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Consumer demand for clean label, natural, and plant-based products continues to drive reformulation efforts across the food and beverage industry. One of the biggest shifts in recent years has been the move away from artificial colors (FD&C dyes) in favor of natural colorants derived from fruits, vegetables, plants, and minerals. This paper outlines the common challenges when removing artificial colorants, and shares best practices for creating stable, visually appealing, and cost-effective products using natural alternatives.
Discover how a leading brand overcame protein precipitation and visual separation issues in their dairy-based RTD coffee. Explore the innovative solutions implemented to stabilize the coffee-dairy matrix and ensure product consistency.
In the product development process, scaling dairy-based systems takes more than a good formula—it takes a deep understanding of how everything works together.
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