October 26, 2026

Naturally Sensational Flavors, Colors, and Textures

At IFT FIRST, industry experts explored the shift toward natural colors and ingredients—and how food developers are using flavor, color, and texture to create memorable sensory experiences without compromising consumer expectations.

Food Technology Magazine

At IFT FIRST, Food Technology editors spoke with industry experts about the growing shift toward natural colors and ingredients—and the challenges and opportunities that come with it. From developing natural colors that withstand processing and storage to combining flavors, colors, and textures in new ways, manufacturers are looking beyond simple ingredient substitutions. See how food companies are approaching reformulation, exploring mood-inspired flavor concepts, and finding ways to deliver better-for-you products without sacrificing the sensory experiences consumers expect.

Key Takeaways

Consumer expectations, regulatory changes, and food company commitments are accelerating the shift from synthetic to natural food colors.
Successful natural color reformulation requires more than matching a shade. Colors must also maintain their performance through heat, light exposure, and shelf life.
Developers are combining plant-based colors with flavors and textures to create more memorable, multisensory food experiences.
Whether increasing protein, reducing sugar, or removing artificial ingredients, manufacturers must preserve the flavor, texture, and visual appeal consumers expect.