pH Stability: Still a Concern for Natural Colors

D.D. Williamson (Louisville, KY) reports that it recently surveyed industry technologists who are working with natural colors in the food and beverage space. When asked what their primary concern is with using natural colors in food and beverage products, pH stability was cited most often (34%). Following pH stability, other concerns with natural color stability were heat, light, and storage factors.

Despite the challenges of formulating with natural colors, consumers continue to demand these ingredients in place of more stable, artificial options. Nutritional Outlook will continue to report on any advances in natural color stability, from D.D. Williamson and other color suppliers.

D.D. Williamson conducted its latest poll at July’s IFT Food Expo. The natural color supplier has nine manufacturing sites on five contents, and customers in 100 countries.