Customers most of the time from a prompt age to imagine color represents taste profile, cleanness and o

verall quality of a product. Therefore, it’s important to think look and source of colorants to achieve the ideal understanding for your target customer.

Natural colors, or colors that are exempt from certification, come from natural sources like vegetables, minerals or even animals. Thirty-eight natural food colors are exempt from certification, such as grape color extract for purple, beet juice for red and turmeric for yellow, among others.

Furthermore, to imparting color, many of these ingredients have purposeful benefits to our system. Spirulina, one of the natural color sources for blue or green, has essential amino acids and is rich with calcium, niacin, potassium, magnesium, B vitamins and iron. Beta-carotene, an antioxidant found in many vegetables, is used to create a yellow-orange color in products like cookies, juices and many more.

Of course, the advantages of these ingredients are determined on the amount incorporated into the product, which is why some brands use them at higher levels to give color, taste and function. Ingredients like blue algae, beet, matcha and turmeric make beautiful beverages full of health benefits. One of the rising stars in beverage is turmeric because of its bold color and anti-inflammatory properties. Several brands have launched ready to drink (RTD) golden milk products, and a handful of third-wave coffee shops are serving lattes with turmeric for its inherent health benefits.

Previously clean label became common, most beverages were colored artificially using synthetic colors to maintain color intensity, so bright, bold colors are something customers have come to expect. Natural colors are more delicate to pH as well as vanishing due to heat during processing and light, so product designers must choose natural colors that will maintain intensity throughout processing and on the shelf.