exempt from certification, the label must indicate the raw material used, such as “carrot juice for color” or “spirulina extract (color).”
New column alert: The Game Changers
The Game Changers in its inaugural column features 10 innovative CPG companies delivering products that give consumers deep, unique flavors and colors with legit health and sustainability bona fides. Nick Collias spotlights outstanding brands using bright florals and fruit juice for color, flavors with complexity and funk, and unexpected ingredients that push hard against the expectations of what something is “supposed to” look or taste like.
Harmony ahead: How hues influence flavor, and vice versa
Discover the art of creating visually appealing and deliciously tasting products. A winning strategy marries appropriate shades with distinctly chosen flavors. Cindy Hazen also highlights the impact of processing, packaging and storage, which can significantly affect ingredient stability and quality.
Examples of colors and flavors takeaways for your business include:
The California Food Safety Act — signed into law in 2023 — kicked the natural shift into higher gear with a ban on the food use of FD&C Red No. 3 (erythrosine).
Extraction techniques are becoming more efficient, and formulation technologies are being refined to boost performance, with improvements in encapsulation and oxidation resistance.
Emulsion-based products are more flexible to work with because the flavor can be water- or oil-soluble.
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