With consumers increasingly focused on FoodRGB® brings natural vibrancy to sauces by offering colors that are both clean and consumer-friendly. With pigments derived from natural sources like turmeric, red beet, and paprika, ingredient lists remain clear, simple, and trustworthy. This aligns with consumer preferences for transparency and allows brands to highlight “no artificial colors” and “plant-based” credentials with confidence.
Our color solutions are formulated for excellent performance in the diverse and challenging environments of sauces. From acidic tomato-based sauces to creamy emulsions, our natural pigments resist fading caused by heat, light, or pH changes. Thanks to advanced processing methods, strong coloring can be achieved with reduced dosages, ensuring consistent visual impact while optimizing costs.
FoodRGB® also ensures global compliance, helping sauce brands remain future-proof as synthetic color regulations evolve. With water-soluble, oil-suspended, and powdered options, our portfolio covers the full spectrum of sauce applications. Our dedicated technical experts collaborate closely with customers, providing end-to-end support to ensure smooth integration into production lines.
Color | Solubility | Form | Solution |
|---|---|---|---|
Red
| Water | Powder | |
Pink
| Water | Powder | |
Pink
| Water | Powder | |
Orange | Water | Powder | |
Yellow | Water | Powder | |
Orange Red | Water | Powder | |
Orange | Water | Powder | |
Green | Water | Powder | |
Blue | Water | Powder | |
Purple | Water | Powder | |
Brown | Water | Powder |
Seasoning | General process | Usage and dosage | Advantage |
|---|---|---|---|
Salad Dressing | Coloring naturally, different color series corresponds to different flavor. | ||
Tomato sauce | Raw material → cleaning → heating → blending →concentrating →filling → sterilizing → cooling → finished product | Add at latter concentration stage with a proportion of 1-2‰ | Enhance tomato sauce color obviously, while retaining good light and heat resistance |
Bean sauce | Soaking the broad-bean → steaming & boiling → cooling → fermenting → ingredients measuring → sterilizing → packing → finished product | Add while measuring ingredients, with a proportion of 1-3‰ | Dedicated product, better coloring result then regular ones |
Vinegar | Brewing → ingredients measuring → sterilizing → filling → finished product | Add while measuring ingredients, with a proportion of 0.1-0.3% | No influence on flavor, stable under lower pH value. |
