Colours are widely used in the food industry, however, in the recent past, preference for naturally derived colours has witnessed a surge. Concerned about the toxic impact of certain synthetic colours on health, consumers are increasingly seeking food products that use colours derived from plants and animals. Owing to this change in consumer behaviour, the food industry and colour suppliers have had to work towards incorporating natural colours in their offerings.
Artificial Colours are Slowly Being Phased Out
Artificial or synthetic colours are easy to manufacture. They have high resistance to the effects of heat and moisture. Their characteristics can be controlled by using innovative manufacturing technology. Owing to these properties, synthetic colours have long been used in the food industry. Although the demand for natural colouring has surpassed synthetic colouring, the latter still accounts for 45% market share (2014).
Not every single synthetic colour has been proven to have ill-effects on human health, however, it is the uncertainty over the nature of these colours that has caused consumers to shun synthetic products and opt for naturally-derived products.
Request Free Report Sample@ http://www.futuremarketinsights.com/reports/sample/rep-gb-35
The Southampton Six Colours
One of the most comprehensive studies on the effect of food dyes on children was carried out by England’s Southampton University in 2007. The study found that six synthetic colours were linked to hyperactivity in children. These colours included Alurra Red (also called Red 40) the other are Ponceau 4R (E124); Tartrazine (Yellow 5) (E102); Sunset Yellow FCF/Orange Yellow S (Yellow 6) (E110); Quinoline Yellow (E104); and Carmoisine (E102).
Although the findings of the study have raised consumer awareness in Europe, the US still lags in terms of setting up guidelines on the use of synthetic colours. The recent adoption of natural colours by the US food industry is on the back of changing consumer preference. Manufacturers can use “natural colouring” only when a native ingredient has been used in the product. Owing to the ambiguity over what constitutes natural, both manufacturers and consumers feel that setting up clearer guidelines is the need of the hour in the US.
Challenges in Adoption of Natural Food Colours
Although natural food colours have become highly sought-after, there are pragmatic challenges the food industry needs to address to cater to the burgeoning demand. First and foremost, naturally-derived colouring lacks the heat and moisture resistance offered by synthetic colouring. As a result of this, many food products that use natural colouring have lesser shelf lives.
Another key challenge in the widespread adoption of naturally derived colours is the lack of aesthetics. It is a human tendency to choose food products that are appealing to the eye. Food products containing natural colours lack the appeal, owing to which consumers are less likely to indulge in impulsive buying.
Send An Enquiry@ http://www.futuremarketinsights.com/askus/rep-gb-35
High cost remains a key challenge for colour suppliers as well as food processors. The raw materials used to manufacture synthetic colours are easily available and inexpensive. Furthermore, synthetic colours are produced on a mass scale, giving suppliers the option of offering competitive prices to the end-use industry.
In stark contrast, the raw materials needed for making natural food colours are seasonal and expensive, as a result of which, the cost is passed on to the end-user.
The high cost of products containing natural food products has not been proved to be a major deterrent to the demand, as the global natural food colours market is projected to expand at a compound annual growth rate (CAGR) of 6.8% till 2020. In terms of market value, the market is expected to increase from US$ 1,219.50 Mn to US$ 1,697.60 in the five-year period 2015-2020.