If it is an additive that realizes the goal of the test and investigation on behalf of the consumers association, it is said to be a good coloring. Colorants attract their bad reputation due to unreasonable use of the first coloring molecules issued in chemistry. Artificial coloring, in particular the tartrazines, have a bad reputation. Since, the food industry has been looking for molecules with natural substitutes.
In 2010, out of the total colors market of $ 1.7 billion, natural colors comprise $ 650 million and this share grew 6.5% last year, higher than the total colors growth of 4%. Food processes usually favor synthetic coloring which better resist to heat and other compelling conditions. Thus, under consumer pressure, the use of natural colorings is expanding, while, and in the same time new technical development facilitate their use.
This research describes the world demand by type of product and establishes a comparison between synthetic and natural colorings in terms of physical and nutritional characteristics, process of use and cost. It also analyzes the market by food application: beverages, prepared fruits, confectionery, dairy products and ice cream, bakery-pastry. It also reviews the producers and the level of competition in the sector.