Japan Food Colors Market Overview, 2028

Japan Food Colors Market Overview, 2028

Japan has a long history of using natural ingredients for food colouring. Traditional sources such as red shiso leaves, sakura flowers, butterfly pea flowers, and matcha green tea powder are still widely used today to create vibrant and appealing colours in various Japanese dishes and confectionery. Japan has a strong connection to the changing seasons, and this is reflected in its food colours. Different seasons bring unique colour palettes and ingredients. For example, spring is associated with vibrant greens, pinks, and whites, while autumn is characterised by warm oranges, reds, and browns. Seasonal colour changes add variety and excitement to the food colour market. The history of the Japanese food colour market can be traced back several centuries, with a rich cultural and culinary heritage influencing its development. Traditional Japanese cuisine, known as washoku, places great emphasis on visual presentation, and food colours have been used to enhance the aesthetic appeal of dishes for centuries. Historically, natural food colouring was predominantly used in Japan, derived from various plant and mineral sources. Traditional ingredients such as safflower (Beni) were used to create red and pink hues, while gardenia fruits and turmeric provided yellow colours. In the 20th century, with the advancement of food technology, synthetic food colouring was introduced to the Japanese market. This synthetic Colour provided greater stability, uniformity, and versatility compared to its natural counterparts. They became widely used in various food products, including snacks, candies, beverages, and processed foods.

According to the research report Japan Food Colour Market Overview, 2028, published by Bonafide Research, the Japan Food Colour market is projected to reach a market size of above USD 315 Million by 2028. Japan's rich culinary heritage and emphasis on aesthetics drive the demand for food colours. The traditional practise of visually appealing food presentation continues to influence consumer preferences and encourages the use of food colours to enhance the visual appeal of dishes. Japan is known for its creative and innovative food culture. The use of vibrant and eye-catching colours in food products, especially in confectionery, snacks, and beverages, allows for unique and visually striking creations. Creative food culture encourages the exploration and use of different food colours to produce visually appealing and Instagram-worthy products. Furthermore, Japanese consumers prioritise food safety and are increasingly conscious of the ingredients used in their food. This has led to a growing demand for natural and clean-label food colours as consumers seek alternatives to artificial colours. Natural food colours derived from plant sources are perceived as healthier options and align with consumer preferences for clean and natural products. Based on the types segment, which includes natural colours, synthetic or artificial colours, and Naturally Identical Colours, in Japan, natural colours have the highest market share. Purple sweet potatoes, known as Murasaki Imo in Japan, are a natural source of vibrant purple colour. The rich purple hue of these sweet potatoes is used to create visually appealing food products such as ice cream, desserts, and snacks. The colour is not only visually striking but is also associated with health benefits due to the presence of antioxidants. Furthermore, Red shiso leaves, also known as perilla leaves, are used as a natural food colourant in Japan. The leaves are steeped in vinegar or pickling solutions to create a vibrant red hue. Red shiso is often used to colour pickled vegetables, umeboshi (pickled plums), and various condiments, adding both colour and flavour to the dishes. Based on the source segment, which includes plants and animals, minerals and chemicals, and microorganisms, the plant and Animal segment holds the highest market share.

Japanese cuisine places great importance on the visual presentation of food. The food colour industry can capitalise on its cultural significance and aesthetic value by providing vibrant and appealing natural colour options. Traditional ingredients and techniques can be leveraged to create visually stunning food products that align with Japanese culinary traditions. As well, the trend towards functional foods is growing in Japan, and this extends to food colours as well. Developing natural colours with additional health benefits, such as antioxidants or other functional properties, can create new opportunities in the market. Functional food colours can cater to the health-conscious consumer segment seeking products that offer both visual appeal and potential health advantages. Furthermore, Japanese consumers appreciate personalised and customised products. Furthermore, there are also restrictions on the food colour market. Natural food colours can be more expensive compared to their synthetic counterparts. Sourcing and processing natural ingredients to obtain a stable and consistent Colour can also pose challenges. Manufacturers need to navigate these cost and sourcing restraints while ensuring product affordability and availability in the market. Natural colours may have limitations in terms of shelf stability and colour retention compared to synthetic colours. The food colour industry needs to address these challenges by developing stable and long-lasting natural colour formulations that can withstand various processing conditions and have an extended shelf life. Based on the solubility types, which include dyes and lakes, in Japan the dyes have the highest market share.

Based on the application types, which include processed food products, beverages, bakery and confectionery products, meat, poultry, and Seafood Products, oils and fats, dairy products, pet food, and others, in Japan, processed food products are leading in the usage of food colour. Food Colour plays a significant role in the beverage industry in Japan. They are used to impart attractive colours to soft drinks, flavoured waters, teas, fruit juices, and other beverages. Bright and natural colours are often preferred to enhance the visual appeal and perceived freshness of the products. Furthermore, Food colourants are used in instant noodles and soups to enhance the appearance of the final product. Whether it's creating vibrant and appetising noodle colours or imparting an appealing hue to soup broth, food colourants contribute to the overall visual appeal and consumer experience. Based on the form segment, which includes liquid, powder, and Gel, among all three, the liquid segment is leading the Japanese market. Liquid food colours derived from natural fruit and vegetable extracts are gaining traction in Japan. These colours offer a more natural and clean-label alternative to synthetic food colours. Extracts from fruits like beetroot, carrot, and red cabbage, as well as vegetables like spinach and turmeric, are commonly used to create vibrant and appealing hues in food and beverages.

Considered in this report
• Geography: Japan
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• Japan Food color market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By type:
• Natural Colors
• Synthetic/ Artificial Colors
• Naturally Identical Colors

By Source:
• Plants & Animals
• Minerals & Chemicals
• Microorganisms

By Application:
• Processed Food Products
• Beverages
• Bakery & Confectionery Products
• Meat, Poultry, and Seafood Products
• Oils & Fats
• Dairy Products
• Pet Food
• Others

By Form:
• Liquid
• Powder
• Gel

By Solubility
• Dyes
• Lakes

The approach of the report
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.
Intended audience

This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Food Color industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.