Please Avoid these Errors when using Synthetic Pigments

In the food industry, color is the first element that moves consumers. A cup of bright fruit juice, a piece of colorful candy, and a delicate baked Dim sum may all be inseparable from synthetic pigments.

Compared to natural food pigments, synthetic pigments have the advantages of strong coloring power, good stability, and low cost, making them the first choice for many food companies.

Today, this article focuses on the four pitfalls that food professionals are most likely to fall into when using synthetic pigments, combined with real cases and practical suggestions, to help you clarify the logic of use and avoid potential risks.

-- Failure to Comply with Regulatory Guidelines --

Treading the regulatory red line and ignoring regional regulatory differences

Among all the errors in using synthetic pigments, ignoring regulatory guidelines and regional regulatory differences is the most fatal. Many companies only focus on the coloring effect and cost of pigments during research and development or production, but are unaware of the regulatory requirements of different countries/regions, which ultimately leads to the immediate removal of products from the market, and even faces huge fines and legal lawsuits.

Firstly, we need to clarify a core principle: synthetic pigments belong to the category of food additives, and any country or region has strict restrictions on their use, including “allowed types of pigments”, “applicable food categories”, “maximum usage”, “residue standards”, etc. Once they exceed the scope, it is a violation of regulations.

Give a real case: In 2023, a Chinese snack brand plans to enter the European Union market, and its main product is a colored potato chip that uses synthetic color lemon yellow.

In the domestic market, lemon yellow is allowed to be used in puffed foods with a maximum usage of 0.1g/kg, but the brand did not check the relevant EU regulations in advance when entering the EU – the EU revised its food additive regulations as early as 2021, explicitly prohibiting the use of lemon yellow in puffed foods and only allowing limited use in some candies and beverages.

In the end, the brand’s 100000 potato chips were detained by EU customs, resulting in millions of lost goods costs and logistics expenses. They were also blacklisted by EU regulatory authorities for the illegal use of food additives and were not allowed to enter the EU market for three years.

Why do these regional differences occur? The core reason is that different countries have varying perceptions of the safety of synthetic pigments. Some synthetic pigments, for example, have been shown to pose potential carcinogenic or allergenic risks. Different countries will formulate regulatory policies that are based on the food safety standards of their country and public health requirements.

Religious beliefs, dietary cultures, and other factors may also influence regulatory requirements. For example, in areas where halal foods are produced, there are specific requirements regarding the source of the synthetic pigments and the production process. Jewish food is subject to strict hygiene standards and colors that don’t meet these standards aren’t allowed to be used, even if the safety requirements are met.

What is the correct way to avoid this misunderstanding?

1.Create a database of regional regulations. It is essential to know the regulations in advance, whether you are operating on the local market or a cross-border market. This includes the types of synthetic pigments that can be used, the categories applicable, the maximum usage, the labeling requirements etc.

2.Select synthetic pigments that are internationally recognized.In most countries, pigments such as “sunset blue”, “carmine” and “bright yellow” are permitted for use. They also have many applications and can help reduce the risk of non-compliance in international business.

3.In advance, apply for certification. It is recommended that if you plan to enter an unfamiliar market, a third party testing agency conducts compliance testing in advance on your product to ensure the use of synthetic colors complies to local regulations

-- Overuse and Color Dependence --

The more vibrant the color, the more popular the product is “- this is the inherent understanding of many food companies. In order to attract consumers’ attention, many companies fall into the misconception of excessive addition when using synthetic pigments, believing that as long as the maximum usage amount specified by regulatory authorities is not exceeded, they can add them freely.

However, in reality, excessive use of synthetic pigments not only affects the taste and flavor of products, but also triggers color dependence among consumers, which can damage the brand’s reputation and competitiveness in the long run.

Firstly, we need to clarify that ‘not exceeding the maximum usage limit’ does not mean ‘can be used excessively’. The “maximum dosage” set by regulatory authorities is the “safety upper limit”, which means that using at this dosage does not pose a significant threat to human health, but this does not mean that this dosage is the optimal dosage.

Excessive use of synthetic pigments can lead to a series of problems: for example, some synthetic pigments have a certain odor, and excessive addition can mask the flavor of the food itself, causing the product to lose its original taste; For example, excessive coloring can increase the osmotic pressure of food, affect the shelf life of products, and make them more prone to spoilage.

More importantly, excessive use of synthetic pigments can lead to color dependence in consumers. The so-called color dependence refers to the gradual decrease in consumers’ sensitivity to colors after long-term exposure to overly bright food colors, and only brighter colors can attract their attention.

This phenomenon is particularly evident in children: for example, many parents find that their children only like to eat brightly colored candies and snacks, and have no interest in natural foods with light colors, which is a typical manifestation of color dependence.

In addition, excessive use of synthetic pigments can also cause health concerns among consumers. With the increasing awareness of consumer health, more and more people are paying attention to the “naturalness” and “safety” of food. Overly bright colors can make consumers suspect that a large amount of additives have been added to the product, thereby reducing their willingness to purchase. For example, in the European and American markets, many consumers tend to choose food with “no added colors” and “natural colors”. Products that are too bright may be considered unhealthy and difficult to gain consumer recognition.

How can you avoid the myth of excessive usage?

1.The principle of “minimum need” should be followed. Use of synthetic pigments has a primary purpose to enhance the color and attractiveness of foods, not to achieve maximum vividness.

2.Adopting the compound coloring method. Compound coloring is a better option than adding a lot of pigments. It can produce a natural color and be more stable.

3.Pair with natural pigments. Combining natural pigments with synthetic pigments will reduce the amount used of synthetic pigments and increase the “naturalness” while meeting consumer health concerns.

4.Color preferences of consumers are important. You should not blindly chase brightness. Different age groups and different regions will have different color preferences.

-- Neglecting the Internal Interactions of the Formula Leads to Unstable Color --

Many food industry practitioners only focus on the coloring effect of synthetic pigments themselves when using them, but ignore the interaction between other ingredients in the formula and pigments, resulting in problems such as “color fading, discoloration, and fading” of the product, which seriously affects the appearance and quality of the product. This misconception of neglecting the internal interactions of formulas is one of the important reasons for the soaring return rate and declining reputation of products.

The stability of synthetic pigments is influenced by many factors, including the pH value, temperature, light, oxygen content of the food, as well as the sugar, salt, protein, vitamins and other components in the formula. Different pigments have different sensitivities to these factors. Once conflicting ingredients are present in the formula, it may lead to pigment decomposition and discoloration, thereby affecting the color of the product.

Take a typical case: a beverage company has developed an acidic fruit juice beverage that uses synthetic pigments Brilliant Blue for coloring. During laboratory testing, the color of the beverage appeared bright blue with good stability. But after mass production, many consumers have reported that the color of the beverage will gradually become lighter or even light purple after being opened and left for a period of time.

After investigation, the company found that the problem lies in the vitamin C in the formula. Bright blue belongs to acidic unstable pigments, while vitamin C has reducibility. In acidic environments, vitamin C will undergo redox reactions with bright blue, leading to its decomposition and resulting in a lighter and discolored color of the beverage.

Due to the lack of consideration for the interaction between vitamin C and bright blue during research and development, the product had serious quality issues and ultimately had to recall all products, resulting in heavy losses.

For example, a baking company used synthetic pigments lemon yellow and sodium bicarbonate when making cakes. Due to the discoloration of lemon yellow in alkaline environments, and baking soda being an alkaline component, the cake turns orange after baking, which does not match the expected yellow color. Many consumers mistakenly believe that the product has deteriorated and return it one after another, causing huge economic losses and reputation damage to the enterprise.

In addition to the interactions between components, environmental factors such as temperature and light can also affect the stability of synthesized pigments. For example, some synthetic pigments are sensitive to light and can decompose when exposed to sunlight for a long time, leading to product fading; High temperature heating can accelerate the decomposition of pigments, such as using synthetic pigments in fried foods. If the frying temperature is too high, it can cause pigment decomposition and affect the color of the product.

How can you avoid this misunderstanding and ensure that synthetic pigments are present in the formula?

1.Understanding the stability of pigments is important. It is important that you carefully read the product manual before choosing synthetic pigments to ensure they are stable under different conditions such as temperature, light, pH, and food additives.

2.Compatibility testing of the formula is required. It is important to test the compatibility of a formula before mass production. This involves mixing synthetic pigments and other ingredients, simulating production conditions and storage, and checking the stability of pigments.

3.Adjust the pH value in the formula. The PH value of the formula is a key factor in determining stability. Different pigments have different pH values.

4.Stabilizers can be added to improve pigment stability. Stabilizers can be used to counteract the effects of vitamin C, which reduces the pigment’s stability.

5.Optimize production and storage of the product. It is best to avoid overheating pigments and add them after the product is cooled.

-- Inappropriate Labeling and Lack of Transparency --

Many companies focus only on compliance with the production process when using synthetic pigments. They ignore the importance labeling. Labeling that is not transparent or inappropriate violates regulatory requirements and can also cause a trust crisis.

Label standardization directly impacts the purchasing decisions of consumers in today’s age of increased consumer awareness of health.

First, it is important to note that the regulatory authorities are very strict about labeling synthetic pigments. Labeling regulations may differ in different countries and regions, but they all must meet the same basic requirements: “clarity, accuracy and completeness”. This is to ensure consumers are able to understand the type and content of the synthetic pigments in the product.

In the US, synthetic pigments are required to be clearly listed as an ingredient, with the word “synthetic” being used. China also requires that the names of the synthetic pigments be included in the list.

The following are some common mistakes that occur when labeling is not done correctly:

1.Fuzzy labeling, such as stating only “food coloring” or “coloring agent” without specifying the specific color code or name

2.”Missing Labeling” is the term used to describe the addition of artificial food colors that are not listed in the ingredients list.

3.False labeling, such as labeling “no additional pigments”, but using synthetic edible pigments or labeling colors which do not match what is actually used.

4.The term “content labeling error” is used to describe the discrepancy in the pigment content between the labeled content and the actual contents, which may be above or below the regulatory range.

Labeling that is not accurate and lack of transparency may also lead to health concerns for consumers. Consumers have the right to access ingredient information in the age of transparency. Labels that are vague or misleading can lead consumers to believe the company is “hiding”, and therefore doubt the product’s safety.

When buying food for children, many parents check the type of pigments listed in the ingredients list. Parents will stop buying products if the labeling is unclear.

How to avoid label labeling misconceptions?

1. Label according to the requirements of the market. Labeling laws for synthetic pigments vary from country to country, so it’s important to know and adhere to them before you start.

2. Use clear and simple annotations. Label labeling must not only comply with the regulatory requirements but also take into account consumer reading habits. Use clear and simple expressions and avoid using professional terminology or vague vocabulary.

3. Enhance transparency and consumer trust by actively enhancing it. Companies can not only provide the necessary labels, but also actively disclose information like “food additive usage lists” and “safety assessments reports” for their products and display them on brand websites, social networks, and other channels in order to increase product transparency.

Avoid false advertising, and stick to your integrity. Avoid false labeling to lure consumers. For example, do not label “no added color” or “natural color” when you are actually using synthetic colors.

Manufacturer of Dyes and pigments

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