Look closely. One of these is a bomb pop.

Look closely. One of these is a bomb pop. The other is what happens when you treat the switch to natural color as a one-to-one swap. An easy layup.

The red did not stay red. Beetroot is a betalain, and betalains break down under heat and freeze-thaw. Run it through pasteurization or a few temperature swings and that patriotic red drifts to brown.

The blue did not stay blue either. Natural blues are fickle. Anthocyanin shifts with pH, so a crisp blue slides toward purple; spirulina, the other option, is a protein that heat and light pull apart.

So a bomb pop is a trap. Two of its three colors, the red and the blue, are the two hardest natural colors to hold, sitting on the same stick.

"We're not worried about dye reformulation" is the most expensive sentence in the freezer aisle. The brands saying it are the ones who have not run the red through the retort yet.

The fix is not luck. It is matching the right colorant to the right process, so the red stays red and the blue stays blue, all the way to the shelf.

That is what DyeConverter is built for.