The use of food colorants derived from natural sources has greatly increased. The local and global regulatory environments, along with common sense food safety and manufacturing practices, place limitations on what can be used and where. The industry’s decades-long use and acceptance of synthetic colorants have created performance and price expectations that influence the ease with which these naturally derived coloring materials can be adopted. The palette of materials available, how the cultural and regulatory landscapes have affected their adoption, and the advantages and complications that are obtained through the use of naturally derived food colorants was discussed.
Winston Boyd, Ph.D., Focus International speaking on “Clean Label Food Colorants” at the 2016 Clean Label Conference.