The food and beverage industry is entering a decisive moment. In the United States, regulatory changes have moved toward restricting or banning artificial dyes. What began as isolated actions in a few US states has now gained federal momentum.

In Latin America, we are seeing a similar trend. Several countries in the region are reviewing their legislation and considering measures that align with this global shift. And this trend is being repeated in other regions – especially those with significant exports to the United States.

At the same time, consumers globally are becoming more attentive and demanding when it comes to product composition. They increasingly favor foods that look natural, are made from recognizable ingredients, and convey a sense of health and transparency.

Growing interest in natural

At Oterra, we have felt this change very clearly. Over the past months, the number of inquiries from food and beverage manufacturers looking to transition from synthetic to natural colors has grown significantly. Major brands are already incorporating natural colors into new product developments, and many are taking concrete steps to reformulate existing lines. The direction of travel is clear – the era of artificial colors is giving way to one defined by natural, sustainable, and consumer-trusted alternatives.

For some manufacturers, this journey is still new, and it can raise practical and regulatory questions. Based on our experience supporting companies across the world, here are some key considerations that help ensure a smooth and technically successful transition.

Six steps to natural colors

One of the first aspects to assess is product pH, as it directly affects the performance and stability of natural pigments. Selecting the right color solution prevents unwanted precipitation or changes in hue. Similarly, the presence of vitamins and minerals in a formulation can impact pigment stability, so choosing natural colorants with proven compatibility is essential.

Packaging also plays a role. With the right expertise, it’s possible to avoid pigment migration or staining while maintaining vibrant color presentation on shelves.

When it comes to macronutrients such as proteins, fats, sugars, and sweeteners, it’s important to understand their interactions with pigments to achieve the desired final appearance. Flavorings and extracts can also influence color stability, so technical expertise in formulation is vital to prevent any unexpected reactions.

Finally, there is the question of regulatory compliance. In some jurisdictions, natural colors can be considered part of the ingredient list rather than additives. Navigating this correctly requires specialized regulatory insight – not only to ensure accurate labeling and documentation but also to streamline the approval process in each market.

Food manufacturing involves multiple variables. From temperature and pressure to ingredient interactions, all of which influence how color behaves in a final product. Fortunately, the market today offers a broad portfolio of natural color solutions with excellent cost-effectiveness. These solutions deliver strong stability and visual appeal, with vivid and intense shades that meet both technical and consumer expectations.

Be proactive - with Oterra

However, choosing the right partner is critical. Collaborating with experts in natural color applications and regulations such as Oterra can make the transition significantly easier, reducing reformulation time and ensuring consistent product quality.

Companies that take proactive steps now will be better positioned to meet new regulatory requirements, maintain access to key export markets such as the United States, and appeal to consumers who are increasingly prioritizing naturalness and well-being in their purchasing decisions.

This is a moment of opportunity for Latin American food manufacturers and other regions – a chance not only to adapt to changing regulations but to lead in a global movement toward more natural, transparent, and sustainable foods.