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Color isn't just visual—it's emotional. It shapes how we feel about the food we eat and the trust we place in the brands behind it. Now, more than ever, that trust is being tested. With growing evidence that synthetic food dyes like Red No. 40 and Yellow No. 5 may harm children's health, and with global regulators stepping in, food manufacturers face a moral and market imperative: it's time to go natural.

The 2025 Make America Healthy Again (MAHA) Report has sent a clear signal—reformulate or be left behind. But moving away from synthetic dyes isn't just about compliance. It's about delivering safer, cleaner, and emotionally resonant food experiences. And that’s where HunterLab comes in.

Why Synthetic Food Dyes Are Being Banned

From hyperactivity in children to outdated FDA safety standards, synthetic dyes have become a public health concern. The MAHA Report, backed by federal agencies, is pushing for urgent reevaluation. Europe has long since labeled or banned these additives—and the U.S. is finally catching up.

For food brands, the message is clear: if you're still using petrochemical dyes, your products—and your reputation—are at risk.

Scientific Challenges of Going Natural

Switching from synthetic to natural colorants isn’t easy. Food scientists must solve for:

• Stability: Natural dyes degrade in heat, light, or acidic conditions.
• pH Sensitivity: Color shifts based on a product’s pH.
• Flavor Impact: Many natural pigments affect taste.
• Consistency: Batch-to-batch variation in natural ingredients.
• Supply & Cost: Natural colors are costlier and harder to scale.
  

Color isn't just visual—it's emotional. It shapes how we feel about the food we eat and the trust we place in the brands behind it. Now, more than ever, that trust is being tested. With growing evidence that synthetic food dyes like Red No. 40 and Yellow No. 5 may harm children's health, and with global regulators stepping in, food manufacturers face a moral and market imperative: it's time to go natural.

The 2025 Make America Healthy Again (MAHA) Report has sent a clear signal—reformulate or be left behind. But moving away from synthetic dyes isn't just about compliance. It's about delivering safer, cleaner, and emotionally resonant food experiences. And that’s where HunterLab comes in.

Why Synthetic Food Dyes Are Being Banned

From hyperactivity in children to outdated FDA safety standards, synthetic dyes have become a public health concern. The MAHA Report, backed by federal agencies, is pushing for urgent reevaluation. Europe has long since labeled or banned these additives—and the U.S. is finally catching up.

For food brands, the message is clear: if you're still using petrochemical dyes, your products—and your reputation—are at risk.

Scientific Challenges of Going Natural

Switching from synthetic to natural colorants isn’t easy. Food scientists must solve for:

• Stability: Natural dyes degrade in heat, light, or acidic conditions.
• pH Sensitivity: Color shifts based on a product’s pH.
• Flavor Impact: Many natural pigments affect taste.
• Consistency: Batch-to-batch variation in natural ingredients.
• Supply & Cost: Natural colors are costlier and harder to scale.
  

Color isn't just visual—it's emotional. It shapes how we feel about the food we eat and the trust we place in the brands behind it. Now, more than ever, that trust is being tested. With growing evidence that synthetic food dyes like Red No. 40 and Yellow No. 5 may harm children's health, and with global regulators stepping in, food manufacturers face a moral and market imperative: it's time to go natural.

The 2025 Make America Healthy Again (MAHA) Report has sent a clear signal—reformulate or be left behind. But moving away from synthetic dyes isn't just about compliance. It's about delivering safer, cleaner, and emotionally resonant food experiences. And that’s where HunterLab comes in.

Why Synthetic Food Dyes Are Being Banned

From hyperactivity in children to outdated FDA safety standards, synthetic dyes have become a public health concern. The MAHA Report, backed by federal agencies, is pushing for urgent reevaluation. Europe has long since labeled or banned these additives—and the U.S. is finally catching up.

For food brands, the message is clear: if you're still using petrochemical dyes, your products—and your reputation—are at risk.

Scientific Challenges of Going Natural

Switching from synthetic to natural colorants isn’t easy. Food scientists must solve for:

• Stability: Natural dyes degrade in heat, light, or acidic conditions.
• pH Sensitivity: Color shifts based on a product’s pH.
• Flavor Impact: Many natural pigments affect taste.
• Consistency: Batch-to-batch variation in natural ingredients.
• Supply & Cost: Natural colors are costlier and harder to scale.
  

Color isn't just visual—it's emotional. It shapes how we feel about the food we eat and the trust we place in the brands behind it. Now, more than ever, that trust is being tested. With growing evidence that synthetic food dyes like Red No. 40 and Yellow No. 5 may harm children's health, and with global regulators stepping in, food manufacturers face a moral and market imperative: it's time to go natural.

The 2025 Make America Healthy Again (MAHA) Report has sent a clear signal—reformulate or be left behind. But moving away from synthetic dyes isn't just about compliance. It's about delivering safer, cleaner, and emotionally resonant food experiences. And that’s where HunterLab comes in.

Why Synthetic Food Dyes Are Being Banned

From hyperactivity in children to outdated FDA safety standards, synthetic dyes have become a public health concern. The MAHA Report, backed by federal agencies, is pushing for urgent reevaluation. Europe has long since labeled or banned these additives—and the U.S. is finally catching up.

For food brands, the message is clear: if you're still using petrochemical dyes, your products—and your reputation—are at risk.

Scientific Challenges of Going Natural

Switching from synthetic to natural colorants isn’t easy. Food scientists must solve for:

• Stability: Natural dyes degrade in heat, light, or acidic conditions.
• pH Sensitivity: Color shifts based on a product’s pH.
• Flavor Impact: Many natural pigments affect taste.
• Consistency: Batch-to-batch variation in natural ingredients.
• Supply & Cost: Natural colors are costlier and harder to scale.
  

Color isn't just visual—it's emotional. It shapes how we feel about the food we eat and the trust we place in the brands behind it. Now, more than ever, that trust is being tested. With growing evidence that synthetic food dyes like Red No. 40 and Yellow No. 5 may harm children's health, and with global regulators stepping in, food manufacturers face a moral and market imperative: it's time to go natural.

The 2025 Make America Healthy Again (MAHA) Report has sent a clear signal—reformulate or be left behind. But moving away from synthetic dyes isn't just about compliance. It's about delivering safer, cleaner, and emotionally resonant food experiences. And that’s where HunterLab comes in.

Why Synthetic Food Dyes Are Being Banned

From hyperactivity in children to outdated FDA safety standards, synthetic dyes have become a public health concern. The MAHA Report, backed by federal agencies, is pushing for urgent reevaluation. Europe has long since labeled or banned these additives—and the U.S. is finally catching up.

For food brands, the message is clear: if you're still using petrochemical dyes, your products—and your reputation—are at risk.

Scientific Challenges of Going Natural

Switching from synthetic to natural colorants isn’t easy. Food scientists must solve for:

• Stability: Natural dyes degrade in heat, light, or acidic conditions.
• pH Sensitivity: Color shifts based on a product’s pH.
• Flavor Impact: Many natural pigments affect taste.
• Consistency: Batch-to-batch variation in natural ingredients.
• Supply & Cost: Natural colors are costlier and harder to scale.
  

White wine can also be measured for lot-to-lot color consistency. Of quality concern in white wines is “pinking”, a slight reddish tint to what is typically a yellow/green product.

Wine is a natural product where some color variation is expected and accepted. High color comes from high anthocyanin content and high tannins associated with red wines. Color varies with wine processing practices, particularly fermentation temperature. Co-pigmentation in wine and berry colors, related to presence of anthocyanins, enhances the wine color.

En el vino blanco también puede medirse la consistencia del color de un lote a otro. En los vinos blancos, la calidad se ve afectada por el "rosado", un ligero tinte rojizo en lo que suele ser un producto amarillo o verde.

El vino es un producto natural del que se esperan y aceptan algunas variaciones de color. El color intenso se debe al alto contenido de antocianinas y taninos asociados a los vinos tintos. El color varía con las prácticas de procesamiento del vino, en particular con la temperatura de fermentación. La copigmentación en el vino y los colores de las bayas, relacionada con la presencia de antocianinas, realza el color del vino.