Milena Leon-Garcia
Beverage Milena Leon-Garcia

Adding Natural Color to Beverage and Dairy Bases

Consumer concerns around synthetic dyes and increasing label awareness are pushing many brands to convert to natural colors. This shift can be daunting, but the right color partner can help you identify the best solution for your product and process.

fruit juice, beverage syrup, iced drink, ice pop, ice cream, syrup using natural colors

Natural color conversion is transforming the way many food scientists work with color. Techniques like separating color to be its own ingredient, separate from a flavor formula, introduce new flexibility and improve color success in beverage and dairy products.

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