Carmine is one of the most stable natural colorants and is a strong substitute for synthetic food dyes. The hue depends on pH (from orange to red with a bluish tint).

Applications: confectionery, meat products, ice cream, dairy, beverages.

Annatto pigments allow coloring a broad range of products from yellow to deep dark orange. We offer water-soluble, oil-soluble, acid-resistant and encapsulated formulations.

Applications: dairy, meat & fish, confectionery, oils & fats, snacks & seasonings, bakery & beverages.

Paprika extract is often an oleoresin, but may be processed into water-dispersible or water-soluble forms. It is used in beverages, processed foods, tomato-based products, etc.

Applications: meats, sauces, coatings, snacks.

Curcumin is the primary pigment of turmeric. It belongs to the class of natural phenols responsible for the yellow hue.

Applications: beverages, dressings, jams, desserts, confectionery, dairy, processed meat & vegetables.

Purple corn has one of the deepest hues of any plant. Due to its rich purple color, purple corn pigments have long been used to color foods and beverages.

Applications: in juices, sports drinks, fruit preparations, snacks, yoghurts, ice cream, confectionery.

Purple sweet potatoes are a very popular source of natural food coloring, offering a raspberry pink/red/purple hue depending on the pH of the product it is used in. Purple sweet potatoes are well suited as a food coloring because of their neutral taste.

Neutral in taste, good option for beverages, bakery, and confectionery uses.

Derived from red beet juice, available as liquid, paste, or solid.

Applications: ice cream, soups, fillings, candies, beverages, meat products, etc.

The purple or black color of black carrots comes from its pigments called anthocyanins. Black carrot anthocyanins change their molecular structure as the pH of the solution changes. This change in structure causes the color to change from red to purple and blue when the pH changes from acidic to alkaline.

Black carrot anthocyanins are more stable over a wider pH range than anthocyanins from other fruits or vegetables, making them ideal for use in yogurts, beverages, fruit bases and confections. Black carrot extract may be a natural alternative to synthetic food dyes such as FD&C Red 40.

Safflower (Carthamus) is one of the oldest crops known to mankind, with its use in China documented over 2,200 years ago. Safflower belongs to the Compositae or Asteraceae family and is a branched, herbaceous plant with spines on its leaves and bracts. Safflower is often used as a substitute for saffron due to its lower price, which is why safflower is commonly known as "false saffron".

Applications: beverages, rice, sauces, sausages, bakery.

Derived from blue-green algae; pigments are extracted to yield blue hues (phycocyanins). Available as powder or liquid.

Applications: confectionery, yoghurts, ice cream, desserts, toppings, powdered drinks, jellies, custards.

Vegetable charcoal (carbon black) is made from fine particles of carbonized plant material obtained by steam activation of plant fibers such as peat, nut shells, wood, and cellulose residues.

Applications: Typical applications include confectionery, bakery products, decorations, cheese coatings, black caviar substitute, cosmetics and pharmaceuticals.

Chlorophyll is extracted from plants and treated (copper substitution) to increase stability and water solubility.

Applications: beverages, ice cream, candies, sauces, marinades, some cheeses.