As natural conversion takes over the national conversation in many regions, developers are forced to reckon with challenges that they may have been avoiding for years. For many brands, the transition to natural colors has been delayed or avoided in the past not because they prefer synthetic dyes, but because technical obstacles seem insurmountable.
Fortunately, Sensient’s team of color experts has decades of combined experience overcoming color-related hurdles and is ready to help food and beverage manufacturers move forward into a more natural future. Let’s explore some of the most common complications encountered during natural conversion projects.
Conversion from artificial to natural colors is the focus of many developers and brands across the United States and increasingly gaining attention in Asia Pacific. Sensient’s team of experts has combined decades of experience in both synthetic and natural color use in food and beverages and we’ve helped many food and beverage brands switch from artificial to natural food colors.
