Food Manufacturing | The Natural Shift: Navigating the Transition from Synthetic to Natural Colors

The shift from synthetic to natural food coloring is more than just a trend—it is a regulatory and consumer mandate. In our latest blog post, Nelson-Jameson’s Dairy Ingredients Manager, Katelyn McCormick Sitzman, breaks down the complexities of moving away from artificial dyes as we approach critical 2026 and 2027 deadlines.

Transitioning to natural alternatives is not a simple one-to-one swap. From the impact of pH levels and heat treatments to the "cost-in-use" realities of natural concentrations, Katelyn explores the technical hurdles every manufacturer must navigate. Learn why the 12-to-18-month formulation cycle means the time to act is now, and how strategic sourcing can help you balance clean-label demands with product stability and profit margins.