Custards, jellies, macaroons, whoopie pies, sponges and pastries; the trend for vibrant coloured dessert and bakery products continues to grow. From more healthy choices to pure indulgence, we have colours that work. We understand the interactions between formulations and colour, ensuring that the vision for your product is realised.

The pigments most commonly used for desserts and bakery applications are carmine for reds, carotenes, curcumin, annatto and lutein for yellows and oranges.

The pigments most commonly used for jelly are carmine and anthocyanins for reds and purples, carotenes for oranges, curcumin and lutein for yellows and copper chlorophyll for greens.

For more information on pigments, click here.