International Confectionery Editor Joseph Clarke explores the shift towards natural ingredients, clean-label demands, and multisensory experiences
Colour is often the first sensory cue that attracts consumers to a confectionery product, and its influence on taste perception is well documented. Yet as synthetic colourants fall out of favour due to regulatory pressure and consumer concern, the industry is undergoing a profound transition towards natural alternatives. This shift, however, is not without its technical complexities—natural pigments tend to be more sensitive to heat, pH, and light, posing significant formulation challenges, particularly in high-intensity processing environments typical of confectionery manufacturing.
To address these challenges, ingredient specialists have developed sophisticated approaches to stabilising colour through both ingredient selection and processing technique. GNT, for example, utilises a process that focuses on physically processing fruits, vegetables, and edible plants to yield its EXBERRY® range of colouring foods. By maintaining the integrity of the raw materials, these colourings are perceived by consumers as closer to “real” food, offering familiarity and reassurance. Their application spans everything from jelly beans to marshmallows, where clarity, tone, and label simplicity are key.
Oterra GmbH, which also specialises in natural food colours, brings a global sourcing and application strategy to its development work. The company’s research has highlighted the importance of pairing pigment types with suitable matrix systems—such as matching anthocyanins to acidic confectionery bases, or carotenoids to fat-rich inclusions. These insights enable manufacturers to achieve consistent colour expression while reducing the need for stabilising additives.
Similarly, Döhler GmbH takes an integrated approach by offering colour solutions that are closely aligned with its broader flavour and ingredient systems. The company’s use of full-spectrum plant extracts allows colour to be harmonised with other sensory attributes, such as aroma and texture. This holistic view is particularly valuable in clean-label confectionery, where each component must contribute to both functionality and storytelling.
These innovations are not only technical solutions—they reflect a growing expectation that the colours in sweets should come from recognisable, traceable sources. As regulations tighten and consumer literacy around ingredients grows, colour suppliers are finding success by embracing complexity, investing in advanced processing, and tapping into the aesthetic power of nature’s palette.
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