Tree Top’s single-strength purées are minimally processed and provide a natural color boost while enhancing flavor in both food and beverage applications, with an added benefit of no added sugar, the company states. The company’s concentrated purées are processed similar to single-strength purées. The difference, according to the company, is that after the purée passes through the finishers, the water is then extracted from the product, concentrating it up to four times the brix level before being packaged aseptically or frozen.

Star Kay White’s colorful cake bases and icing variegates are ideal for elevating any frozen innovation. The company’s cake bases come in a variety of colors from pink to yellow, with icing variegates that can add more colors in the form of a swirl, creating textural twists for consumers. The company says its vibrant ice cream bases and variegates will not only delight your customers’ palates but also help create a visually stunning dessert.

Sensient offers stabilized enhanced spirulina solutions, including advanced technologies like dispersions that simplify and improve color incorporation in production environments for such t dairy applications as ice cream. The company says these add nature’s brightest bright blues, greens and purples to a developer’s toolbox, and are ideal for staple flavors like mint or seasonal launches in eye-catching hues.

ROHA produces a large array of both synthetic and natural, clean-label colors including its vibrant beta carotene emulsions that are formulated specifically for dairy beverage applications but are applicable throughout the dairy industry for such products as milks, cheeses, ice creams and yogurts. These natural colors are formulated to thrive in various dairy processing techniques and produce a wide range of shades from pastel and peachy yellows to rich creamsicle oranges.

Annatto WS 28 Liquid Cheese Coloring from Nelson-Jameson is produced by purifying and processing the thin coating of the highly-colored annatto seed resin to impart a yellow, orange or reddish colorant for foods, especially cheeses. Annatto extract can often be used for its flavor and aroma in addition to the orange-reddish color. Annatto features a mild peppery and slightly sweet nutty flavor similar to nutmeg. Widely used on an artisanal or industrial scale, annatto coloring is ideal for dairy spreads, custards, cakes and much more, the company says. The coloring also is a natural alternative to synthetic food coloring compounds.

Milk Specialties’ NutriPRO lactoferrin is a bioactive glycoprotein found in milk and is naturally pink in color due to its iron content. The company reports that high-purity lactoferrin has been extensively studied and found to have antibacterial and antiviral capabilities due to its ability to bind to iron. Supplementation with lactoferrin helps give people’s immune systems an all-natural boost, in part, by starving microbes of the iron necessary to reproduce and thrive within the human body. Lactoferrin has also been shown to improve iron status in women, without the side effects often experienced with iron supplements, the company says.

Harnessed directly from nature to deliver vibrant and clean label hues for traditional and plant-based dairy applications, Kalsec’s Vegetone Natural Colors offer a spectrum of vibrant yellow hues, customized for any company’s cheese creations. Whether oil-soluble or water-soluble, the company’s colors are fortified by Durabrite High Stability technology, ensuring enduring performance and shielding products from color loss throughout processing and shelf life, according to the company. Additionally, these products offer clean-label solutions and the full color potential of cheese for both visual appeal and natural authenticity.

GNT's Exberry Shade Lime Green and Shade Jade Green deliver transparent, clean labels. Containing on-trend spirulina and turmeric, these bright, versatile green hues are ideal for a wide range of dairy products, the company says. These include ice cream flavors like pistachio, matcha, lime, basil, mint and pandan.

Flavorchem has access to a variety of natural botanicals as well as a robust portfolio of synthetic offerings to meet any company’s economic and regulatory requirements. Its natural color solutions are made from botanical, fruit and vegetable extracts and can be used the same way as traditional FD&C dye-based products. The company says it works alongside its customers’ specific product formulations and requirements to ensure color performance is optimized across a variety of dairy products including yogurt, ice cream, dips and dairy beverages.

Beet is used as a food ingredient for both its great flavor and commercially for its deep purple color profile, notes DelCarmen Fruits. The company can supply IQF beets as peeled, sliced, diced or finely chopped. Beet purée is also a very popular ingredient as its use continues to grow in the healthy/natural food and beverage category due to its nutritional content, flavor profile, texture and color. Whether individual quick frozen (IQF) or puréed, beetroots are used as an ingredient for their rich earthy taste, texture and provide a natural colorant in soups and beverages, the company says.