Natural color development is a leading trend in 2025, driven by consumer demand for natural pigments derived from natural raw materials. Caramels have long been a popular choice for creating brown shades in confectionery products, but concerns have arisen regarding the presence of 4-methylimidazole (4-MEI) in certain types of caramel coloring.

4-MEI is a by-product that forms during caramel production and is commonly found in caramels E150c and E150d. The Food and Drug Administration (FDA) is reviewing safety data related to 4-MEI, as it is not currently required to be disclosed on food labels. The European Food Safety Authority (EFSA) has also confirmed the safety of caramel colors, but concerns persist regarding the presence of 4-MEI.

In response to these concerns and the increasing demand for natural and clean label ingredients, confectionery brands are exploring alternative natural brown colorants. GNT Group is developing a new range of brown Exberry colors made from non-GMO caramelized carrots, malt extract, beetroot extract, and other fruit and vegetable concentrates. Dohler and Oterra are also offering natural brown colorants as alternatives to traditional caramel colors.

These natural brown colorants are being developed to provide authentic brown hues while meeting clean label requirements. For example, GNT Group’s Exberry Shade Dark Brown and Exberry Shade Sweet Brown are liquid and powder-based colorants that can be listed simply as “concentrate (caramelized carrot, carrot)” in the EU. These colorants offer homogeneous color distribution and stability in various confectionery applications.

In addition to providing natural brown colorants, these companies are also focused on crafting R&D processes to ensure the safety and quality of their products. GNT Group’s concentrates made from non-GMO apples and purple carrots are produced using physical processing methods without chemical solvents, allowing them to be listed as “fruit and vegetable juice for color” or “concentrate (apple, carrot)” in the US and EU, respectively.

Overall, the shift towards natural brown colorants in confectionery products reflects a broader trend towards clean label ingredients and consumer preferences for natural, healthy alternatives. By offering innovative solutions that meet these demands, companies like GNT Group, Dohler, and Oterra are helping confectionery brands create visually appealing products without compromising on ingredient quality.