Technology & 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
Cacao Color
Cacao shell
Warm cocoa brown with stable heat and light performance for bakery and confectionery.
- 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
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
Carbon Black
Plants (food grade)
Vegetable-derived carbon black with strong covering power for deep black shades.
- Powder
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
Sorghum Red
Sorghum husk (Sorghum bicolor)
Sorghum husk flavone pigment delivering a warm russet-brown red for dairy and confectionery.
- 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
Monascus Red
Red yeast rice (Monascus)
Monascus red — the classic pinkish-red for cured meats with good light stability.
- Powder
- Liquid
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