If the science decides whether your color survives, why isn't it part of the search?

If the science decides whether your color survives, why isn't it part of the search?

Most color matching starts with a name. Pull Blue 1, find a "natural blue," done. But the shade on the label was never the hard part. What breaks a natural color is everything your product puts it through: the heat of pasteurization, the pH of the base, the light through the package, the dose you actually need, and the fat-and-protein matrix it has to disperse into.

So we made those the inputs.

Enter your real specs, a Blue 1 ice cream at 128 PPM, pasteurized at 162°F, in a protein-and-fat matrix, and DyeConverter™ matches on the conditions that actually decide survival, not just the color you're replacing.

That's the difference between a swap that looks right on day one and a color that's still right at the end of shelf life.

Match scientifically. That's the whole idea.

If you're reformulating a color, let us know how we can help.

#DyeConverter #CleanLabel #FoodScience