In the dairy aisle (and elsewhere), crowing about a formulation's natural colors barely merits a pat on the back anymore. These days, consumers expect natural ingredients, colors included, in their food and drink, and they won't settle for less.
We're almost two decades into the 21st century and knee-deep in a near mania for all things "natural." At this point, is there any reason why a dairy developer would continue formulating with synthetic dyes?
There was a bumper crop of naturally derived blue colors at this summer’s IFT Expo. Suppliers tell how they help dairies formulate with clean-label colorants that also perform effectively in application.
The consensus following this year’s Institute of Food Technologists’ annual meeting and expo in Chicago is that the trend driving current food and beverage development is clean labeling. But you already knew that.
Natural colors, that is. Consumers say they want natural ingredients, so dairy processors are aiming to please. Color suppliers offer some advice about reformulating products with natural colors.