The FDA first gave approval for spirulina as a food coloring for confections in 2013 in response to Mars’ petition to use the algae as a base for a natural blue for M&Ms .
Turmeric has most recently grabbed interest for its functional properties; curcumin, a chemical in the spice, has offered potential for relieving osteoarthritis and rheumatism symptoms, and boosting memory and mood.
The history of food product development is filled with manufacturers’ aborted attempts at swapping out artificial ingredients in products such as candy and cereal with natural alternatives, but the dull results have left consumers unimpressed.
Natural colors also have faced issues with stability depending on the food or beverage application, and the end product’s exposure to different pH values, light and heat.
These challenges, however, are not likely to distract ingredient manufacturers such as GNT, Sensient, Archer Daniels Midland, Kalsec and Oterra from a segment with tremendous growth potential.