Market research and competitive intelligence provider Fact.MR’s recently published study estimates the global natural food colors industry to reach US$ 17 Bn by 2031, expanding at over 7% CAGR across the upcoming decade. The ever flourishing clean-label revolution is boding well for the natural food colors market.

From 2016 to 2020, natural food color sales expanded at around 4% CAGR, reaching US$ 8.5 Bn by the end of the said historical period. The ever increasing healthy eating trends observed throughout the coronavirus pandemic crisis further fueled expansion prospects in the past year alone.

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Key Takeaways from the Market Study

• Based on application, packaged/frozen foods to expand at a CAGR of around 5% through 2031
• Anthocyanin to be most frequented food color, likely to grow at over 6% CAGR
• Asia to emerge as a highly opportunistic market, accounting for 30% of total sales in 2020
• U.S to experience significant growth, registering a CAGR of nearly 5% until 2031
• India and China to be the most opportunistic markets throughout the Asian region
• Global market for natural food colors to expand 2x from 2021 to 2031

“The increasing demand for clean-label products in consumed beverages is expected to boost the demand for naturally colored and natural-flavored beverages,” says a Fact.MR analyst.

Key Segments Covered

• Application Type

  • Dairy Food Products
  • Beverages
  • Packaged Food/ Frozen Product
  • Confectionary and Bakery Products
  • Other

• Pigment Type

  • Carotenoid
  • Curcumin
  • Anthocyanin
  • Paprika Extract
  • Spirulina Extract
  • Chlorophyll
  • Carmine
  • Others

Competitive Landscape

Strategic collaboration can increase revenue and market share for natural food colors. New technologies and products help manufacturers enter new markets.

• Food coloring company Phytolon announced a $4.1 million funding round for natural food colors. Phytolon replaces artificial ingredients in the food coloring process with natural ones. Phytolon produces food coloring through fermentation. A natural dye known as Michroma is made from fermented mushroom roots.
• The company uses a technology that is licensed from the Wiezmann Institute of Science to develop natural colors from plants for food through yeast fermentation. The Phytolon technology promises to be environmentally friendly, non-GMO, and versatile enough to be used in a range of food applications.