Applications : The global beverage , Confectionery and Prepared food industries.
Our range : Extra light stable colours , Deodorised Paprika
At Synthite, we have a spectrum of food colours. We have not only borrowed the colours of nature but also from nature. Our food colours are natural botanical ingredients. There is not a trace of any artificial additive. In fact, our food colours...
Ask any chef, and he’d say – we first eat with our eyes. And colours play a very significant role in this visual feasting. Bright yellow hues, fresh greens and passionate reds, all conspire to get our taste buds rolling into action! But, one apprehension we all have with...
Akay is the global supplier of natural colours and oleoresin from india. We give you the best quality and 100% natural food colours without any quality loss....
Think of the juicy red colour of a Strawberry and your mouth waters, the bright yellow of a Lemon and you're refreshed, or the seductive brown of Chocolate and you want to give in. While taste and aroma of food will always decide what we like or...
Think of the juicy red colour of a Strawberry and your mouth waters, the bright yellow of a Lemon and you're refreshed, or the seductive brown of Chocolate and you want to give in. While taste and aroma of food will always decide what we like or...
Natural Food Colours find their use in food for enhancing the appearance and the appeal of processed food preparations. Plant Lipids range of natural food colours include orange-red, yellow, orange, green, pink, carmine replacement, etc. Our...
Colors are essential ingredients in food preparations inviting visual attraction. Usage of synthetic and chemical colors in consumer products is restricted as it can harm if applied irrationally. Natural colors are safe to use in food preparations...
the juicy red colour of a Strawberry and your mouth waters, the bright yellow of a Lemon and you're refreshed, or the seductive brown of Chocolate and you want to give in. While taste and aroma of food will always decide what we like or don’t like, most chefs agree that we...