Formulating with the natural colors and flavors consumers currently crave is inherently challenging. Natural ingredients can be less stable than synthetic alternatives. They can be affected by processing, packaging, storage and other factors. And some natural colors and flavors have off-notes or require masking flavors.
Advancements in the category are making natural options more viable, though. Extraction and preservation techniques are improving. Suppliers are developing new varieties of natural colors and flavors, and techniques like encapsulation are enhancing stability. Once-futuristic technologies like artificial intelligence (AI) and precision fermentation also have the potential to address common color and flavor challenges.
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