Is your natural food dye regulatory compliant, shelf-stable, and ready to scale?

The US FDA’s voluntary phase-out of synthetic dyes and Europe’s strict E-number framework are forcing F&B brands to find natural alternatives to Red 40, Yellow 6, Blue 1, and Green 3. 

Swapping to plant extracts as natural food dyes gets formulators to their color goals. But the trade-offs make the replacement far more complicated. Crop-to-crop supply variability, pigment degradation during shelf life, and sourcing costs make margin math difficult.

Global food color manufacturers like Sensient Technologies, DSM-Firmenich, and Döhler are scaling up precision fermentation, microalgal, and mineral-based colorants to solve these challenges. 

This webinar breaks down which of these technologies are commercially ready, which still need more R&D, and where white-space opportunities are emerging. 

What you’ll take away from this webinar

1. How are regional regulatory timelines enabling transitions to natural food dyes across different markets  (US, EU, China)?
2. What are Sensient Technologies, DSM-Firmenich, Döhler, and emerging startups patenting and commercializing in the natural colorants space?
3. Precision fermentation, microalgae, plant extraction, upcycling, and mineral-based systems: which route fits each product category?
4. Which of these natural colorant routes offers the best balance of market-readiness, cost, scalability, and regulatory acceptance?
5. Are calcium sulfate and calcium phosphate practical alternatives to TiO₂?
6. Where are the white spaces emerging? 

Join this webinar to benchmark emerging solutions, evaluate scalability, and identify the best fit across beverages, dairy, bakery, confectionery, and other food applications.