With the acceleration of consumers' lifestyles and the increasing demand for standardization in the catering industry, compound seasonings have gained widespread favor due to their convenience, stability, and rich flavors. According to data from Huajing Industry Research Institute, China's compound condiment industry has truly evolved into a trillion-yuan market. In 2022, the scale of China's condiment market reached 513.3 billion yuan (of which the compound condiment market accounted for 178.6 billion yuan).   

Iimedia Research predicts that the market size of compound condiments will reach 336.7 billion yuan by 2027, with a compound annual growth rate of approximately 13.3%, surpassing the overall growth rate of the condiment industry.

In this market, consumers not only focus on the taste and functionality of seasonings but also place higher demands on the visual appeal of products. As color serves as the first impression of food, it directly influences consumers' purchasing decisions and appetite stimulation. Therefore, presenting natural and appealing colors in a safe manner has become a critical issue for compound seasoning manufacturers.

The color of compound seasonings can impact the appearance of cooking ingredients, making it one of the key factors attracting consumers. In compound seasonings (food classification number: 12.10), the following natural pigments can be used: 

Take the widely popular Orleans marinade as an example. Its signature orange-yellow hue has become the visual symbol of this category, enabling consumers to immediately associate it with the unique roasting flavor. This warm and rich tone not only stimulates appetite but also enhances the visual appeal of ingredients during the cooking process.  

When purchasing ingredients, consumers often encounter pre-marinated food products, namely processed meat products (raw meat add seasonings) (Food Classification Number: 08.02.01). By incorporating seasonings, auxiliary materials, and natural pigments permitted under the GB2760 standard, these products improve taste and appearance, enhancing their appeal to consumers.  

Beyond the Orleans flavor, popular compound seasonings on the market exhibit a variety of vibrant colors, such as the orange-yellow series (corresponding natural pigments: natural carotene, turmeric, gardenia yellow), commonly found in curry powder, salt-baked chicken powder, chicken juice, and chicken powder. These provide a warm and appetizing visual impression, suitable for seasoning various foods.  

The red series (corresponding natural pigments: paprika red, paprika oleoresin, carmine cochineal, sorghum red, beet red, radish red) stands out in spicy seasonings and tomato-flavored seasonings, ranging from light pink to deep red, conveying the intensity and characteristics of the products while stimulating consumer expectations.  

Dark colors (corresponding natural pigments: carbon black, gardenia blue) are prevalent in barbecue sauces, black pepper sauce, and black truffle sauce. When cooked with ingredients, they present a rich, mellow texture and unique flavor.  

As consumer health awareness improves, more food producers replacing synthetic pigments with natural pigments, ensuring product safety and meeting modern consumers' pursuit of "clean labels."

For diverse color requirements within different food processing industries, customized food application solutions and technical support can be provided based on customer’s specific food classification numbers.

Please call us or mail us:

COMPANY: ZHUHAI JINGHAO BIOLOGICAL-TECH CO.,LTD.

ADDRESS: AREA B,  4-3 FLOOR ,  NO. 5 BUILDING , CHUANGYE WEST ROAD, SHUANGLIN SECTION, LIANGANG INDUSTRIAL ZONE, JINWAN DISTRICT, ZHUHAI CITY, GUANGDONG PROVINCE, CHINA. P.C. 519000.

WEB.: http：//www.biolo-tech.com        E-MAIL: info@biolo-tech.com

TEL.: 0756-6255288/0756-6255280          MOB.: 13928090373