A form of colouring known as natural food colour is one that is derived from natural sources including fruits, vegetables, and other plant-based elements. Food products can be coloured with natural food colours instead of artificial or synthetic colouring agents because natural food colours are found in nature. Food manufacturers and customers who are looking for more natural and healthier alternatives to synthetic or artificial food colours are increasingly turning to natural food colours. Natural food colours can be found in a wider variety of foods.
According to a survey by Zion Market Research, the global market for natural food colour had a value of USD 2.3 billion in 2020 and is anticipated to increase reach USD 3.0 Billion at a compound annual growth rate (CAGR) of 3.1% from 2021 to 2028. This growth will take place over the course of the next decade. The expansion of the market is being fueled by a number of different causes, some of which include the growing demand for natural and organic food products, the growing awareness of the health advantages of natural food colours, and the increasing adoption of clean labelling in the food industry.
Confectionery, drinks, dairy products, and baked goods are some of the food categories that benefit from the usage of natural food colouring. Anthocyanins, carotenoids, chlorophyll, and extracts of spirulina are some of the most important forms of natural pigments used in the colouring of foods.
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The industry is quite competitive, with a large number of manufacturers and suppliers each offering a diverse selection of natural food colouring options to customers. Chr. Hansen Holding A/S, Sensient Technologies Corporation, Archer Daniels Midland Company, Dohler GmbH, and Naturex SA are among the major players in this industry. Other major companies in this market are Dohler GmbH.
The major market players are
- Sensient Technologies Corporation
- Chr. Hansen Holding A/S
- Symrise AG
- International Flavors & Fragrances Inc.
- Kerry Group Plc.
- Givaudan SA
- Royal DSM N.V.
- Archer Daniels Midland Company
- FMC Corporation
- DD Williamson.
Alterations in consumer patterns of behaviour and preferences are another factor that impacts the natural food colour market. As an illustration, the movement towards healthy eating and the utilisation of natural components has resulted in an increase in the demand for natural food colours. In addition to this, the COVID-19 epidemic has resulted in a higher emphasis being placed on health and wellness, which has led to an increased demand among consumers in natural and healthy food products.
Overall, the market for natural food colour is a rapidly expanding industry that is anticipated to continue its rapid growth in the coming years. This growth is expected to be driven by the increasing demand for natural and healthy food products, as well as the trend towards clean labelling in the food industry.
From Turmeric to Beetroot: An Investigation into the Wide Range of Colors Found in Natural Foods
The increased awareness among consumers about the potential health dangers associated with synthetic food colours has contributed to the enormous rise in popularity of natural food colours in recent years. Natural food colours have gained a lot of popularity. Natural food colours offer the additional benefit of being obtained from natural sources such as fruits, vegetables, and spices. This makes natural food colours a safer and healthier alternative to synthetic food colors, which are generated from man-made sources.
Turmeric, which gives food a rich yellow colour and is extensively used in Asian cooking, is widely considered to be one of the most popular naturally occurring food colorings. Curcumin, which is contained in turmeric, is a molecule that has been discovered to have anti-inflammatory and antioxidant qualities. As a result, turmeric is not only a natural food color, but it also has the ability to improve one’s health.
Beetroot is one more example of a natural food colour that has become increasingly popular in recent years. The deep red colour of beetroot is due to a group of pigments called betalains, which are found in high concentrations in beetroot. In addition to its usage as a natural food coloring, beetroot has been discovered to potentially offer a number of health benefits, including the lowering of blood pressure, the enhancement of physical performance, and the enhancement of cognitive ability.
Other natural food colours that are commonly used include paprika, which is a spice made from dried and ground red peppers that gives food a vibrant red colour; saffron, which is a spice derived from the crocus flower that gives food a golden yellow colour; and spirulina, which is a blue-green algae that contains phycocyanin, a pigment that gives it a bright blue colour.
Natural food colours are increasingly being used in a wide variety of food products, including baked goods, confectionery, beverages, and dairy products, among others. In addition, because there is a growing desire for natural and organic food items, it is anticipated that the market for natural food colours will continue to expand over the course of the coming years.
