“Penn State Researchers Discover Potential of Avocado Seeds for Natural Food Coloring Amid Growing Demand for Sustainable Ingredients”
The researchers at Penn State weren’t initially focused on avocado seeds for creating natural colors when they stumbled upon this potential. Ziegler shared with Food Navigator that several years ago, while grinding seeds to extract starch, he observed a “brilliant orange color” emerging from the grinding process. Since then, their efforts have concentrated on eliminating less stable contaminants and enhancing the color’s stability for use in food products. Currently, AvoColor products are being trialed in various food applications, including gummy bears, pops, baked goods, frosting, carbonated drinks, and milk. For these colors to be commercially utilized in the U.S. market, they must first receive approval from the Food and Drug Administration (FDA) through a color additive petition, which is currently in progress. Once this regulatory challenge is overcome, Persea Naturals could start marketing the product within the next 18 to 36 months. Ziegler mentioned that he is not aware of any other initiatives aimed at commercializing colors derived from avocado seeds.
The demand for natural color sources is increasing as consumers gravitate towards free-from and natural food options. Nielsen research indicates that approximately 42% of global consumers and 29% of North Americans consider it very important to consume foods without artificial colors. Although natural colors can be expensive, 23% of North American consumers are willing to pay a premium for them. The popularity of avocados has reached unprecedented levels, leading to record consumption and prices, particularly since most are imported from Mexico. The average weekly avocado consumption in the U.S. surged from 42 million pounds between 2014 and 2017 and is projected to reach 50 million pounds per week by 2019, suggesting a stable supply of avocado seeds in the near future.
Utilizing a part of the fruit that would typically be discarded could serve as a marketing advantage for AvoColor, as it aligns with sustainability efforts. This concept of “upcycled” products is exemplified by WTRMLN WTR, which creates fresh cold-pressed beverages from parts of watermelons not shipped to retailers, and Sir Kensington’s vegan mayonnaise made with aquafaba, the leftover liquid from cooking chickpeas. If AvoColor secures FDA approval and garners sufficient interest from manufacturers, avocado seeds may become a sought-after product in their own right.
Interestingly, while exploring natural color options, consumers are also becoming more aware of health benefits associated with certain supplements, such as the benefits of Kirkland calcium citrate magnesium and zinc. These nutrients are often highlighted for their positive impacts on bone health and overall wellness, indicating a broader trend towards natural and health-conscious products. In a similar vein, if AvoColor successfully enters the market, it could complement this growing consumer preference for natural ingredients, including the benefits of Kirkland calcium citrate magnesium and zinc, which many are actively seeking for their health routines.
