Sensient offers industry advice on US transition to natural colours after FDA ruling
Sensient has historically been active in providing colour solutions for a wide range of confectionery. Pic: Sensient
Flavouring and colours group, Sensient, has offered industry advice in the wake of a US ruling by FDA health body revoking the use of Red No 3 colouring, which is widely used in confectionery and bakery ranges, reports Neill Barston.
The move, which was brought into force in January under the incoming Republican administration, comes as the organisation has undergone a major shake-up along with all other government departments, which are now in the process of being either wound-up, or radically reformed.
As the FDA’s new ruling states, manufacturers will need to reformulate and remove Red 3, but Sensient has advised companies to move early in order to ensure consistency of supply.
Notably, as the business warned, conversion to natural colours, as has been seen in many European markets, has been increasingly common across the US.
Furthermore, as the company observed, it only takes one large company to take all the current supply of a natural product. If companies wait, they may have to reformulate with another available product that does not provide the desired colour, cost, or performance. Natural resources are finite, and a total conversion cannot be made overnight.
In addition, Sensient noted that it was not simply a case of fresh legislation that companies needed to observe, it was also a matter of responding to consumer demand over concerns around food ingredients, adding that it was well placed to help enable companies make such transitions.
According to Mintel, 34% of US consumers believe that “free from artificial coloring” claims influence their food and drink purchase decisions. A sizeable portion of US adults (76%) believe that natural ingredients- such as natural food colorus -offer more functional benefits than artificial ones and are perceived as healthier In the past five years, natural colour has outpaced artificial colour in new product development.
Within the food industry, Red 3 is typically found in products like strawberry milk, bakery items, and confectionery. In each of these applications, natural colour will work differently and will require careful consideration and planning to match the unique, bright pink-red shade of Red 3.
As Sensient added, if brands are preparing to address these changes by removing Red 3 but are not prepared to make a full conversion to natural colours, developers should talk to the right experts and get started today. Using natural color is complex and requires not only planning, but also the right expertise.
To find the best Red 3 substitute or fully convert products to natural colours, several technical considerations will come into play to ensure successful colour performance. Heat, acidity, processing, ingredient interaction, and light exposure can all impact natural colour stability depending on the source.
Some of the most common natural Red 3 alternatives include: beet, anthocyanins, carmine, lycopene, red iron oxide. Yet many of the technical considerations can make an impact on how each of these works, and not all natural colors are created equally. As one of the top color manufacturers in the world, Sensient has developed technology like its Uberbeet™ portfolio to help create stable and powerful natural colours.
