dsm-firmenich: Unlocking nature’s color code for future foods and beverages
Navigating a new world of color 4 5 6 8 10 12
Seismic regulatory shifts for colorants
Trailblazing the transition to natural color
Precision pioneer in carotenoid-based colors
Compelling concepts with carotenoids
Betalains: Pioneering in beet pigments
Growing consumer preference for clean label products, combined with tightening regulations around artificial dyes, is creating challenges for a food and beverage industry now tasked with reformulation, stability adjustments, and relabeling. dsm-firmenich’s world-leading portfolio of carotenoids and new pigment innovations places this food and nutrition expert at the forefront when it comes to unlocking the potential of nature based colorants.
Interest in clean label products is driving an explosion in demand for nature based colorants. Indeed, 74% of global consumers say groceries being 100% natural is either ‘important’ or ‘very important’ to them, with ‘free from artificial ingredients’ deemed the most influential clean label claim on products1,2 Consequently, the market for food colorings sourced from fruits, vegetables, and plants is expanding rapidly2,3, as exemplified by the popularity of betalains and carotenoids.
On the other side of the coin, legislative changes in the US continue to drive the shift away from artificial colorants in food and beverage products, amidst concerns over the health impacts of ubiquitous artificial dyes such as Red No. 3, Red No. 40, and tartrazine (Yellow 5), with many other markets across the world anticipated to ban azo dyes in the future.
Such dynamics are emphatically changing the landscape for colorants, and for the food and beverage (F&B) manufacturers that use them, says Dirk Cremer, Associate Director of Regulatory Affairs at dsm-firmenich.
Seismic regulatory shifts for colorants
“In 2007, the Southampton study4 indicated a link between artificial colorants and hyperactivity in children. The situation thereafter evolved to where EU legislation was passed requiring brands [by July 2010] to place a message on the labels of food and beverage products containing artificial colorants (6 azo dyes), warning that these may cause adverse effects to children’s attention,” reports Cremer.
“California’s Governor recently signed Bill 2316 in which six azo dyes will be banned (Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3) from meals, drinks, and snacks served at public schools by the end of December 2027. Other US states are putting forward similar positions.”
In 2023, California also announced a ban on the use of petroleum-derived colorant Red No. 3, which is already prohibited for use in food applications across many countries, including in the EU. In early 2025, the FDA announced a nationwide ban on Red No. 3 – a decision that now gives F&B manufacturers until 15th January 2027 to remove the artificial dye from products sold on the US market.
“In Brazil too, the situation for azo dyes is shifting –specifically in its stance on tartrazine (Yellow 5),” observes Cremer, adding the Brazilian Health Regulatory
Agency (Anvisa) is fine-tuning its proposal for a label explaining the risks of consuming tartrazine.
Likewise, in Peru in January 2025, DIGESA (the General Directorate of Environmental Health and Food Safety) requested the food industry commence the gradual replacement of Red 3, with a deadline of 15th January 2027.
“While we don’t know the future, we know that regulation is only shifting in one direction – and that’s away from azo dyes,” asserts Cremer.
Trailblazing the transition to natural color
For F&B brands, the transition to natural-sourced colors will invariably require reformulation, stability adjustments, and relabeling – and dsm-firmenich is equipped to help clients navigate such challenges, alongside the regulatory hurdles.
With a heritage of scientific discovery and innovation spanning over a century, the company has amassed considerable expertise in developing non-artificial pigments that create both visually appealing and highly functional products (exhibiting excellent stability and shelf-life), alongside creating solutions that champion health, while offering superior sustainability and supply chain resilience to ultimately future-proof products.
dsm-firmenich’s world-leading portfolio of carotenoids, alongside its groundbreaking research in other coloration solutions, demonstrate the company’s leadership in creating nature-derived, non-artificial colors that encompass all such attributes. Moreover, its color-matching for internationally loved beverage brands demonstrates how dsm-firmenich not only boasts the colors but also the application support capabilities and critical mass to assist companies of all sizes in their requisite color transitions.
Precision pioneer in carotenoid-based colors
By far the largest supplier of beta carotene worldwide, dsm-firmenich was responsible for the world’s first commercial synthesis of ß-carotene. “We’ve been innovating for 40 years in carotenoids, so we’ve amassed considerable experience spanning production, application, and regulatory, and have developed an intimate and proprietary knowledge in how to use carotenoids,” advises Sandro Tomita, Global Head of Coloration at dsm-firmenich, which today offers ß-carotene synthetic, Natural ß-carotene (CaroCare®, a fermented colorant solution), alongside Apocarotenal, and Lycopene (redivivo® Lycopene).
When it comes to replacing artificial dyes, two major factors make carotenoids a compelling proposition, advises Tomita. “Firstly, health: We conducted a global survey to better understand what consumers think about different colorants, and many consumers interpreted natural products as being healthy,” he reveals, adding that carotene as a colorant came out tops in this regard. Converted into vitamin A in the body, ß-carotene undoubtedly wears a health halo. “Particularly in recent years, consumer interest in not only eye health but also immunity has strengthened – and vitamin A is a growing area of study for immunity,” he adds. Undoubtedly, the promise of functional health benefits aligns with consumer demand for holistic wellness.
Nonetheless, certain requirements must be met before ingredients can truly be considered functional, and labeled as such (eg, there must be a high enough concentration of these functional ingredients within a serving to be deemed as delivering health benefits).
Meanwhile, from a color perspective, carotenoids can accurately mimic a wide range of artificial dyes, from yellow through to red. “Regarding the azo dyes sunset yellow [Yellow 6] and tartrazine [Yellow 5], for example, both are very easy for us to match with carotenoids. There’s some effort required in reformulation – adding ascorbic acid as an anti-oxidant, for example – but it’s possible to do with only limited development time.”
Another obvious draw is this colorant’s long history of use. “Europe has been using carotenoids for decades, so they’re seen as quite traditional ingredients. The FCC [Food Chemicals Codex] states very clearly what ‘beta carotene’ or ‘carotenoids’ are, and they’re widely accepted,” remarks Tomita. “This makes it very straightforward to adapt to new legislation in the US by using carotenoids as a natural replacement for azo dyes.”
When approaching color replacement, quality is clearly paramount. And in the case of carotenoids, a differentiator for dsm-firmenich is its high precision in cutting carotenoid crystals – a vital technique in determining how light reflects off the molecule, and thus what the resultant color will look like.
“Every process is carried out with the utmost precision –down to very nuanced adjustments to the level of hue,” advises Tomita. He further outlines dsm-firmenich’s expertise in formulation – as well as the major technical problems beverage manufacturers face if carotenoids are not well formulated. “Such issues include ‘ringing’ at the top of the beverage – indicating separation has occurred. While not harmful for consumption, this obviously impacts the beverage’s appeal. Another problem you often see is staining of the bottle [also known as reverse migration],” advises Tomita, alongside flocculation and sedimentation. “Avoiding such problems is one of dsm-firmenich’s secrets,” he adds. “It’s why we’ve been leading the carotenoids segment for so many decades.”
Table: Current Color Solutions dsm-firmenich
Compelling concepts with carotenoids
dsm-firmenich’s portfolio of carotenoids encompasses a vast spectrum of beverage and food categories, including bakery and confectionery, with such expertise matched by its considerable in-house flavor capabilities.
Concepts showcasing dsm-firmenich’s advanced carotenoids working in harmony with other proprietary ingredients, include:
Energy drink ‘Energizer’ – a tropical-flavoured, natural energy drink with ß-carotene alongside natural flavour solution TasteGEM® SW Mouthfeel, and a Nutritional Premix containing B3, B5, B6, and B12 to help combat fatigue and promote normal energyyielding metabolism, in combination with caffeine.
Instant drink mix ‘ActivLife Immunity’ – a lowsugar, vitamin-packed, raspberry-flavoured instant drink mix with redivivo® Lycopene delivering a vibrant red color, alongside TastePRINT® SL sweetening solution, and the company’s Premix Blend Essential providing vitamins B3, B6, B7, C and E.
Orange Bliss – an orange juice drink allowing for a stronger juice reduction (from 12% content to 6% juice content), while preserving taste, mouthfeel and sweetness with the help of natural flavor, ModulaSENSE® Juice Enhancer, and pectin (for improved mouthfeel), with ß-carotene used to reinforce the vibrant natural orange color.
Peach gummies – foamy treats with a tantalizing taste, enhanced with Vertis™ CanolaPRO® (a plantbased protein isolate for foaming), with beta-carotene providing a lively pink-peach hue to the layers of the gummy.
“While beverages are probably the largest application area, our carotenoids are also used for gummies, hardcandies, yoghurts, ice cream, biscuits, cakes, and so on,” lists Tomita, adding that dsm-firmenich is “constantly adapting and creating new carotenoid formulations to meet the needs of new food matrices and chemistries”, including plant-based dairy and alt-meat.
One interesting and particularly promising area of development for dsm-firmenich right now is its innovations and explorations around fermentation-derived betalains.
Although not yet commercially launched, such explorations are timely, given the FDA’s decision to ban Red No. 3, plus the fact that natural red carmine or cochineal (a pigment derived from the bodies of female Dactylopius coccus insects) is coming under increased consumer scrutiny not only for being non-vegan but also as a known allergen5
Such factors accelerate demand for new colorants that can effectively replace those controversial red pigments, yet without the need to make trade-offs in quality and supply security (as is the case with beetroot crop).
dsm-firmenich has long partnered internationally with experts in color fermentation as it has sought to innovate alternatives for purple, red, and yellow colors based on betalains.
“Our focus at dsm-firmenich is always on developing sustainable solutions – we believe we have superior technologies by getting the rich purple color from fermentation rather than via traditional extraction,”
he remarks, noting how cultivation of beets for extraction of their natural color may compete with human consumption, prompting discussions on effective land and water use.
“We needed to find another way to achieve this rich purple color naturally – that’s when we looked to fermentation to produce betalains from beetroot.”
Colors derived from fermentation processes can play a huge role not only in ensuring security of supply, but also in significantly reducing the carbon footprint associated with colorant production.
“Our research is focussed on a wide variety of applications: ice cream, yogurts, confectionery, macarons, red velvet cake, whipping creams, snacks, meat alternatives – the only limit is the imagination,” remarks Tomita.
Intensity of color will be a key benefit of dsm-firmenich’s fermented color solutions. “It’s typically very difficult to achieve such intensity in a non-artificial colorant,” advises Tomita. In contrast, our fermentation process produces pure pigment, thus offering a distinct technical advantage.
Additionally, producing a pure molecule makes the color far more stable. “There’s no interference from fibres or sugars, which could affect the color shade, for example,” Tomita points out.
“Beyond that, there can be a clear advantage of overall supply chain safety all year round, regardless of changes in climate,” he tells us.
Navigating a new world of color
Beyond offering a vast portfolio, how does dsm-firmenich further support its customers to succeed in the necessary transition from artificial dyes to nature-based colorants?
“Customers need help in understanding what the new color is and how it can be used, including technical application examples,” Tomita responds. “Next, our expertise is particularly helpful at a time when the regulatory field is so dynamic. The regulatory world is awash with definitions that not everybody understands, but we are here to help customers navigate regulations and make clear to them what they can declare – and where.”
dsm-firmenich also has application labs located across the world that can assist customers with color-matching, including dedicated facilities in Kaiseraugst (Switzerland), Princeton (USA), Shanghai (China), Singapore, and Sao Paulo (Brazil). The company likewise offers prototyping in a collaborative model approach with customers.
“Collaboration is an important part of what we do, especially regarding new requests. When our existing portfolio cannot exactly match the need one-to-one, we closely collaborate with the customer to develop something new.”
Given how ensuring a smooth transition from artificial dyes to natural colorants is crucial for upholding product quality and meeting consumer expectations, having a partner like dsm-firmenich that can help navigate the complexities of color – from regulatory to reformulation – will undoubtedly prove an invaluable ingredient for F&B players in the months and years ahead.
References
1. FMCG Gurus - The Importance of Clean Label in 2023: https://fmcggurus.com/blog/fmcg-gurusthe-importance-of-clean-label-in-2023https:// fmcggurus.com/blog/fmcg-gurus-the-importance-ofclean-label-in-2023/
2. Ipsos, Global Coloration Consumer Understanding, 2021 survey for dsm-firmenich
4. Major study indicates a link between hyperactivity in children and certain food additives - https://www. southampton.ac.uk/news/2007/09/hyperactivity-inchildren-and-food-additives.page
5. New risks from ancient food dyes: cochineal red allergy: https://www.eurannallergyimm.com/ wp-content/uploads/2014/11/volume-risks-fromancient-food-dyes-907allasp1.pdf
