The Atkinson Candy Company, makers of the iconic Chick-O-Stick, embarked on a multi-year journey to replace artificial dyes with natural alternatives. Their experience highlights the unexpected challenges – and surprising benefits – of this growing trend.
Their signature candy, the Chick-O-Stick, boasts a distinctive reddish-orange hue. Replicating this color using natural dyes proved incredibly difficult. CEO Eric Atkinson, grandson of the company founder, explains the numerous hurdles they encountered, from finding dyes that wouldn’t fade under LED lighting to dealing with unexpected odors from some natural colorants. After years of experimentation, they finally settled on annatto, a natural dye derived from the achiote tree.
However, the journey wasn’t limited to the Chick-O-Stick. The company also struggled to find a natural green dye that matched the vibrant shade of their Christmas mint twists, a testament to the complexities involved in transitioning to natural colorants. This isn’t just an Atkinson Candy Company problem; food manufacturers across the US are facing similar challenges as they respond to growing pressure to eliminate synthetic dyes.
The shift to natural dyes is being driven by a number of factors, including concerns about the potential health impacts of artificial dyes, a broader consumer preference for natural ingredients, and government initiatives at both the state and federal levels. While the FDA has long maintained that synthetic dyes are safe, recent studies have raised concerns, fueling a national debate.
The transition isn’t without its drawbacks. Natural dyes are typically more expensive and harder to source than their synthetic counterparts. The reliance on seasonally grown produce and imported ingredients introduces logistical complexities, cost increases, and even supply chain vulnerabilities, as illustrated by the Suez Canal blockage that disrupted Atkinson’s radish supply. Furthermore, the lack of stringent testing requirements for natural dyes raises concerns about potential contamination and long-term health impacts.
Despite these obstacles, Atkinson Candy Company has persevered, replacing artificial dyes in 90% of its products. While they faced initial pushback from some consumers resistant to changes in their beloved Chick-O-Stick, sales have remained steady and are even projected to increase significantly. This success, coupled with the broader movement towards natural food dyes, suggests a paradigm shift in the food industry.
The experience of Atkinson Candy Company serves as a compelling case study in the ongoing transition away from artificial food dyes. It underscores the complexities of this shift, highlights the need for careful monitoring of the quality and safety of natural alternatives, and demonstrates the potential for both challenges and opportunities in this evolving landscape. As more companies embrace natural dyes, the focus will shift to ensuring both the safety and the sustainability of this new approach.
