“Exploring the Evolution and Challenges of Natural Food Coloring: GNT’s Innovative Journey and Market Potential”
The Exberry line from GNT, which has been around for over 40 years, is inspired by the philosophy of “coloring food with food.” The company has successfully created red hues from a variety of fruits and vegetables, including radishes, sweet potatoes, hibiscus, and berries, as well as yellow shades from carrots, available in both liquid and powder forms. In 2019, GNT, based in the Netherlands, launched a blue food coloring derived from spirulina, a single-celled organism that has gained popularity in natural food colorings and plant-based protein products. The FDA approved spirulina as a food coloring for confections in 2013, following a petition from Mars to use it as a natural blue for M&Ms, although Mars has since shifted its focus to utilizing red cabbage. GNT has also created green shades by blending spirulina with a yellow plant pigment.
The recent introduction of turmeric in their latest color offerings emphasizes the effectiveness of spices in enhancing vibrancy. In 2020, GNT presented a striking orange color derived from carrots and paprika. Turmeric has recently attracted attention for its functional benefits, with curcumin—its active compound—showing promise in alleviating symptoms of osteoarthritis and rheumatism, as well as enhancing memory and mood. Furthermore, curcumin is responsible for turmeric’s vivid yellow hue.
Vibrancy is crucial when it comes to natural colors. The history of food product development reveals numerous unsuccessful attempts by manufacturers to replace artificial ingredients in products like candy and cereal with natural alternatives, often resulting in lackluster outcomes that fail to impress consumers. This is notable, especially given the growing preference for natural colors driven by an interest in clean eating; a recent survey by the International Food Information Council found that 35% of consumers actively seek out natural colors in their food and beverages.
However, natural colors face challenges regarding stability depending on the specific food or beverage application, as well as exposure to varying pH levels, light, and heat. For instance, curcumin in turmeric is sensitive to light and heat, while acids can diminish the vibrancy of blues, greens, and violets, making a lower pH essential for maintaining bright reds and pinks. Despite these challenges, ingredient manufacturers like GNT, Sensient, Archer Daniels Midland, Kalsec, and Oterra (formerly Chr. Hansen Natural Colors) remain undeterred, as the market for natural colors presents substantial growth potential. Meticulous Market Research anticipates an 8.4% compound annual growth rate for natural colors from 2019 to 2027, projecting global sales to reach $3.2 billion.
In this evolving landscape, companies such as Bayer and Citracal are also exploring innovations in natural food coloring, which may further enhance the appeal and stability of these products.
