India, March 3 -- In January 2025, the United States' Food & Drug Administration announced it was banning Red 3 nationwide by January 2027.
While the bans do not directly impact India, they do affect the many brands who export food and drink to the US - and will also contribute to the growing global momentum toward natural colouring solutions.
Manufacturers now face a pressing question: How can you replicate Red 3 naturally without compromising on stability, brightness or shelf life?
At GNT, our application team loves tackling challenges like this. We create all our EXBERRY(R) colours from non-GMO fruit, vegetables and plants and they allow for natural ingredient declarations such as "vegetable juice for color" in the US or "concentrate of beetroot and carrot" in India and the EU.
In this article, we'll share what we've learned from hands-on testing in the lab and on the production floor, helping you transition to plant-based colours while maintaining vibrant red shades.
Selecting plant-based reds
Choosing the right raw materials is key to achieving the ideal shade and performance for your product.
Concentrates such as radishes, red potatoes and purple sweet potatoes contain anthocyanin pigments that can deliver a range of red and pink hues. These sources are versatile for a wide range of products, but the pH of the system plays a significant role in the final colour. In acidic environments, they appear bright red or pink, while in alkaline conditions, they shift to purple or blue. We usually recommend anthocyanin-based colours unless the pH range is above 5.
Beetroot concentrates offer another option. They contain betanin pigments that offer rich pink and red hues and are not influenced by pH, but they can be more sensitive to heat. If using beetroot in a bakery application such as red velvet cake, we will work closely with you to optimise its performance.
Sometimes the best red solutions come from blending multiple colours. For example, adding orange to a maroon red can help brighten or warm the hue to a vibrant fire engine red. Blending also enables us to create custom hues while keeping costs in check.
Formulating for success
Plant-based reds require a bit more finesse than artificial colours, but with the right approach, you can achieve stunning results.
For pH-sensitive reds, like those from purple sweet potato, even a small decrease in pH can enhance brightness and improve stability, helping to maintain a vibrant, consistent shade. For heat- or light-sensitive colours like beetroot, ingredients like ascorbic acid can enhance stability.
Minimising exposure to prolonged high heat during production will also help to maintain colour intensity. One effective strategy is adding colours later in the process to reduce heat exposure and maintain vibrant hues.
We will carry out small-batch testing to find the best approach for your project. Ideally, we mimic your process as closely as possible, focusing on key parameters that impact colour performance, including pH, heating conditions and base colour. By testing different dosages and blends, we fine-tune the colour to ensure it's just right for your product.
Ensuring stability
If a long shelf life is required, we often recommend slight overages or adjustments to ensure the colour stays vibrant when using heat-sensitive colours like beetroot.
Our Binder Accelerated Stability Chamber speeds up colour testing for food and drink by up to 20X, offering rapid insights into dosage levels and raw material performance. This innovative tool helps us efficiently identify optimal colour solutions for your products.
Colour challenges
Recreating the fluorescent hot pink of synthetic Red 3 is a challenge in natural colour formulation. While plant-based alternatives like black carrot and beetroot can provide vibrant reds and pinks, they often don't replicate Red 3's exact intensity, especially in high-impact applications like brightly coloured frostings or confectionery.
Anthocyanins' sensitivity to pH means their hue can shift based on the acidity or alkalinity of the product, making consistency a challenge. Beetroot, on the other hand, offers a rich red but is more heat-sensitive, limiting its use in high-temperature processes. These factors can result in a colour that's slightly different from the intense hue of synthetic Red 3 but still vibrant and visually appealing.
Despite these challenges, with the right formulation and testing, plant-based reds can still deliver beautiful results that will comply with the latest regulatory standards.
Building consumer trust
When you switch to plant-based colors, you can use your packaging to highlight these natural ingredients. Consumers care about what goes into their food, and sharing that your vibrant reds come from radishes, beetroots or purple sweet potatoes can go a long way in building trust.
Whether you're just starting to explore natural reds or ready to dive into formulation, we're here to help. With decades of experience replacing artificial colours, EXBERRY(R) by GNT offers the perfect plant-based solution for modern consumers.
Published by HT Digital Content Services with permission from FoodTechBiz.