The switch to natural food colouring

THERE is no denying that colour is a major contributing factor for consumer preference. Food colour and flavour are closely associated. Every food is associated with a certain type of colour, and that colour represents a particular flavour.

As far back as the 1800s, natural food dyes were being used exclusively, but in some cases even those ingredients posed risks to humans. Bread was made whiter with the use of chalk. Candy colour was deepened using mercury-loaded vermillion and copper-rich blue vitriol. By the turn of the 20th century, scientists began formulating synthetic colours derived from coal tar, to replace the existing toxic natural ones. Today, coal tar and petrochemicals are the sources of the dyes in many of the foods and beverages that are part of our daily diets. Unfortunately, these synthetic alternatives have proven to have their own slew of problems. Of late, allergic reactions, intestinal tumours, ADHD and even cancer, have all been cited by medical researchers and consumer advocacy groups as by-products of a diet heavy in synthetic colours.

Edwin Bontenbal, Business Development, Food at Corbion Purac

And yet food colourings remain intrinsic in many products. In 2011, food colourings were estimated to be worth over $25 billion. The global consumption of food colourings, estimated at 49.6 kilotons in 2012, is expected to grow at a CAGR of 3.8% from 2013 to 2018.

Increasing consumption of processed and frozen foods, especially in Asia Pacific and Latin America, and new applications in baked foods, confectionery, beers and other alcoholic beverages, is expected to drive the colouring demand over the next five years. Although synthetic colours have traditionally dominated the market, growing consumer demand for natural ingredients such as lycopene, beta-carotene, lutein, and curcumin is expected to be the major market trend in the coming years.

Food colouring is used in practically all processed foods today, from jams and jellies to beverages and confectionery. As popular as it may be, however, it has always been riddled with controversy primarily with regards to health safety. The food industry has recently seen a shift to ‘natural’ colouring in hopes of countering the health concerns surrounding artificial food colouring.

“The natural switch is gaining more attention as a result of the recent spotlight on the negative side effects of synthetic colourings,” says Edwin Bontenbal, Business Development, Food at Corbion Purac, a leader in natural food preservation. “While suppliers have been able to offer more cost-effective natural colourings, manufacturers need to use them effectively to satisfy consumer demand,” he notes.

The US FDA recently voted against label changes for food products with artificial colours. On the other side of the continent, Europe has made a bold move towards protecting children from the harmful effects of artificial food colouring.  Since 2010, the EU has made it mandatory to carry a warning label for foods and drinks containing six artificial food colourings linked to hyperactivity in children. The colours are Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124) and Allura Red (E129). These colours are used around the world in products such as medicines, toothpaste, breakfast cereal, vitamins, candy, fruit drinks, lunch meats, and just about any food available.

Despite much debate, manufacturers are moving away from synthetic colours, as concern over artificial colours continues to swell. In 2011, about 92% of consumers surveyed across ten countries by market research firm, Nielsen, said they were concerned abAir Zoom Pegasus 35