The natural route to developing bold candy colors

KANSAS CITY — While bold, bright colors may appeal to consumers of confectionery products, the source of the colors, namely those that are petroleum-based, may prompt shoppers to seek alternatives formulated with ingredients perceived as natural.

“The confectionery category is particularly ripe with opportunity for inventive, vibrant colors that stand out in the candy aisle,” said Kelly Newsome, senior global marketing manager, colors and savory flavors for Chicago-based ADM. “This comes at a time when consumers are embracing the unconventional, turning to bold shades to express themselves through their food and beverage choices. Think loud pinks, bright teals and vivid yellows that capture consumers’ adventurous spirits, or deep blues, purples and greens that evoke feelings of wonder and discovery.”

She added the industry, including in the confectionery space, is moving away from artificial/synthetic color sources. She pointed to a recent Mintel study showing 75% of North American consumers agree with the statement, “it is important that food and drink products do not contain artificial colors.”

“However, the majority of these consumers are not willing to sacrifice the appearance, taste and cost of a product to ensure it does not contain artificial colors,” Newsome said. “Confectionery brands are challenged to find naturally derived color solutions that remain bold throughout different formulation environments and shelf life, ultimately bridging the gap between these consumer demands.”

Seeing red

Red candy colors especially may signify red flags to parents. The US Food and Drug Administration is considering a petition to repeal the use of red No. 3 in foods and ingested drugs. A California law will ban red No. 3, the chemical erythrosine, derived from petroleum, in foods and beverages sold in the state beginning Jan. 1, 2027. State bills in Illinois, Washington and New York seek to ban red No. 3 as well.

“Red 3 is obviously a hot topic right now,” said Alice Lee, technical marketing manager for GNT USA, LLC, Dallas, NC. “It provides uniquely intense color hues in products like gummies and hard-panned candy so it’s not easy to replace, but there are effective natural alternatives available.”

Carmine, a naturally sourced red dye, is made from the cochineal insect and may be formulated in items like gummies, coated candies and hard candies, but consumers following vegetarian, kosher and halal diets will not consume it, she said.

“Plant-based colors can provide an excellent alternative to synthetic colors and carmine in the majority of confectionery applications,” Lee said. “It’s often difficult to provide an exact color match for colorants like red 3, but plant-based colors may deliver vibrant and attractive shades.

“We offer a full rainbow of Exberry colors made from non-GMO fruits, vegetables and plants. The majority of the colors in our portfolio support simple label declarations such as ‘fruit and vegetable juice (color),’ ‘carrot juice for color,’ or ‘spirulina extract for color.’”

Anthocyanins from fruits and vegetables, such as purple sweet potatoes and red cabbage, have been shown to deliver hot pink to red hues, but their use is limited to systems of pH 4 or below, making them unsuitable for certain confectionery products, said Emina Goodman, senior director, colors for ADM.

“We tap our incredibly stable solutions, such as those from beet juice, to support alternatives to red No. 3,” she said. “Further, our micronized technology provides important plating characteristics for stability, helping deliver variations of red and pink to shine through in confectionery and candy offerings, including coloring sugars in certain applications.”

Consumers also may shun red No. 40, said Linnea Halter, marketing coordinator at Global Organics, Cambridge, Mass. Also known as “Allura Red AC,” red No. 40 is the chemical isodium6-hydroxy-5-(2-methoxy-5-methyl-4-sulfonato-phenyl)diazenyl-naphthalene-2-sulfonate.

“This synthetic red food dye is widely used in various confectionery items, including candies, chocolates and fruit-flavored snacks,” she said. “With ongoing regulations of this dye, especially in the EU with maximum levels of labeling required to ensure consumer safety, many companies are currently exploring natural alternatives. Beet juice concentrate is a great natural alternative for red 40 dye that still allows manufacturers to obtain that ‘Allura Red’ color they’re looking for.”

She added naturally sourced colors are available for green and yellow.

Green No. 3, also known as fast green, a triphenylmethane dye, is used in confections such as candies, gums and frostings.

“Companies can look at using natural alternatives like spinach powder or spinach juice to retain that bright eye-catching green,” Halter said. “Spinach is commonly used as filler in food and beverage products because it has minimal effects on taste but is great for that green colorant.”

Yellow No. 6 achieves a sunset-like yellow color in products and is petroleum based.

“Yellow 6 is used in various confection items like candies, flavored drinks and icings,” Halter said. “A natural alternative for this synthetic color could be the use of carrot juice concentrate.”

Caramel colors have been used to reduce the use of yellow No. 6, said Kenneth W. Legendre, R&D team leader, North America for Sethness Roquette and based in Davenport, Iowa. Caramel colors may be used in cake mixes, cocoa extenders, candies and any application that requires a brown-to-reddish tone.

“There is no real limit to using caramel colors as there are so many possibilities,” he said. “It all depends on the final color requirements.”

Formulation hurdles

Formulation hurdles when working with naturally sourced colors in confectionery include heat, light exposure, moisture, stability, solubility, packaging, shelf life, taste, pH and interactions with other ingredients, Goodman said.

“From start to finish, it’s important for brands to look at all aspects of the formulation process,” she said. “We help confectionery manufacturers solve for tough formulation conditions using cutting-edge technologies and formulation techniques, such as micronization, emulsion and extraction.”

When deciding on natural ingredients for coloring, formulators should use them in concentrated forms to prevent overpowering the overall taste of a product, Halter said.

“From a color perspective, it is crucial to blend in the natural colorant in small amounts as the goal is to achieve the desired color without allowing the flavor to dominate,” she said. “Turmeric, for example, is a fantastic natural color that produces a vibrant yellow hue. Nonetheless, its strong taste can easily overwhelm the flavor of the product if used excessively.”

Sourced from Food Business News