{"id":392,"date":"2026-03-05T10:49:00","date_gmt":"2026-03-05T16:49:00","guid":{"rendered":"https:\/\/frallier.com\/?p=392"},"modified":"2026-03-11T12:47:29","modified_gmt":"2026-03-11T18:47:29","slug":"colores-migracion-de-colorantes-sinteticos-a-colores-naturales-y-como-anticiparse-a-los-cambios-regulatorios","status":"publish","type":"post","link":"https:\/\/frallier.com\/en\/colores-migracion-de-colorantes-sinteticos-a-colores-naturales-y-como-anticiparse-a-los-cambios-regulatorios\/","title":{"rendered":"Colors: migration from synthetic dyes to natural colors and how to anticipate regulatory changes"},"content":{"rendered":"

In food and beverages, color is no longer just aesthetic: today it is a purchasing decision, flavor perception, and a sign of trust<\/strong>. That is why regulatory trends<\/strong> and market pressure are accelerating the migration from synthetic dyes to natural colors<\/strong>, especially in categories with high consumer visibility.<\/p>\n\n\n\n

At Frallier<\/strong>, we turn this transition into a competitive advantage: we help brands reformulate with natural colors<\/strong> without losing visual identity, stability, or production efficiency.<\/p>\n\n\n\n

What is changing in the market?<\/strong><\/h2>\n\n\n\n

Brands face three simultaneous pressures:<\/p>\n\n\n\n

    \n
  • Stricter regulation<\/strong> on certain synthetic dyes (for example, changes announced regarding Red #3<\/strong> in food and beverages).<\/li>\n\n\n\n
  • Greater consumer sensitivity<\/strong> towards \"cleaner\" labels and lower perception of artificiality.<\/li>\n\n\n\n
  • Need for consistency<\/strong> (same shade, same impact) in more variable supply chains.<\/li>\n<\/ul>\n\n\n\n

    The result: I+D and marketing teams are rethinking their palette to migrate to natural alternatives<\/strong> that withstand real process conditions.<\/p>\n\n\n\n

    The 5 typical challenges when switching to natural colors<\/strong><\/h2>\n\n\n\n

    When replacing a synthetic dye with a natural color, the most common challenges are usually:<\/p>\n\n\n\n

      \n
    1. Stability<\/strong> (light, temperature, shelf life)<\/li>\n\n\n\n
    2. pH sensitivity<\/strong> (shade changes in acidic vs. neutral beverages)<\/li>\n\n\n\n
    3. Interactions with the matrix<\/strong> (fats, proteins, minerals, preservatives)<\/li>\n\n\n\n
    4. Batch-to-batch reproducibility<\/strong> (same shade in each production run)<\/li>\n\n\n\n
    5. Claims and labeling<\/strong> (what can be communicated and how)<\/li>\n<\/ol>\n\n\n\n

      At Frallier, we work on these points from the beginning so that the migration is both technically and commercially viable.<\/p>\n\n\n\n

      Natural color alternatives: where to start?<\/strong><\/h2>\n\n\n\n

      Depending on your product, the goal is not to \"copy\" a perfect shade from day 1, but to find the best balance between:<\/p>\n\n\n\n

        \n
      • Target shade<\/strong> (brand identity)<\/li>\n\n\n\n
      • Stability<\/strong> (process and shelf life)<\/li>\n\n\n\n
      • Cost in use<\/strong><\/li>\n\n\n\n
      • Availability and supply continuity<\/strong><\/li>\n<\/ul>\n\n\n\n

        That is why at Frallier we develop color proposals by application and process condition, to move forward with a clear reformulation path.<\/p>\n\n\n\n

        The Frallier Route to migrating to natural colors <\/strong><\/h2>\n\n\n\n

        Our approach is designed to reduce iterations and accelerate decisions:<\/h2>\n\n\n\n
          \n
        • Current color diagnosis<\/strong> (target shade, system, process, storage conditions)<\/li>\n\n\n\n
        • Selection of natural alternatives<\/strong> by matrix and pH<\/li>\n\n\n\n
        • Stability testing<\/strong> (thermal, light, shelf life) and fine-tuning<\/li>\n\n\n\n
        • Standardization<\/strong> (sensory\/visual repeatability in batches)<\/li>\n\n\n\n
        • Commercial support<\/strong> to maintain consistency and supply<\/li>\n<\/ul>\n\n\n\n

          Who is this approach for?<\/strong><\/h2>\n\n\n\n

          Ideal for brands and plants operating in:<\/p>\n\n\n\n

            \n
          • Beverages<\/strong> (RTD, nectars, carbonated drinks, concentrates)<\/li>\n\n\n\n
          • Dairy and desserts<\/strong><\/li>\n\n\n\n
          • Confectionery and bakery<\/strong><\/li>\n\n\n\n
          • Food service<\/strong> and institutional<\/li>\n<\/ul>\n\n\n\n

            If your brand wants to anticipate changes like the Red #3 ban<\/strong> and ensure continuity, now is the time to plan the migration.<\/p>\n\n\n\n

            Frallier Contact<\/strong><\/h2>\n\n\n\n

            Phone 55 5254 7055<\/strong> \/ 55 5250 6600<\/strong>
            <\/strong>Email: noemi@frallier.com<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

            At Frallier<\/strong>, we turn this transition into a competitive advantage: we help brands reformulate with natural colors<\/strong> without losing visual identity, stability, or production efficiency.<\/p>","protected":false},"author":3,"featured_media":394,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[10],"tags":[],"class_list":["post-392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-materia-prima"],"_links":{"self":[{"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/posts\/392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/comments?post=392"}],"version-history":[{"count":1,"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/posts\/392\/revisions"}],"predecessor-version":[{"id":395,"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/posts\/392\/revisions\/395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/media\/394"}],"wp:attachment":[{"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/media?parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/categories?post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frallier.com\/en\/wp-json\/wp\/v2\/tags?post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}