Beet is a betalain-based natural color derived from red beetroot, providing vibrant pink to red shades. Its bright, water-soluble color makes it well suited for beverages, confectionery, dairy, and other applications where high-heat processing is limited.
A pH-responsive anthocyanin from black carrot, shifting from bright red to purple. Especially well-suited to acidic beverages and confections.
Anthocyanin-rich black currant extract delivering a lively red to pink-purple. A natural fit for fruit-forward beverages and confectionery.
A time-tested red-to-pink/purple pigment from cochineal insects. Valued for exceptional heat and light stability across nearly any application.
Red/Pink Grape is an anthocyanin-based natural color derived from grape skins that delivers vibrant pink to red hues in acidic applications. Water-soluble with good heat stability, it is ideal for beverages, confectionery, dairy, and fruit-based products.
Tomato-derived lycopene in a deep orange-red to red shade. A clean-label way to bring warmth and richness to beverages and dairy. PH and heat stability make it a great red option in most applications.
Derived from red cabbage, this anthocyanin color provides brilliant red to blue hues with excellent versatility across a wide range of food and beverage applications. Its pH-responsive color profile makes it ideal for creating vibrant, clean-label formulations.
Red radish extract offers a vivid, clean pink-to-red coloration due to its naturally high anthocyanin content, providing formulators with a consumer-friendly and easily recognizable source that aligns with clean-label standards.
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