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As the demand for natural colors continues to grow globally, Hørsholm, Denmark-based Chr. Hansen expanded and completely renovated its research and development (R&D) facilities for its Natural Colors Division in Montpellier, France.
Chr. Hansen, Hørsholm, Denmark, and the EQT IX fund, Stockholm, said that that EQT has agreed to acquire the Natural Colors Division, a subsidiary of Chr. Hansen.
Brands could win over digital-savvy consumers by being more inventive in how they use colors to differentiate their products, creating aesthetically exciting and “like-worthy” food experiences.
Color, one of the most important sensory aspects of food, provides visual cues about quality and taste. It’s a product feature that brands can leverage to increase consumer appeal, win over new customers and inspire repeat purchase.
"It isn't easy being green," Kermit the Frog famously said. And from a dairy product perspective, it's not easy being any color that fails to resonate with today's consumers.
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?