An Ingredient Many Brands Take for Granted Is Getting Harder to Find

As major food and beverage companies move away from artificial dyes, demand for natural colors is putting new pressure on supply, pricing and product development. Even brands that have used natural colors from day one could feel the impact. Can Koyuncu, Co-Founder and CMO of Chapter Foods; Tessa Porter, Owner and President of Sprinkk; and Maxi Heidenblut, Founder and CEO of Häppy Candy, break down what's changing, why natural colors are so challenging to work with, and how brands can protect their products, margins and supply chains.

You will learn:

• How to secure natural color supply when larger brands are competing for the same ingredients

• Which colors are most vulnerable to shortages and what alternatives are worth exploring

• Why a color that passes R&D can still fail months later, and how to test for it

• When matching your product's original color is worth the cost—and when a different look makes more sense

• How to calculate the true cost of natural colors beyond the ingredient price, including formulation, processing and shelf-life risks