Compare ingredients by the color they may contribute, then evaluate a sample in your actual recipe. Fruit and vegetable powders also contribute flavor, solids and texture.
Spirulina extract (phycocyanin): review the selected color-value grade and test pH, heat and storage stability.
Explore strawberry, raspberry, blueberry, cranberry and pomegranate powders for fruit flavor and color. Beetroot powder offers another option for evaluating red-purple tones.
Compare mango, orange and goji berry powders for warm fruit tones and flavor. Actual color depends on the grade, dosage and finished formula.
Explore spinach, kale, barley grass and wheatgrass powders for green blends. Evaluate taste, particle size, dispersion and color in your application.
Share your target shade, recipe and processing conditions. Our team can help you compare available samples and request current specifications and applicable testing documents. Suitability as a coloring ingredient depends on the selected product, intended use and destination market.