Food Colour Trends: Natural Colour Development and Research
Colour is an important sensory element that plays a significant role in food perception and consumer acceptance. Colour can create expectations of food freshness, taste, and quality even before the actual experience of the food’s flavour and texture. Natural pigments in food can deteriorate during processing and storage due to heat, light, oxidation, and pH changes. Food formulation scientists use colouring agents to make the food visually appealing and consistent. Understanding current research in food colours and food colour trends assists in developing stable and attractive food products.
The application of food colour trends has been in practice since ancient times, with the use of ingredients such as saffron, turmeric, paprika, and pomegranate adding to food colour. However, with the growing demand for clean labels and health awareness, the trend is shifting towards natural food colour trends and clean label food colour trends, aligning with sustainability and consumer preferences.
Natural Food Colours
Natural food colours, also referred to as biocolours, are mainly plant-based, with some being derived from algae, insects, and animals. These colours are preferred over artificial colours owing to their safety, sustainability, and potential health benefits.
Most natural colours possess bioactive compounds, which have antioxidant or health benefits. However, their stability is dependent on processing and formulation, making stabilization techniques critical for their performance. Natural pigments for food and plant-based food colours are currently being researched under food colour trends 2025-2026 to ensure the optimization of both colour stability and health benefits. [1]
For 2025-2026, food color trends are dominated by warm, cheerful hues like Zesty Yellow and creamy tones, reflecting a desire for comfort, joy, and emotional wellness. Natural, plant-based colors—including earthy greens, deep purples, and rich reds—are gaining traction as consumers seek both health and visual appeal.
Regulatory Landscape of Natural Food Colours
Natural pigment trends in food are regulated worldwide for their safety and legal use. In India, the FSSAI regulates the approved colours, their usage, and packaging. Worldwide, the EFSA and the FDA in the USA approve natural pigments for food for use based on their safety and purity.
Approved colours are identified by numbers like E100 (Curcumin), E163 (Anthocyanins), E160a (Beta-carotene), E162 (Betalains), E160b (Annatto), E160c (Paprika), E160d (Lycopene), and E120 (Carmine).
In addition to these common pigments, other approved natural colour sources include:
- Gardenia extract (blue/yellow): Approved in various Asian countries and now entering the beverage and confectionery industry.
- Spirulina extract (phycocyanin): Generally approved as a natural blue food colouring agent.
- Paprika extract (E160c): Used in snacks and processed meat products.
- Annatto (E160b): Commonly used in dairy and bakery products.
- Lycopene (E160d): Tomato-based pigment used in processed foods.
- Carmine (E120): Approved for use worldwide but must be labelled as an allergen.
The purity level, solvent, heavy metal content, approved extraction process, stability, and packaging must be met by the manufacturer. Export countries also demand complete documentation, traceability, and halal or kosher certification. Staying updated on innovation in food colouring and edible colourants is critical for commercial compliance. [2]
Recent Regulatory and Industry Developments of Food Color Trends 2025-2026
In 2025, the U.S. FDA approved new natural colour additives, accelerating the shift from synthetic dyes:
- Galdieria blue: For beverages and confectionery.
- Butterfly pea flower extract: For cereals and snacks, providing blue, purple, and green shades depending on pH.
- Calcium phosphate: Approved as a white pigment in coated poultry and candies.
These approvals are in line with industry efforts to promote a substantial phase-out of synthetic dyes by 2027.
Sustainable innovations include fermentation-based pigments and the recovery of colors from food by-products. Manufacturers such as ROHA are working on carmine substitutes and stabilized saffron extracts to enhance stability and alleviate concerns about allergens and moral issues.
These developments reflect trends in food and beverage colouring and growing emphasis on sustainable food colouring solutions.
Some Examples of Natural Food Colouring
- Anthocyanins (E163) – Found in blackberries, blueberries, black grapes, strawberries, and red cabbage, they impart red, purple, and blue hues. Their colour depends heavily on pH, appearing red in acidic conditions and blue in alkaline conditions. They are water-soluble and commonly used in jams, confectionery, and beverages. Rich in antioxidants, they contribute to colour stability in food.
- Betalains (E162) – Provide red and pink colours. Commonly extracted from beetroot and cactus pear, they are sensitive to light, heat, and oxygen, making them suitable for frozen or short-shelf-life products. Studies suggest antioxidant and potential health-promoting properties [3].
- Carmine (E120) – Derived from cochineal insects, it provides a bright red colour. It is stable under heat and light but sensitive to pH variations. Used in beverages, meat products, and confectionery.
- Carotenoids (E160, E161) – Found in carrots (beta-carotene), annatto, saffron, and certain fungi. They impart yellow to red colours and are fat-soluble. Carotenoids are widely used in food, cosmetics, and nutraceutical applications.
- Curcumin (E100) – A yellow pigment from turmeric, known for both colouring and medicinal properties.
- Riboflavin (E101) – Used in cereals and dairy products as both a vitamin fortificant and yellow-orange colourant.
- Carbon Black (E153) – Used in certain regions to colour specialty cheeses and confectionery.
- Caramel (E150) – Produced by controlled heating of carbohydrates. Available in four classes depending on processing conditions and intensity. [3] [4]
Current Research in Food Colors Trends
Current research is observing a significant and rapid development in natural food colour trends with a strong focus on improving stability, sustainability, and functionality of these natural colors:
- Hibiscus Pigments: Research is concentrating on the development of optimized techniques for extraction and encapsulation of pigments to improve stability and increase the shelf life of hibiscus pigment in different forms of applications — beverages and confections.
- Floral Pigments (Gomphrena globosa): Beta-cyanins extracted from globe amaranth flowers are being evaluated as natural alternatives to artificial pink colourants in bakery products.
- Microbial Pigments: Fermentation-derived pigments from bacteria, fungi, and algae are gaining attention for their scalability, controlled production, and potential pharmaceutical applications.
- Ultrasound-Assisted Extraction: Innovative techniques such as ultrasound-assisted extraction are being applied to recover carotenoids from papaya and other fruits for use in processed meat products.
- Phycocyanin from Spirulina: A natural blue pigment increasingly used in beverages and confectionery; improved extraction methods allow efficient recovery under mild conditions.
- Food Waste Valorization: Natural pigments extracted from by-products such as black tea waste, fruit peels, and processing residues are being developed to support circular economy initiatives.
- Anthocyanin Recovery from Fruits: Current research is looking at alternative sources of anthocyanin such as passion fruit, raspberries, and other berry species that are rich in anthocyanin and provide enhanced antioxidant capacity.
Overall, current research in food colours emphasizes improving thermal and pH stability, developing encapsulation technologies, and leveraging sustainable raw materials to expand the application of natural pigment trends in food. [5]
Technological Innovations in Stabilizing Natural Colours
In response to the challenges of stability, the food industry is increasingly incorporating innovative technological advancements:
- Microencapsulation: The use of protective coatings around pigments protects them from heat, light, and oxygen.
- Nanoemulsion Technology: Improves dispersion, color consistency, and bioavailability, especially for fat-soluble pigments.
- Spray Drying and Freeze Drying: Transforms liquid extracts into stable powder forms with enhanced storage properties.
- Fermentation-Derived Pigments: Offers stability, scalability, and less reliance on seasonal sources.
- Modified Atmosphere and Oxygen-Controlled Packaging: Minimizes oxidative degradation during storage and distribution.
These technological advancements are increasing the use potential of natural food colors in the trends of food and beverage coloring, dairy, bakery, confectionery, and functional foods while improving stability and commercial viability. [6]
Interaction of Natural Colours with Food Matrices
The performance of natural pigments is highly dependent on the interaction of the pigment with the food matrix. Unlike synthetic dyes, natural colour compounds are chemically reactive and affected by other formulation ingredients.
- Effect of pH: pH levels affect the colour of anthocyanins, which change with acidity levels. pH control is important in beverages and fruit products.
- Protein Interactions: In dairy and protein-based systems, pigments can interact with proteins, which affect colour intensity and distribution.
- Lipid Compatibility: Carotenoids are fat-soluble and compatible with lipid-based systems but need emulsifiers or delivery systems in aqueous formulations.
- Thermal Processing: Heat treatments such as sterilization or baking may degrade sensitive pigments like betalains and phycocyanin.
- Metal Ion Effects: The presence of iron or copper can accelerate oxidation and discoloration.
- Sugar Concentration: High sugar content may enhance pigment stability in certain confectionery and beverage systems.
- Packaging and Oxygen Exposure: Oxygen permeability and light transmission through packaging materials significantly influence shelf-life stability.
A thorough understanding of these matrix interactions is key for colour stability in food enables formulators to predict pigment behavior, reduce reformulation cycles, and optimize performance before commercial scale-up. [7]
Challenges in Using Natural Food Colours
Although natural food colours trends are increasingly preferred, they present several technical and commercial challenges in formulation:
Challenge | Impact on Product | Technical Consideration |
Heat & Light Instability | Colour fading during processing | Control temperature, use encapsulation |
pH Sensitivity | Colour shift (e.g., anthocyanins) | Maintain controlled pH range |
Oxidation | Loss of intensity | Use antioxidants, oxygen barrier packaging |
Metal Ion Interaction | Discoloration | Use chelating agents |
Batch Variability | Inconsistent shade | Standardized sourcing & QC |
Higher Cost | Increased formulation cost | Optimize dosage & extraction yield |
These limitations require careful ingredient selection, processing control, and stability validation to ensure consistent colour performance throughout the product’s shelf life. [2]
Conclusion
Natural food color trends are picking up pace owing to the clean label food color trends, despite the challenges of stability. The developments in encapsulation, extraction, and predictive modeling are enhancing the feasibility. Collaborate with Food Research Lab to create food product development services for consumer-ready products, utilize edible colorants, and plant-based food colors, and adopt sustainable food coloring practices to ensure stable, compliant, and visually appealing formulations.
References
- Bora, P., Das, P., Bhattacharyya, R., & Saikia Barooah, M. (2019). Biocolour: The natural way of colouring food. Journal of Pharmacognosy and Phytochemistry, 8(3), 3663–3668. Retrieved from https://www.phytojournal.com/archives/2019/vol8issue3/PartBB/8-3-505-353.pdf
- Dumpala, V. D., Sirra, A., Gorja, A., Madhavi, M., Jahnavi, B., & V, A. (2025). Regulation and safety of food colors in India: Challenges, compliance, and future perspectives. International Journal of Innovative Research in Technology, 11(12), 2474–2481. Retrieved from https://ijirt.org/publishedpaper/IJIRT177956_PAPER.pdf
- Selvam, S. A., Imran, K., Iyer, S., & SV, R. (2021). Plant‑based colorants in the food industry: Trends and challenges. International Journal of Botany Studies, 6(6), 1464–1470. Retrieved from https://www.botanyjournals.com/assets/archives/2021/vol6issue6/6-6-275-175.pdf
- Koev, K., & Hristova, M. (2024, April). Natural and synthetic colours in food: Impact on consumer health. Bulgarian One Health Journal. https://doi.org/10.59496/20241PUH1
- Le, G. H., Hanh, L. T. M., Huy, H. H., & Hoa, P. T. N. (2018, December). Research on production of some natural food colorings. Hue University Journal of Science: Natural Science, 127(1D), 23. https://doi.org/10.26459/hueuni-jns.v127i1D.5042
- Luzardo-Ocampo, I., Ramirez, A., Yañez, J., & Mojica, L. (2021, March). Technological applications of natural colorants in food systems: A review. Foods, 10(3), 634. https://doi.org/10.3390/foods10030634
- Vikram, N., Kewat, N., Singh, R. P., & Singh, R. P. (2015, January). Natural edible colours and flavours. International Journal of Pharmaceutical Sciences and Research, 6(11), 4622–4628. https://doi.org/10.13040/IJPSR.0975-8232.6(11).4622-28
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