Global Natural Food Colors Market: Growing Demand for Spirulina Extract to Boost Market Growth

An increasing number of popular food product brands are moving away from synthetic colorants in favor of natural alternatives. The global natural food colors market is estimated to expand at a CAGR of 6.8% during the period between 2014 and 2020. The overall market was worth US$1,144.0 mn in 2014 and is projected to reach a valuation of US$1,697.6 mn by 2020. In 2014, the global natural food color market accounted for 54.9% of the overall food colors market and is expected to hold around 60% of the global food colors market by 2020.

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On the basis of type of natural food colors, the global natural food colors market can be segmented into curcumin, carotenoids, paprika extract, anthocyanin, chlorophyll, spirulina, and others including carmines and betalains.

Carotenoids to Dominate Global Food Colors Market

Carotenoids are a group of naturally occurring pigments synthesized by algae, plants, and photosynthetic bacteria. The richly colored molecules are sources that give red, yellow, and orange colors in many plants. In 2014, carotenoids segment accounted for 31.8% of the global natural food colors market and was worth US$363.2 mn. In the next few years, though the segment is expected to lose negligible market share, it will still dominate the overall market.
Anthocyanin is the second largest segment in the global natural food colors market. It gives red, purple, pink, and few blue shades to various low pH food products and beverages. Manufacturers have now devised new technologies for the extraction of anthocyanin pigment. For example, San Joaquin Valley Concentrates, the world’s largest manufacturer of anthocyanin colors, has developed a new drying process that crystallizes anthocyanin. The color-rich crystals of anthocyanin are manufactured by removing water from raw materials such as grapes. Purple sweet potato, purple carrot, and cabbage have emerged as the most preferred raw materials for manufacturing anthocyanin-based colors.

Spirulina Extract to Witness Robust Demand in Coming Years
Blue is a tough color to find in the natural food colors market. In January 2012, the U.S. Food and Drug Administration (FDA) had approved spirulina (Scientific name: Arthrospira platensis) as a natural blue colorant for chewing gums and candies. Later in May 2014, the FDA permitted the usage of spirulina as a colorant of food products, thereby not restricting it as colorant to gums and candies only.

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 Spirulina is a cyanobacteria with blue pigment from phycocyanins that are extracted through a water extraction process. As spirulina also contains high levels of chlorophyll, it serves as a foundation for green color blends as well. The natural blue colorant is being widely used in dessert coatings and toppings, frostings, yogurts, puddings, custards, gelatin, breadcrumbs, ice cream, and frozen desserts. During the period between 2014 and 2020, the demand for spirulina extract is projected to witness tremendous growth.