Dyes are added to food products in order to restore the natural color, lost in the process of processing and/or storage; to increase the intensity of natural colouring; to color colorless products, as well as to make them attractive and colorful. As a food dye we use both natural and synthetic substances. Natural dyes - are colorants, obtained by physical methods of vegetative and animal sources. Synthetic food dyes, unlike natural dyes, do not have biological activity and do not contain any taste substances, or vitamins. At the same time they have significant technological advantages in comparison with natural, since they are less sensitive to the conditions of technological processing and storage, as well as provide vivid, easily reproducible color.
Unique Technological Offer
  • Stability and resistance of dyes in final product, a variety of product forms.
  • Development of unique formulations according to individual needs.
  • Technical competence and innovative developments in the creation of the widest color palette.
The choice and dosage of dyes for the production of a particular food product depends on the desired color and the intensity of color, as well as on the chemical and physical properties of the product (especially acidity). It should be taken into account the resistance of the dye, especially natural. Recommended doses of food dyes depend on many factors, including individual requests of the manufacturer, and may vary in a wide range.
It is not allowed to mask with the help of dyes, bleaches and stabilizers the color changes of the product, produced by its corruption, violation of technological regimes or the use of low-grade materials.
The range of dyes
  • Annato extracts
  • Anthocyanins
  • Beta-apo-carotenal
  • Beta-carotene natural
  • Beta-carotene synthetic
  • Titanium dioxide
  • Yellow "sunset"
  • Yellow quinoline
  • Green S
  • Gold
  • Indigo carmine
  • Canthaxanthin
  • Caramel Color
  • Carmins
  • Carmoisin
  • Carotenes
  • Red charming
  • Cryptoxanthin
  • Curcumins
  • Lycopene
  • Lutein
  • Iron oxides
  • Paprika oleoresins
  • Ponco 4R
  • Riboflavins
  • Silver
  • Brilliant blue
  • Blue patent
  • Tannins
  • Tartrazine
  • Flavoxanthin
  • Chlorophyll
  • Mixed food dyes