Integrating natural colors in food and beverage production

Switching to natural colors is an opportunity to bring food and beverage products closer to nature. For US manufacturers, it doesn’t require a complete overhaul of production lines, but it does call for a few thoughtful adjustments in how colors are stored, handled, added to formulations, and managed on equipment.

Natural colors are not inert additives

Artificial colors are largely unreactive. They tolerate a wide range of processing conditions and often can be treated as a simple final addition.

Natural colors, by contrast, are functional ingredients. Their performance depends on how they interact with the formulation and the production environment. This doesn’t make them difficult to use, but it does make intentional process design more important.

Shelf life more robust than expected

A common assumption is that all natural colors have a short shelf life. In reality, shelf life varies widely by pigment and format, and the difference compared to artificial colors can be surprisingly small when storage conditions are right.

Proper storage plays a major role in maintaining color strength and stability over time.

Key storage considerations include:

• Heat control: Heat is the biggest threat to stability. Refrigeration isn’t always required, but consistent, moderate temperatures are essential.

• Air and light exposure: Limit exposure whenever possible. If a container has a resealable lid, close it tightly after each use.

• Supplier guidance: If refrigeration is recommended, following supplier-specific storage guidelines helps preserve performance.

With the right conditions, many natural colors remain vibrant and functional well within typical production timelines.

Handling natural colors in production

Natural colors tend to be more sensitive to processing conditions than artificial dyes. What works well in a pilot setup may behave differently at full scale, where temperature gradients, shear forces, and residence times vary more widely.

Three areas deserve particular attention during scale-up:

Heat sensitivity varies by pigment

Some pigments are more heat tolerant than others. For example, in a UHT dairy application, adding a heat-sensitive pigment like red beet after pasteurization can produce a bright red shade, while adding it before pasteurization may cause browning or color loss.

Shear can affect color integrity

High shear conditions may stress emulsified color solutions, leading to emulsion breakdown. In some cases, shear can also increase foaming — especially in colors with naturally higher protein content.

Pressure and extrusion matter

In extruded products such as cereals, snacks, or licorice, the combination of high heat and pressure can significantly impact color. Stabilized solutions, including encapsulated colors that mimic how pigments are protected in nature, help maintain bright, appealing shades through demanding processes

Rethinking practices developed for artificial colors

Production practices that work well for artificial colors may need a fresh look when switching to natural alternatives.

Artificial colors are often left in tanks for extended periods under varying heat conditions without concern. Natural colors, however, may shift in hue under those same conditions. Some pigments can also stain equipment, which may require adjustments to cleaning procedures or validation protocols.

The good news is that these are known challenges — and every one of them has proven solutions.

Experienced suppliers support manufacturers with best practices for:

• Optimal addition points

• Holding times and temperature limits

• Cleaning-in-place (CIP) considerations

• Scale-up from lab to full production

This support helps ensure that production teams can maintain efficiency, consistency, and hygiene while working with natural solutions.

What usually doesn’t change in production

Despite these adjustments, most manufacturers find that the core of their production process remains intact.

Typically, unchanged are:

• Existing equipment and line layouts

• Batch or continuous processing formats

• Core thermal processes such as pasteurization or baking

• Filling, packaging, and distribution systems

In most cases, success comes from choosing the right color format and addition strategy — not from changing the factory itself.

The bigger shift: integration, not disruption

The most meaningful change is often a shift in mindset. Natural colors encourage closer collaboration between R&D, production, quality, and procurement teams earlier in the development process.

When color is treated as an integrated part of formulation and process design — rather than a last-minute aesthetic decision — manufacturers reduce risk, improve launch confidence, and build products that align with consumer and regulatory expectations.

Moving forward with confidence

Switching to natural colors does affect the production process, but rarely in disruptive ways. With modern natural color solutions, manufacturers can:

• Maintain existing production infrastructure

• Achieve stable, scalable color performance

• Improve alignment with clean-label expectations

With the right expertise and preparation, natural colors become a practical, proven part of everyday food and beverage manufacturing.

How could natural colors work in your production process? Oterra partners with manufacturers to evaluate formulations, processing conditions, and scale-up requirements; supporting a smooth, reliable transition to colors derived from natural sources.