Achieving a vibrant, heat-stable red using natural ingredients remains one of the most difficult hurdles in modern food science. While synthetic alternatives are easy to maintain, natural versions often fail to survive the high temperatures required for baking and snack production.
Christina Cuddihy from Kalsec explains that manufacturers face significant challenges regarding formulation and cost. According to FoodNavigator Europe, these technical barriers make it difficult for brands to move away from artificial dyes without sacrificing visual appeal.
