Since these products are generally refrigerated or frozen and are usually protected from light, a wide array of natural colors for dairy can be used. The main stability considerations for choosing a natural color in dairy are pH, heat from pasteurization, and added flavors. At a neutral pH, spirulina, turmeric, Emulsitech® beta-carotene, annatto, and beet work well and provide a variety of color options in the yellow to orange and pink to red range. Care should be taken when using anthocyanins. As the pH of a product becomes neutral, anythocyanins will shift from red to purple and may fade over time.

As cultures are introduced for yogurt-based beverages, such as kefir, the pH is lowered, opening the door to fruit or vegetable-based anthocyanins like Amaize® red, red radish, and purple sweet potato that won’t grey as readily as they would at a neutral pH.

Want to learn more about using natural colors in dairy alternative beverages? Check our the webinar on Plant Based Proteins on our Learning Center!

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Anthocyanin berry purple natural color in yogurt dairy application
chlorophyll and chlorophyllin in ice cream, mint chocolate chip