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Natural vs. Artificial Colors: Do you know which foods use natural colors?
In the food industry, the use of pigments is closely related to our diet. Whether it is low-quality handmade chocolate or high-end wine, the richness and brightness of color often determine their sales. In the market, we can see a variety of pigments used in food, and these pigments are usually divided into two categories: natural pigments and artificial pigments. This article will explore the sources, properties, and health effects of these two types of pigments.
Why are food colorings needed?
Food coloring itself is an additive designed to improve the appeal of food. Color not only affects consumers' purchasing decisions, but also affects people's expectations of food taste. Pigments are used for a variety of purposes, including:
- Improve the attractiveness of food appearance
- Offset color loss caused by prolonged storage
- Correct natural color differences
- Provide color to colorless or "interesting" foods
- Help consumers visually identify products, such as the flavor of candy or the dosage of medicine
Natural food pigments
The sources of natural pigments mainly come from plants, animals or minerals. These pigments are extracted and processed and used in foods to improve color. Here are some common natural pigments and their sources:
For example, carotene (E160) comes from carrots, and the blue color comes from Ficus angustifolia.
The history of natural pigments
According to historical records, as early as 1500 BC, ancient Egyptian candy makers used natural extracts to enhance the appearance of their products. As urbanization progresses, the demand for color becomes higher and higher, which promotes the use and trade of pigments.
Artificial food coloring
As opposed to natural colors, artificial colors are usually produced through chemical synthesis. These pigments are less expensive and more stable in color. Synthetic pigments based on coal tar are named because their ingredients are derived from industrial processes. Although these pigments can provide more vivid colors, they also come with safety concerns.
During the 19th century, due to a lack of regulation, many dangerous artificial colors were widely used, resulting in many people being poisoned by accidentally ingesting these toxic colors.
The history of artificial colors
Since the Industrial Revolution, the surge in demand has promoted the widespread use of artificial colors. With the development of analytical chemistry technology, concerns about food safety issues have also increased, and regulatory agencies have begun to gradually regulate the use of artificial colors.
Security Assessment
Whether it is a natural coloring or an artificial coloring, the safety of food must undergo strict inspection and certification. Many countries regulate the safety of food additives, including the FDA in the United States and EFSA in Europe. As scientific research progresses, some artificial colors are gradually withdrawn from the market due to safety issues, and some require labeling of potential allergic reactions.
According to the latest research, some artificial colors may cause allergic reactions in certain children, but for most children, these colors are safe with standard use.
Market Trends
Currently, the global demand for food colorants continues to rise, especially under the influence of home cooking and social media, the use of colorants has gradually become an important means to emphasize food aesthetics. Market forecasts indicate that demand for food pigments will grow to US$6 billion from 2023 to 2028. This growth has also been accompanied by growing health concerns.
Conclusion
To sum up, food colorings, whether natural or artificial, play an indispensable role in our daily diet. As consumers become more aware of food safety and health, in what direction will the market develop in the future?
