Plant-Based Coloring Solutions for dairy – ice creams, yogurt, cheese..
Enhance your dairy products with the brilliance of nature. At BOS, we offer a wide range of stable, natural food colors specially developed for dairy systems — including yogurt, flavored milk, ice creams, cheese, and more. Our clean-label solutions are heat- and acid-stable, ensuring vibrant and appealing shades without compromising on quality or safety. Whether you’re creating fruity yogurts or colorful milkshakes, our plant-based colors help you deliver eye-catching dairy innovations with consumer-friendly ingredients.
Coloring creams—whether for desserts, bakery fillings, or whipping applications—requires colors that hold up in high-fat environments. Our natural emulsions and dispersions provide rich and consistent coloring while maintaining stability under whipping, heating, and cold storage conditions.
Whether it's a cheesy sauce or a yogurt-based dip, color consistency is key for consumer appeal. Our natural food colors are pH-tolerant and emulsifier-friendly, offering vibrant, clean-label solutions for processed dairy sauces with varying fat and heat profiles.
Fruit bases used in yogurts, milkshakes, and desserts often require consistent, bright color shades. Our natural food colors enhance the visual identity of these fruit preps, maintaining their brightness even under heat processing and cold chain storage.
Consumers associate specific flavors with recognizable colors – think pink for strawberry, yellow for mango. Our plant-based colors are ideal for flavored milks, offering excellent dispersion and heat resistance in pasteurized and UHT-treated dairy drinks.
Whether stirred or drinkable, yogurt products demand pH-stable natural colors that don’t shift or fade. Our solutions perform well across low pH systems, ensuring consistent shade delivery in both fruit-layered and blended yogurt applications.
From pudding and mousse to custards, dairy desserts benefit from visual enhancement to match indulgent flavors. Our natural food colors are compatible with thickened systems and maintain stability through pasteurization and chilled storage.
Though dairy-light or dairy-free, these frozen desserts rely on eye-catching visuals. Our natural colors like turmeric, spirulina, or beetroot add vivid appeal, are water-soluble, and maintain their vibrancy even after freezing and thaw cycles.
Regional drinks like lassi and buttermilk are increasingly being flavored with fruits or herbs. Our acid-stable, natural food colors blend seamlessly in these liquid dairy bases, delivering consistent shade without sedimentation or fading.
For gourmet, cultured, or flavored butters, natural color is key to communicate flavor and richness. Our fat-dispersible colors like annatto and paprika oleoresin provide bright, uniform tones that remain stable through churning and cold storage.
Plant-based colors can be used to showcase indulgent flavors in ice creams and frozen yogurts while supporting natural ingredient lists. For optimal performance, color choice should consider fat content, overrun, emulsifiers, and processing temperatures.
Cheese coloring demands stability, even under pressing, aging, and slicing. Annatto remains a preferred natural coloring for cheddar and processed cheeses. We also offer paprika and beta-carotene options for clean-label, consistent color performance.
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