Cost-In-Use

Higher Usage Rates

The amount of colorant, or pigment load, is lower in commercial natural colorants even after the extraction process versus synthetic equivalents. The lower loads mean higher usage levels in formulations are required to achieve the same desired shades. Further, the stability of natural color sources is generally less than synthetic equivalents, leading to higher usage levels in order to maintain shelf life goals. Overall, it is the combined effect of higher usage levels and higher cost of production that results in cost-in-use comparisons that are often several times that of similar synthetic color solutions. However, the primary cost driver is usually the latter. So it is fair to say that the higher usage rates required are the key reasons that natural colors are more expensive.

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However, given where we have come from, the cost-in-use for natural colorants is a hurdle that most food and beverage manufacturers are facing today.

So what are the cost drivers? There are two main factors that contribute to the cost differential:

Improving Cost-In-Use

So food and beverage brand owners should feel optimistic that while there are cost-in-use challenges, these are not prohibitive and will ameliorate over time.

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