NATURAL INGREDIENTS


Colouring Foods must be made from edible raw materials such as fruits, vegetables, and plants. They also need to be created with physical processing methods and water, creating a concentrate rather than just extracting the pigments. They are based on the concept of colouring food with food and allow for completely clean and clear label declarations such as ‘carrot and pumpkin concentrate’. According to Sabrina, plant-based


colours can be used to deliver a complete spectrum of shades in most confectionery applications. “Like the raw materials from which they are derived, Colouring Foods have unique and individual characteristics. Understanding these is key to using them effectively,” she says. “Depending on the colours used, you may need to think about factors including pH levels, heating requirements, light exposure and ingredient interactions.” Many red, pink and purple concentrates


contain anthocyanin pigments. Examples include black and purple carrots, purple sweet potatoes and radishes. They can deliver vibrant, stable shades with a clear appearance, but the pH level of the base product is important as they can start to shift blue and become unstable as levels rise. Vitamin C can also lead to challenges because it creates hydrogen peroxide as a by-product when it oxidises, and that causes bleaching of anthocyanin pigments. There are many considerations to take


processing. Synthetic colours tend to be highly stable and require fewer formulation considerations. Natural colours, however, each have unique attributes that need to be considered during reformulation. Anthocyanins, for example, can shift hue at different pH levels, meaning the same colour may not appear as the same shade across multiple applications. Other colours are sensitive to factors such as heat, such as red beet, or light, in the case of curcumin. Adjustments to packaging or the order of ingredient addition during manufacturing may also be necessary to ensure optimal colour performance when switching to natural solutions,” warns Katie.


Almost standard Natural colours are becoming an industry standard for confectionery in the UK and Europe, while the transition away from synthetic dyes is also gathering


momentum in many other parts of the world too, especially the US. Sabrina Moers,


Marketing


Communication Coordinator at GNT Group, highlighted the importance of understanding that some natural colours can pose challenges. She pointed to carmine as an example. Because it is made from insects it is unsuitable for vegetarians and many also do not consider it to be halal or kosher. “There are also several different types of carotenes and, while there are genuinely natural options such as algal carotenes, many others are made from petrochemicals,” says Sabrina. “However, GNT creates its Exberry colours from non-GMO fruit, vegetables and plants and without the use of any chemical solvents, with most Exberry colours are classified as ‘Colouring Foods’ under UK and EU regulations.”


into account depending on the product, process, packaging, storage conditions and shelf life. This means both colour selection and correct formulation are essential. For confectionery manufacturers,


the transition towards more natural ingredients appears to be about much more than simply replacing one ingredient with another. Reformulation needs to consider the complete product and production process – from functionality, taste and appearance through to processing conditions, shelf life, sourcing and regulatory compliance. While the use of natural ingredients provides opportunities to simplify labels and respond to changing consumer expectations, their individual characteristics also need to be properly understood and accommodated. Building sufficient development, testing and validation into the reformulation process is therefore critical.


AUGUST/SEPTEMBER 2026 • KENNEDY’S CONFECTION • 23


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