Synthetic vs Natural Food Colours – Which One Suits Your Brand Better?

In today’s competitive market, product appearance is crucial to winning new customers, and rightfully so, colour captures a pivotal role. From confectionary, baked goods and beverages, all the way to pharmaceutics, colour selection can single handedly determine a product’s acceptability. 

Which brings us to the question that faces nearly all manufacturers – should you be concerned with natural or synthetic food colours? 

While it is fair to say that natural colours, owing to the clean-label inclination are steadily gaining momentum, many sectors still prefer using synthetic food colours for their reliable characteristics—shelf-life, brightness, stability, and inexpensive cost. On the other hand, natural colours work perfectly for brands that are trying to market themselves as health oriented and organic, but come with problems like fading over time, higher formulation costs, or… changing consumer attitudes towards these brands.

From what has been outlined in our in-depth article, we cover the most critical attributes that every manufacturer needs to consider: 

  1. Fading brand image versus brand reliability and safety labels
  2. Vibrancy and uniformity consistency
  3. Price along with supply chain management proficiency
  4. Administrative obstacles
  5. Market demands
  6. Brand image and reputation.

Whichever product you are manufacturing, the correct decision regarding colour to choose highly depends on your type of market, category of product, and objectives of the brand. 

Alongside these details, we have provided a transparent comparison table, ensuring that you can make a judicious decision that won’t put you in risk of following societal tendencies. 

Want to read the full comparison and discover which colouring solution is best for your brand?

Read the complete article by clicking here.

Location: Bhiwadi, Rajasthan, India

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