Food additives called color retention agents are added to food to stop the color from fading. Prior to harming food, several of them functions by absorbing or adhering to oxygen. For instance, during the canning process, ascorbic acid is added to foods with vivid colors like peaches.

The market for color retention agents is currently estimated at $4.94 billion, and by the end of 2032, it is expected to grow at a CAGR of 4.5% to reach $7.7 billion. Color retention agents are frequently used in the beverage industry, especially for juices and drinks made from vegetables and fruits, as well as for wine and sparkling wines. Color retention compounds prevent the color loss, enhance naturally occurring colors, correct color variations, and provide color to bland and 'fun' foods.

Color retention agents are antioxidants and preservatives that extend the amount of time that food and drinks keep their original color, flavor, and texture. Colors may be lost as a result of oxidation or enzymatic browning caused by the breakdown of phenolic components. Through oxidation processes, which also yield undesired molecules, brown pigments are created. It could take as little as two weeks for these changes in flavor, texture, and appearance to take effect.

Due to the gradual introduction of color retention agents into infant food, processed fruit, and vegetables, manufacturers of color retention agents currently have tremendous room for growth. Color retention agents are becoming more and more common as specialty food ingredients in food and beverage applications due to their ability to hold, maintain, and extend the color of meals and beverages. According to Fact.MR, a supplier of market research and competitive intelligence, the global market for color retention agents is expected to grow at a CAGR of 4.5% and reach US$ 7.70 billion by 2032.

In the coming years, demand for quick meals will only increase. The increased production of food additives that are necessary to preserve food will result in an increase in color retention agents consumption.