Fruit preparations help deliver the vibrancy of colour to food, especially yoghurts and other milk based products. Many natural colours perform well in this type of environment to compliment the fruit and flavour profile.

For Conserves and industrial jams a wide choice of colours is available to help deliver the authenticity and stability that natural colours can bring over the life of the product. Often having to endure tougher processing parameters, choosing the correct pigment for the process as well as the required shade is key.

The pigments most commonly used in conserves and fruit preps are anthocyanins for reds and purples and carotenes and lutein for oranges and yellows.

For more information on pigments, click here.