Synthetic vs Natural
- Felix Ghyczy
- Jan 26
- 2 min read
Innovation managers in the dairy and plant-based sectors often face a tough choice: should they prioritize a clean label or maintain the functional performance of their products? Synthetic colorants and separate antioxidant additives can help achieve vibrant colors and extended shelf life, but they add complexity to ingredient lists. Consumers are increasingly scrutinizing these ingredient decks, pushing R&D teams to find simpler, more natural solutions.
Recent data points to a promising alternative. Microalgae-derived beta-carotene oils are emerging as a dual-function ingredient. These oils serve both as natural yellow/orange pigments and as potent antioxidants in food and cosmetics. This means R&D teams can replace two separate ingredients with a single, like micro algae and therefore both simplifying supply chains and meeting consumer demand for cleaner labels!
The Challenge of Clean Labels in Dairy and Plant-Based Products
Clean label demands are reshaping how food ingredients are selected. Consumers want transparency and fewer artificial additives. Yet, synthetic colorants and antioxidants have long been used because they reliably deliver bright colors and protect products from oxidation, which affects taste and shelf life.
Using synthetic additives often conflicts with clean label goals. This creates a trade-off for innovation managers: either use multiple synthetic ingredients or accept shorter shelf life and less appealing appearance.
Microalgae as a Natural Solution
Microalgae offer a unique opportunity to solve this trade-off. These tiny aquatic plants produce beta-carotene, a natural pigment with antioxidant properties. Extracting beta-carotene oils from microalgae provides a multifunctional ingredient that can:
Add natural yellow to orange hues to dairy and plant-based products.
Protect fats and oils from oxidation, extending shelf life.
Reduce the number of ingredients on the label, supporting clean label claims.
Seaweed and microalgae have been used traditionally in food, but advances in farming technology now allow for more efficient extraction and purification of these valuable compounds.
Benefits of Using Microalgae-Derived Ingredients
Switching to microalgae-derived beta-carotene oils brings several advantages:
Simplified supply chains: Instead of sourcing separate colorants and antioxidants, manufacturers can use one ingredient.
Consumer appeal: Natural ingredients resonate better with consumers seeking clean labels.
Market potential: The algae ingredient market is projected to reach $7.9 billion by 2035, with multifunctional ingredients commanding higher premiums.
Sustainability: Microalgae cultivation has a smaller environmental footprint compared to synthetic production or traditional agriculture.
Practical Considerations for R&D Teams
While the benefits are clear, challenges remain in scaling microalgae extraction to meet cost targets for mass-market products. BlueBurn provides market mapping of suppliers and helps to find the supplier that meets the needs and requirements.
Looking Ahead
Are you ready to follow the trend?
The future of food ingredients lies in multifunctional, natural solutions. Microalgae and seaweed are well-positioned to play a key role. Innovation managers and R&D teams should explore these ingredients as part of their clean label strategies. The question remains: are you currently exploring ingredients that solve both visual and preservation challenges in your clean label roadmap?
By focusing on microalgae-derived beta-carotene oils, you can reduce complexity, meet consumer expectations, and prepare for a growing market that values natural, multifunctional food ingredients.
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