How Plant-Based and Fermentation-Derived Colors are Gaining Traction

Think about the last time you grabbed a smoothie, candy, or drink. Chances are, the color caught your eye first. Food colors aren’t just for looks — they tell a story about the product. And lately, people are starting to wonder: Where does that color come from?

That’s where plant-based and fermentation-derived colors are stepping in. They’re no longer a niche option. More brands and consumers are choosing them over synthetic dyes.

Why Natural Colors are Becoming Popular

Artificial colors have been everywhere for decades. They were cheap, bright, and easy to use. But people started paying attention to what’s inside their food. Some studies suggested certain artificial dyes could have health impacts. Now, many shoppers prefer something natural — like beet juice instead of “Red 40.”

Numbers back this up. Around 39% of new U.S. food and beverage products now mention natural colors on the label. That’s a big jump from a few years ago.

What are Plant-Based Colors?

Plant-based colors come from things we can recognize — fruits, vegetables, spices, and flowers. Beetroot gives red. Turmeric gives yellow. Spirulina gives green.

These colors don’t just look nice — some bring health perks too. Carotenoids in carrots and turmeric, for instance, act as antioxidants. And let’s be honest, seeing real ingredients on a label just feels safer.

Fermentation-Derived Colors

Fermentation-derived colors sound technical, but the idea is simple. Microbes like yeast, bacteria, or algae naturally produce pigments. These can create consistent, bright colors — even blues and purples, which are tricky with plants alone.

It is just like letting nature and science team up. The result? Colors that are safe, reliable, and scalable for production.

(Source: FDA)

Big Brands Are Taking Notice

Some major companies are making big moves. Campbell’s, for example, plans to remove synthetic dyes from all its products by 2026, switching to natural alternatives like purple carrot juice and annatto.

Kraft Heinz is also planning in a similar manner. It is now clear that brands are listening to consumers who care about transparency and safety.

(Source: Food & Wine)

The Market Is Booming

The natural color market isn’t just trendy but it’s also growing fast. Experts say it could reach US$ 4.1 billion by 2033. Drinks, baked goods, and snacks are leading the charge. Around 41% of food formulators are using natural colors now.

This isn’t a passing fad. People are serious about cleaner, safer ingredients.

Other Benefits

Natural colors are better for the planet too. Plant-based pigments are biodegradable. Fermentation processes often use fewer resources than synthetic dyes. We can now have food that looks great while being more eco-friendly.

Challenges Still Exist

Of course, natural colors aren’t perfect. Some react to heat, light, or acidic foods. But there are ways around this. Encapsulation, for example, protects pigments inside a tiny coating, keeping them stable.

Looking Ahead

Consumers want more transparency, better health, and sustainability. Natural colors fit that perfectly. Over the next few years, we’ll likely see even more plant-based and fermentation-derived colors in products — from beverages to desserts to snacks. It’s safe to say nature’s palette is taking center stage.

Frequently Asked Questions

• What are plant-based colors?
  • They’re colors made from fruits, vegetables, spices, or flowers. Beetroot, turmeric, and spirulina are common examples. They’re natural, safe, and sometimes even healthy.
• How do fermentation-derived colors work?
  • Microbes like yeast or algae produce pigments naturally during fermentation. This method can create colors like blue or purple that are tough to get from plants.
• Are natural colors healthier than synthetic dyes?
  • Yes. Natural colors come from real ingredients and are generally considered safer. Plus, people like the cleaner, simpler labels.
• Which industries use these colors?
  • Beverages, baked goods, snacks, dairy, sauces, confectionery — and even cosmetics. Anywhere color matters, natural pigments are being used.
• Why are companies switching to natural colors?
  • Consumers want clean labels. Regulators are approving more natural additives. Environmental concerns are rising. All this is pushing brands to change.
• Are there challenges with natural colorants?
  • Some colors can be sensitive to heat, light, or pH changes. But new techniques like encapsulation are improving stability and usability.