When colouring confectionery and panned products the choice of shades achievable is wide and varied. Phytone recognises the significance of pairing pigment formulation with your recipe. We have experience working with hard boils, marshmallows, jelly gums and panned products. From our development laboratory we can produce colours in application to show how our colours will perform for you.

The pigments most commonly used in confectionery are anthocyanins and carmine for reds and purples, carotenes and lutein for oranges and yellows, copper chlorophyll for greens, caramels for browns, carbon black for blacks and titanium dioxide for whites.

For more information on pigments, click here.