Applications
Confectionery
Gummies, hard candies, panned coatings and chocolate lentils.
Confectionery is where color matters most to consumers. We help brands replace artificial dyes with vivid natural shades across gummies, jellies and coated sweets.
Formulation Challenges
- Hard candy cooking above 140°C
- Rainbow assortments need consistent shades
- Blue and green are hardest to source naturally
Our Recommendations
- 1Spirulina Blue for panned candies and gummies
- 2Anthocyanin and beetroot for reds and pinks
- 3Curcumin and gardenia for yellows
Recommended Colorants
Beetroot Red
Red beet (Beta vulgaris)
Vibrant raspberry-red from red beet juice, ideal for dairy, beverages and confectionery.
- Powder
- Liquid
Anthocyanin
Purple sweet potato & blueberry
Purple sweet potato and blueberry anthocyanins delivering red to violet shades in acidic products.
- Powder
- Liquid
Paprika Red
Sweet red pepper (Capsicum annuum)
Warm orange-red paprika oleoresin with outstanding heat resistance for snacks and bakery.
- Liquid
- Emulsion
- Powder
Curcumin
Turmeric root (Curcuma longa)
Bright lemon-to-golden yellow from turmeric root in water-dispersible and oil-soluble forms.
- Powder
- Liquid
- Emulsion
Gardenia Yellow
Gardenia fruit (Gardenia jasminoides)
Clean, water-soluble golden yellow with broad pH and heat stability.
- Powder
- Liquid
Sodium Copper Chlorophyllin
Alfalfa (Medicago sativa)
Stable, fresh leaf-green for beverages, candies and oral-care products.
- Powder
- Liquid
Natural Green Blend
Spirulina & safflower
Copper-free spring green from spirulina and safflower for clean-label formulas.
- Powder
- Liquid
Spirulina Blue
Spirulina (Arthrospira platensis)
The brightest natural blue — phycocyanin from spirulina microalgae.
- Powder
- Liquid
Gardenia Blue
Gardenia fruit (Gardenia jasminoides)
Heat-stable natural blue that survives baking and retorting.
- Powder
- Liquid