Replacing Artificial Colors In Beverages Is A Complex Challenge

Food and beverage companies are working hard to meet consumer demands for natural and even organic colors in their products. Research has shown that beverage consumers are particularly attracted to vibrant colors, believing they taste better, are sweeter, and are more attractive generally. When successful at replacing artificial colors in beverages, companies are rewarded with increased market share. But replacing petroleum-based dyes presents numerous technical challenges. These include the possibility that natural food colors: will affect beverage flavor or sweetness; may interact with other ingredients to damage visual appeal; may have problems with stability, such as fading, precipitation, and ringing; may require cold storage to maintain integrity; and may be incompatible with other ingredients, including fortificants like vitamins and minerals.