Fresh Herbs, Fruit ,Vegetables, Natural Condiment Powder and Natural Food Colors
Pioneer offer wide range of Natural food colours
Pioneer manufacture wide range of Natural Food Colours and Extracts, Natural Condiment powders, Fresh Fruits powders for specific or customize requirements with total operational integration starting from seed selection, agronomy practices, contract farming, in-house processing in the GMP quality manufacturing infrastructure enables Pioneer to offer consistent quality products.
Our products are completely natural and use advanced techniques for excellence and consumer safety.
Download Pioneer product brochure from above link
Natural Food Color is any dye, pigment or any other substance obtained from vegetable, animal, mineral, or source capable of coloring food drug, cosmetic or any part of human body, colors come from variety of sources such as seeds, fruits, vegetables, herbs, spices, minerals, algae & insect. According to the application a suitable Natural Color can be achieved by keeping in mind the factors such as PH. heat, light storage and the other ingredients of the formula or recipe. The storage conditions for natural colors depends on the particular need of the product.
A tight sealed container is best to store the product in a cool storage to preserve color strength and quality, along with its degree of cooling point.
Due to strict regulations, Food & Cosmetic manufacturing companies throughout the world are opting for natural colors. Colors have application in number of industries like food, pharmaceutical, cosmetics etc..
|Color||Products||Cl. No.||EEC No.|
|Beet Root Red Color||–||E-162b|
|Curcumin Yellow Color||75300||E-100|
|Caramel Color Liquid||–||–|
|Caramel Color Powder||–||E-150|
|Chlorophyll Green Color Water Soluble||75810||E-141|
|Chlorophyll Green Color Oil Soluble||75810||E-141|
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Due to its heat sensitivity and specific hue, Beet Root Colour is widely used in Frozen Products, Desserts, Sauces, Malted and Chocolate Beverages, Soups and Beverage Premixes.
It is selectively used in Ice Creams or Yoghurts where the reducing pH during the shelf life of the Dairy Product does not affect the change in Beet Root Colour