It’s critical that a natural color remains vibrant throughout the shelf-life of a product – that’s why we conduct stability testing! In this video, we walk you through the two different ways – real time and accelerated – as we test the light stability of our natural colors to ensure they remain stable throughout the shelf life of a product.
Interested in learning more about how we test the stability of natural colors? Check out the full article here.
Need help testing color stability for your project? Contact us to get started.
Related posts
Understanding ADI
Natural colours are considered food additives in the food and beverage world and are strictly regulated in terms of their identity, purity, the food categories in which they are allowed, and their usage rate. A recent example is the 2020 EFSA review of
Shelf Life of Natural Colours
Looking at Shelf Life: Just like any food or food ingredient, colour additives and colouring foodstuffs have a duration window within which they meet their functional specification and remain safe for use. Quality and safety are two very different aspects
Natural Colors for Dairy-Free Cheese
Cheese substitutes, or plant-based cheese analogues, have been on the market since at least the 1970’s. But since 2018, dairy-free cheeses have risen in popularity with the increased consumer demand for plant-based foods. They are achieved by substituting
Top 5 Considerations When Coloring Dairy
With so many different types of natural colors, choosing the right one for your dairy application can feel overwhelming. Whether you’re creating yogurt, milk, process cheese, or ice cream there are some important factors to consider when choosing a natural
Bixin and Norbixin: What’s the Difference?
Annatto: Bixin and Norbixin Annatto is a yellow to red-orange natural color that is extracted from the spiney seed pods of the Bixa orellana, or achiote, bush. It is native to tropical growing areas in Central and South America as well as Africa. In some
Natural Color Stability Testing
Natural color stability is a multifaceted question - but critical for guiding customers to the best solution for their food and beverage products. Many factors affect the stability of natural colors - from the raw material quality, formulation, food