Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee

The increasing consumer demand for clean label and health-focused products has hastened the transfer from synthetic colorants to natural ones, especially in that niche of functional confectionery. This review examines the application of natural colorants in chewing gum, toffee, and hard candy—matrices with varying challenges due to their processing and properties. The inherent sensitivity of these pigments to environmental and processing conditions often leads to color fading and degradation. Advanced encapsulation techniques, such as spray-drying, freeze-drying, and ionic gelation, can improve pigment stability and control release kinetics, and mask undesirable flavors. Furthermore, natural colorants may offer added functional benefits like antioxidant and antimicrobial activity. By addressing the impact of processing on final product quality, physical, sensory, and functional characteristics, this review underscores the role of natural colorants in developing sustainable, health-promoting confectionery and identifies future research directions for their broader industrial use.