Since these products are generally refrigerated or frozen and are usually protected from light, a wide array of natural colours for dairy can be used. The main stability considerations for choosing a natural colour in dairy are pH, heat from pasteurisation, and added flavours. At a neutral pH, spirulina, turmeric, emSeal® beta-carotene, annatto, and beet work well and provide a variety of colour 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 yoghurt-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 colours in dairy alternative beverages? Check our the webinar on Plant Based Proteins on our Learning Center or contact us to get started on your next dairy project!