Whether it be food, clothing, cars, or a variety of other products, consumers have always been drawn to color. Color can communicate the type of a product, the quality, or the ripeness of a fruit or vegetable. It can also simply be an expression of an individual’s personal tastes and preferences. How different products are made with different colors, however, is a question that has become much more important in recent years. Just as consumers are more interested in natural products in general these days, they are also interested in natural coloring agents.
What to Know About Food Coloring
Substances used to introduce color to food and other products have been in use for thousands of years. For much of that time, natural substances were the only options available; in the modern era, synthetic substances have taken over as the most common way to make something a different color. In fact, synthetic dyes really revolutionized the food industry by making it cheaper and easier to make a product look as intended. The sources of such dyes are diverse, from petrochemicals to heavy metals.
In light of legitimate concerns about the short and long-term effects of such substances, many consumers have grown wary of synthetic dye. In the last few decades, there has thus been growing demand for natural and clean-label food products, including the chemicals used to create different colors and combinations. But even apart from changing consumer demands, regulatory agencies have also imposed restrictions or labeling requirements on some kinds of synthetic food dyes. The net effect of these changes is that more and more natural food dyes are making their way into a huge range of products.
Benefits of Natural Food Coloring
While there is still much research being done on the potential health effects of synthetic food dyes, there are some potential benefits of using natural products instead:
- Fewer adverse reactions: There is some evidence that synthetic food dyes are associated with adverse reactions in sensitive individuals who have allergies; there have also been studies that show a connection between synthetic food dyes and hyperactivity in some children. Natural dyes, by contrast, are considered safer and less likely to cause problems.
- Nutritional value: Most synthetic dyes are made from chemicals that are problematic at worst and neutral at best; even if they don’t cause an adverse reaction, they won’t provide any nutritional benefit. Not only are natural dyes typically derived from nutritionally rich parts of plants (skins, seeds, etc.), but they also often contain valuable nutrients and compounds like antioxidants that are known to have significant health benefits. Examples include plants like beets and turmeric that provide bold, vibrant colors while also containing important phytochemicals.
- Sustainable: Because natural food coloring is derived from renewable plant sources, these dyes are more environmentally sustainable by default when compared to their synthetic counterparts. Using natural coloring supports sustainable agricultural practices and reduces reliance on fossil fuels, aligning with consumer preferences for eco-friendly and ethically sourced products.
- Marketing appeal: With the growing demand for healthier food products that are considered “clean” label, natural food coloring offers an attractive option for food manufacturers looking to meet consumer preferences for transparency and authenticity. Using natural colors allows brands to create products with simpler ingredient lists and labels that resonate with health-conscious consumers.
Fruits and Veggies that Can Be Used for Food Coloring
Coloring agents derived from natural sources can vary in terms of which parts of the plant the dye comes from. Some plant extracts, for instance, are made by drying and grinding roots or stems into a powder. Below are some examples of common fruits and vegetables that can provide healthy and colorful dyes:
- Beetroot: This dye makes a deep, red color that can be used for fruit juices, confections, and ice cream. At Silva, our beets are 100% from the root bulb.
- Pumpkin: Pumpkins, carrots, sweet potatoes, and other similarly-colored plants contain a pigment called beta-carotene; in addition providing a bold orange color, beta-carotene is converted in the body to vitamin A, one of the essential nutrients.
- Turmeric: Known for its bright yellow color, turmeric is a spice derived from the subterranean stems (rhizomes) of the Curcuma longa plant. It can be used as a spice or coloring agent in seasoning blends, sauces, snacks, and beverages.
- Spirulina: Spirulina is a type of algae that provides a blue-green color and is typically used in confections, beverages, breakfast cereals, and baked goods.
- Spinach: The chlorophyll in spinach makes it a common choice for adding green color to smoothies, pasta, or even baked goods.
- Paprika: Paprika is similar to turmeric in the sense that it has a naturally bright color and can be used as a spice or coloring agent. The rich red color is derived from ground red chili peppers and is useful in seasoning blends, sauces, snacks, meat products, and salad dressings.
- Grapes: The natural purple color in grapes comes from compounds called anthocyanins, though they can also make foods look blue, red, or black. These compounds can be found in the skin of the grapes, and the dye can be used in fruit preserves, snacks, confections, and beverages.
Contact Silva For More Information
The truth is that natural sources can be used to create almost any color in the rainbow. And while synthetic dyes may have some value, naturally derived dyes are generally safer and provide other benefits for health and wellbeing. If you’d like to learn more about the wide range of color possibilities derived from fruits and vegetables, please contact Silva today. Our knowledgeable and dedicated team is eager to help you develop a new recipe or tweak a familiar one that can deliver a great product for your customers.