In food and beverages, color is no longer just aesthetic: today it is a purchasing decision, flavor perception, and a sign of trust. That is why regulatory trends and market pressure are accelerating the migration from synthetic dyes to natural colors, especially in categories with high consumer visibility.
At Frallier, we turn this transition into a competitive advantage: we help brands reformulate with natural colors without losing visual identity, stability, or production efficiency.
What is changing in the market?
Brands face three simultaneous pressures:
- Stricter regulation on certain synthetic dyes (for example, changes announced regarding Red #3 in food and beverages).
- Greater consumer sensitivity towards "cleaner" labels and lower perception of artificiality.
- Need for consistency (same shade, same impact) in more variable supply chains.
The result: I+D and marketing teams are rethinking their palette to migrate to natural alternatives that withstand real process conditions.
The 5 typical challenges when switching to natural colors
When replacing a synthetic dye with a natural color, the most common challenges are usually:
- Stability (light, temperature, shelf life)
- pH sensitivity (shade changes in acidic vs. neutral beverages)
- Interactions with the matrix (fats, proteins, minerals, preservatives)
- Batch-to-batch reproducibility (same shade in each production run)
- Claims and labeling (what can be communicated and how)
At Frallier, we work on these points from the beginning so that the migration is both technically and commercially viable.
Natural color alternatives: where to start?
Depending on your product, the goal is not to "copy" a perfect shade from day 1, but to find the best balance between:
- Target shade (brand identity)
- Stability (process and shelf life)
- Cost in use
- Availability and supply continuity
That is why at Frallier we develop color proposals by application and process condition, to move forward with a clear reformulation path.
The Frallier Route to migrating to natural colors
Our approach is designed to reduce iterations and accelerate decisions:
- Current color diagnosis (target shade, system, process, storage conditions)
- Selection of natural alternatives by matrix and pH
- Stability testing (thermal, light, shelf life) and fine-tuning
- Standardization (sensory/visual repeatability in batches)
- Commercial support to maintain consistency and supply
Who is this approach for?
Ideal for brands and plants operating in:
- Beverages (RTD, nectars, carbonated drinks, concentrates)
- Dairy and desserts
- Confectionery and bakery
- Food service and institutional
If your brand wants to anticipate changes like the Red #3 ban and ensure continuity, now is the time to plan the migration.
Frallier Contact
Phone 55 5254 7055 / 55 5250 6600
Email: noemi@frallier.com