Webinar Recap: Navigating the Transition to Natural Colors

The food industry is standing at a unique crossroads between tradition and innovation as it navigates the shift from synthetic to natural food colors. Driven by evolving consumer preferences and sweeping regulatory changes, manufacturers must rethink their color formulation strategies.

Recently, Katelyn McCormick Sitzman, Ingredient Manager at Nelson-Jameson, and Logan McConkey, Senior Applications Scientist at Givaudan Sense Colour, joined to discuss the realities of this transition. They covered the current regulatory landscape, the technical factors that affect natural color performance, and how partnering with experts can help producers find the best solutions for their specific applications.

Talk to our natural color experts

Let us help tailor a natural colors solution to your food manufacturing or dairy processing facility.

start now

The regulatory and consumer drivers

In 1995, only 5% of consumers used ingredient lists to guide purchasing decisions, but by 2025, that number surged to 83%. This shift is largely driven by a growing desire for "cleaner" labels for families.

Regulators are acting on this consumer mandate. Following Europe's lead—which began restricting artificial colors like Red 3 in 1994—the FDA announced an April 2025 initiative to remove six petroleum-based dyes from the U.S. food supply by the end of 2027. Domestic momentum is accelerating further as states like California and West Virginia introduce their own aggressive bans.

Industry organizations are establishing even tighter timelines. The International Dairy Foods Association (IDFA) has committed to removing artificial colors from school milk, cheese, and yogurt by July 2026. For manufacturers selling into these markets, the time for proactive formulation is right now.

Watch on demand: Get the recording to learn about the regulatory history and deadline preparation.

Formulation realities: It's not a 1-to-1 swap

A critical takeaway for food manufacturers is that converting to natural colors is not a simple one-to-one swap. Because they are not synthetically produced, natural colors are less concentrated and require higher usage levels.

When beginning benchtop testing, manufacturers must consider several vital parameters. Below are examples recently discussed at Nelson-Jameson:

• pH Levels: Certain natural colors will visually shift shades when introduced to different pH environments.
• Heat Treatments: Processing methods matter, as some colors possess higher heat stability than others.
• Packaging Transparency: Natural colors degrade when exposed to light, making opaque packaging much better at preserving color integrity than clear packaging.
• Storage Environment: Natural ingredients are highly susceptible to their surroundings. Maintaining proper temperature controls during shipment and storage is critical to preventing degradation.

Supply chain realities

Because natural colors depend entirely on nature, they are subject to agricultural yields, seasonality, and geographic variables. With global demand increasing, accurate annual forecasting is vital to securing your supply. Manufacturers should anticipate product development cycles of 12 to 18 months and begin benchtop color trials as soon as possible.

Nelson-Jameson: Your natural colors partner

Whether you are a large processor or a smaller operation needing low minimum order quantities, we can help tailor a solution to your facility. During this consultation, we will:

• Discuss your objective, product, and process parameters.
• Gain a thorough understanding of your product:
  
  • pH
  • Heat treatment
  • Packaging transparency
  • Water vs oil soluble
  • Powder vs liquid
  • Shelf life
• Determine which natural colors best suit your product
  
  • Begin testing colors
  • Receive samples for bench-top work

Start today with a comprehensive, free consultative assessment to ensure your natural color transition is a success!