Technology & 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
Paprika Red
Sweet red pepper (Capsicum annuum)
Warm orange-red paprika oleoresin with outstanding heat resistance for snacks and bakery.
- Liquid
- Emulsion
- Powder
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
Spirulina Blue
Spirulina (Arthrospira platensis)
The brightest natural blue — phycocyanin from spirulina microalgae.
- 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
Sorghum Red
Sorghum husk (Sorghum bicolor)
Sorghum husk flavone pigment delivering a warm russet-brown red for dairy and confectionery.
- Powder
- Liquid
Annatto Extract
Annatto seed (Bixa orellana)
Warm orange-yellow annatto — the classic colorant for cheese and butter.
- 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