- Carmine
It is the most important natural colour in the food industry due to its excellent stability to light and heat. It is obtained by the extraction of the cochineal insect. The adaptability of this product allows us to obtain different specialities which provide a wide range of colours from pink to violet.
- Annatto
Extracted from annatto seeds, it is one of the most demanded natural colours in the world. It has excellent performance in protein applications and great tinting power. Its colour ranges from yellow to orange.
- Chlorophyll
This colour is extracted from different plants such as alfalfa, grass or spinach. The incorporation of Copper into the chlorophyll molecule gives a water-soluble green colour, stable to light, heat and acid pH.
- Curcumin
Turmeric is used for the extraction of this dye. Curcumin is the colour component obtained from this root. This product colours different shades of yellow depending on the application and dosage.
- Paprika
This product is extracted from the sweet Paprika (Capsicum annum). The carotenoids contained in this pigment give a colour between red and orange.