Technology & Applications
Beverages
Juices, carbonated soft drinks, RTD teas and plant-based drinks.
Beverages demand colors that stay bright through pasteurization, remain clear in solution and resist fading on retail shelves under strong light.
Formulation Challenges
- Low pH (2.5–4.0) shifts anthocyanin hue
- Light exposure in clear PET bottles
- Sediment or ringing in long shelf life
Our Recommendations
- 1Anthocyanin for red to purple in acidic drinks
- 2Emulsified beta-carotene or curcumin for cloudy yellows
- 3Gardenia Yellow for clear golden teas and lemon drinks
Recommended Colorants
Beetroot Red
Red beet (Beta vulgaris)
Vibrant raspberry-red from red beet juice, ideal for dairy, beverages and confectionery.
- Powder
- Liquid
Beet Powder
Red beetroot (Beta vulgaris)
Whole red beetroot dried and milled into a fine powder — clean-label color with natural nutrients.
- Powder
Cacao Color
Cacao shell
Warm cocoa brown with stable heat and light performance for bakery and confectionery.
- Powder
- Liquid
Natural Beta-Carotene
Liquid fermentation
Fermentation-derived natural beta-carotene with provitamin A benefits in a sunny yellow-orange.
- Emulsion
- Powder
Cochineal Carmine
Cochineal insect (Dactylopius coccus)
The classic carmine red — high tinctorial strength, stable under heat and light.
- Powder
- Liquid
Sodium Copper Chlorophyllin
Mulberry leaf & silkworm frass
Stable, fresh leaf-green for beverages, candies and oral-care products.
- Powder
- Liquid
Spirulina Blue
Spirulina (Arthrospira platensis)
The brightest natural blue — phycocyanin from spirulina microalgae.
- Powder
- Liquid
Gardenia Red
Gardenia fruit (Gardenia jasminoides)
Vivid gardenia red with good water solubility for beverages, confectionery and jellies.
- Powder
- Liquid
Gardenia Blue
Gardenia fruit (Gardenia jasminoides)
Heat-stable natural blue that survives baking and retorting.
- Powder
- Liquid
Cabbage Red
Red cabbage (Brassica oleracea)
Anthocyanin red from red cabbage, shifting from red to violet with pH.
- Powder
- Liquid
Purple Sweet Potato Color
Purple sweet potato (Ipomoea batatas)
Purple sweet potato anthocyanins with a true violet-red shade and better heat stability than most anthocyanins.
- Powder
- Liquid
Grape Skin Red
Grape skin (Vitis vinifera)
Grape skin anthocyanins in wine-red to berry-violet shades — a natural fit for fruit-flavored products.
- Powder
- Liquid
Annatto Extract
Annatto seed (Bixa orellana)
Warm orange-yellow annatto — the classic colorant for cheese and butter.
- Powder
- Liquid
Carthamus Yellow
Safflower (Carthamus tinctorius)
Safflower yellow — a clean lemon yellow with excellent water solubility.
- Powder
- Liquid
Turmeric Curcumin
Turmeric rhizome (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
Radish Red
Red-heart radish (Raphanus sativus)
Radish red — a stable pink anthocyanin that resists browning.
- Powder
- Liquid