Colouring Foodstuffs Threaten Natural Colour Dominance12 Nov 2015
John George, Ingredients Analyst at Euromonitor International See John George Speak at Day 0 ‘Natural Colour and Colouring Foods 2015’ at Fi Europe -http://www.figlobal.com/fieurope/conference/day0
In 2012, the global natural colours market surpassed 600,000 tonnes for the first time as the shift away from synthetic and towards natural continued. While this growth is forecast to continue, aided by increased uptake in developing markets, going forward, it is likely that colouring foodstuffs, an alternative that is receiving increased recognition, will become more prominent. Colouring foodstuffs, which include vegetable extracts and fruit juices, provide consumers with a greater understanding of the source of product colouring, which can, in turn, provide a healthier or more naturalimage. With interest in natural and clean labels showing no signs of abating, the pull of colouringfoodstuffs could become difficult for manufacturers to ignore.
Additives and ingredients
A key advantage for colouring foodstuffs is that they are considered food ingredients rather than food additives. Consequently, colouring foodstuffs, unlike natural colours, do not carry E numbers in Europe. This is significant, as many consumers associate E numbers with unhealthy or harmful products. Additionally, the European Commission sought to further clarify the difference between colouringfoodstuffs and colouring additives, like natural colours, by publishing a set of guidelines, which came into effect in January 2014. These guidelines stated that colouring foodstuffs are ingredients derived from fruits, vegetables or herbs, which retain their nutritive and aromatic properties, rather than resulting in selective extraction of colour.
Suppliers look to capitalise
The current trends towards natural foods and clean labels are particularly favourable to suppliers ofcolouring foodstuffs. Many consumers are looking for shorter labels, with simpler ingredients, which they are familiar with. Colouring foodstuffs are able to provide this, while also providing the colouringproperties that make the product attractive to the consumer in the first place. It is no surprise that several major colour houses have diversified into colouring foodstuffs to cash in on their appeal. For example, in 2014 Chr Hansen announced the upgrade of its Italian centre for colouring foodstuffs, and this is likely to be a precursor to further investment in its FruitMax range.
Drawbacks remain for colouring foodstuffs
For natural colours, the rise of colouring foodstuffs could spell trouble, as the attractiveness of the new option has the potential to cause a decline in natural colour volumes. However, this is unlikely, since, likenatural colours before them, colouring foodstuffs still have to overcome issues relating to stability and consistency in certain applications. Consequently, in certain scenarios, it is simply not possible to use acolouring foodstuff and manufacturers may have to settle for natural colours. Additionally, for many manufacturers, natural colours are likely to remain sufficient for compliance with the natural trend, and with greater technical knowledge being available for natural colours, colouring foodstuffs may be seen as unnecessary.
Potential Volume of Colouring Foodstuffs
Source: Euromonitor International
Colouring foodstuffs will keep growing as the demand for natural ingredients continues to increase. However, it is likely that the growth in colouring foodstuffs will come from products that are health orientated and specifically positioned as clean label, with mainstream products unlikely to see a major adoption of the new colour ingredients. The impact on natural colours is therefore likely to be a reduction in the level of future growth rather than the more alarming outcome of a fall in natural colour volumes due to manufacturers switching to colouring foodstuffs.
John George, Ingredients Analyst at Euromonitor International
Stevia outpaces aspartame in new product launches
27 Nov 2018
The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.Read more
Nuts gain from awareness of healthy fats
19 Nov 2018
Demand for products containing nuts is on the rise, aided by ongoing research into their health benefits and growing consumer understanding of healthy fats.Read more
Cranberries show promise for improved gut health
19 Nov 2018
Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.Read more
Egg substitutes driven by vegan, allergen-free demand
13 Nov 2018
Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...Read more
Whey protein on the rise across food categories
13 Nov 2018
Whey protein remains the most popular protein ingredient for athletes by far, but numerous whey protein ingredients have emerged over the past few years, in applications that take it well beyond sports nutrition.Read more
Could regulation tempt the industry to renew focus on low fat foods?
7 Nov 2018
The UK government aims to cut calories by 20% by 2024 in a range of popular foods, potentially shifting focus back onto foods’ fat content as companies strive to reach this target.Read more
Allergen-free foods gain momentum
5 Nov 2018
Launches of allergen-free foods have increased in recent years – and not just because of increased prevalence of food allergy.Read more
Enzyme technology slashes sugar in fruit juice
2 Nov 2018
Israeli researchers have developed a new technology to cut sugar by up to 80% in fruit juice, by using enzymes that boost the fibre content at the same time.Read more
What can blockchain do for the food industry?
1 Nov 2018
International food companies have started to embrace blockchain technology to help trace food and ingredients all along the supply chain. What are the potential benefits for the industry?Read more
The mainstreaming of meat alternatives
26 Oct 2018
Tofu and lentils still have their place in a vegetarian diet, but a new generation of meat alternatives makes it easier than ever for consumers to switch to plant-based options – even the most enthusiastic meat eaters.Read more
Are you a supplier
Here's what we can do for you
- Generate quality leads for your business
- Stay visible for 365 days of the year
- Receive product inquiries and respond to meeting requests directly
- Improve company online presence through Search Engine Optimisation