We offer a complete range of natural colours and colouring foods to colour your confectionery. Processing conditions and recipes will affect your product as well as determining the final colour of your product. For instance, some colours, such as Spirulina, are sensitive to heat and others to light. Another factor that can influence the colour of the product is its pH level.
At Holland Ingredients, we can provide you with full support to help you optimise the design of your product. With more than ten years of experience in the field, you can be sure that our advice is reliable.