Swapping synthetic colors and flavors for natural options requires careful consideration, communication and persistence. Variations in shades, challenges to stability and shelf life, and more fragile processing parameters are but a few of the factors at play. Some flavor suppliers are helping provide solutions by leveraging fermentation, better extraction techniques, reaction flavor development and new methods of harvesting flavor components from plant sources. As various techniques improve, the cost discrepancies can be decreased.

September 30, 2019

1 Min Read

Takeaways for Your Business:

• In a global survey of 25,000 consumers, 73% rated “100% natural” an important food and drink quality.
• Antioxidants and emulsion advances aided delivery of high-performance yellow, orange and red hues.
• Flavors comprise aromas, as well as a taste component from, for instance, carbohydrates and acids.

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