by History of Food Coloring
Food coloring has been used for thousands of years to enhance the appearance of foods. Early civilizations used natural substances like turmeric, saffron, beet juice and anthocyanins from berries to add vibrant hues to their culinary creations. However, it wasn’t until the 19th century that the first synthetic food dyes were developed.
Rise of Artificial Dyes
In the 1800s, the discovery of coal tar dyes revolutionized the textile industry and eventually led to the development of artificial Natural Food Colors. These man-made dyes offered vibrant, consistent shades at a lower cost compared to natural options. They soon became widely adopted by the processed food industry in the late 19th/early 20th century. By the 1950s, six major synthetic dyes—all derived from coal tar or petroleum—dominated the food coloring market.
Health Concerns about Synthetics
However, research began linking certain azo dyes to health issues like cancer and hyperactivity in children. In the 1970s, two dyes—Orange B and Red 40—were banned by the FDA after studies found them to be carcinogenic in animal subjects. Further restrictions were placed on other artificial dyes in the following decades. This opened the door for revitalized interest in Natural Food Colors food colorings made from plant and insect sources.
Natural vs. Artificial Properties
Natural food colors are derived from plants, fruits, vegetables, algae or insects through physical processing methods. They are classified as natural colorants or pigment based colors. Artificial dyes on the other hand are man-made in a laboratory through chemical processing techniques.
Some key differences between natural and artificial colors include:
– Composition: Natural colors are made up of pigment molecules like carotenoids, anthocyanins, chlorophylls. Synthetics contain complex chemical structures like azo compounds.
– Shelf Life: Synthetics have better stability during processing and long shelf life compared to more delicate natural pigments.
– Shades: Artificial dyes often produce very bright specific shades while natural hues may be softer and vary between batches.
– Regulatory Status: Natural colors are generally recognized as safe by the FDA while some synthetics like citrus red 2 have been banned or restricted.
– Perception: Many consumers prefer natural over artificial ingredients for perceived safety reasons.
Common Natural Food Color Sources
Here are some of the most common natural pigments used as food colorings:
– Turmeric (Curcuma longa): Responsible for the golden yellow hue in mustards and curries. It contains the polyphenol curcumin which provides antioxidant and anti-inflammatory properties.
– Beets (Beta vulgaris): High in betalains which impart vivid pinks and reds. Often used to color baked goods, yogurt or candy. Offers potential heart health benefits.
– Carotenoids: Organic pigments like beta-carotene, lycopene and lutein provide the bright yellow, orange and red shades in vegetables and fruits. They act as antioxidants.
– Anthocyanins: Water-soluble plant pigments found in berries, grapes, red cabbage etc. impart shades of pink, red or purple. May support cognitive function.
– Chlorophyll: The green pigment in plants. Used to color products like jelly, frozen foods and dehydrated potatoes. Provides no calories.
– Carmine/Cochineal (Dactylopius coccus): Obtained from crushed female cochineal insects. It produces vivid reds and has been safely used for centuries.
– Annatto (Bixa orellana): Extracted from annatto seeds, nuts or pulp. Yields colors ranging from yellow to orange-red. Often used to color cheese, butter or smoked fish.
Advantages of Natural Food Colors
Compared to synthetic alternatives, natural food colors have several advantages that are encouraging their more frequent use:
– More Acceptable Ingredients – Customers seek alternatives to artificial additives and prefer simple, natural formulations.
– Health Profile – Plant pigments offer antioxidant properties while azo dyes have raised safety concerns for some. Natural options provide marketing advantages.
– Promote Wellness – Companies use natural colors to appeal to consumers focused on wellness, organic and clean label trends in the market.
– Versatility – Advances are increasing the stability and variety of shades possible with natural sources like turmeric, anthocyanins and carotenoids.
– Sustainability – Natural colors have lower environmental impact than synthetics produced through chemical synthesis processes.
natural food colorings are returning as a safer, healthier alternative compared to some artificial dyes. As technology advances their application potential, more products will transition to showcase vibrant colors derived from nature’s organic pigments. Their versatility, marketing advantages and reduced risk profile make natural sources an excellent choice for the food industry going forward.
*Note:
1. Source: Coherent Market Insights, Public Source, Desk Research
2. We have leveraged AI tools to mine information and compile it.
About Author:
Ravina Pandya, Content Writer, has a strong foothold in the market research industry. She specializes in writing well-researched articles from different industries, including food and beverages, information and technology, healthcare, chemical and materials, etc. (https://www.linkedin.com/in/ravina-pandya-1a3984191)
