Applications
Dairy
Yogurts, flavored milk, ice cream and cheese.
Near-neutral pH and protein interactions make dairy a demanding base. We select pigments that stay true in white matrices and survive UHT or pasteurization.
Formulation Challenges
- Neutral pH turns anthocyanins blue-grey
- Heat treatment degrades betanin
- Colors look paler in opaque white bases
Our Recommendations
- 1Beetroot Red for strawberry and raspberry yogurts
- 2Spirulina Blue and green blends for ice cream
- 3Paprika or beta-carotene for cheese and butter
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
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
Natural Beta-Carotene
Carrot & palm fruit
Sunny yellow-orange from carrot and palm fruit with provitamin A benefits.
- Emulsion
- Powder