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Home » Keywords: » red coloring

Items Tagged with 'red coloring'

ARTICLES

California Natural Color

California Natural Color: Navigating Color Bans

Meet regulatory demands, deliver results with clean label color alternatives
Prepared Foods Editorial Staff
November 13, 2025

California Natural Color products deliver bright, stable hues derived from natural sources, helping manufacturers achieve a clean label with both liquid and crystal formats available. 



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GNT BleuCheese Color

GNT: Clean Colors

GNT brings plant-based colors, immersive snack experience to IFT 2025
Prepared Foods Editorial Staff
June 16, 2025

As regulatory pressures mount and clean-label expectations rise, manufacturers in the US and beyond are seeking out effective alternatives to Red 3 and other FD&C dyes.


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California Natural Color Pie

California Natural Color: Natural Color Solutions

California Natural Color eyes Institute of Food Technologists 2025 Expo to showcase rainbow of natural color solutions
Prepared Foods Editorial Staff
May 21, 2025

Team experts will be available to discuss how manufacturers can transition to natural colors and create a new generation of vivid, eye-catching food and beverage products, with clean and transparent labels


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Red Shades

FDA Bans Red Dye 3 in Food

The dye can be found in a variety of food products, and is reportedly known to cause cancer in animals
Prepared Foods Editorial Staff
January 16, 2025

Red Dye No. 3 can be found in candy, cakes and cupcakes, gum, cookies, frozen desserts, and frostings and icings. The dye reportedly is known to cause cancer in animals. 


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Chr. Hansen’s new FruitMax Red Colors

R&D Applications: Showcasing Colors

A survey of products and services to assist developers seeking clean label, organic and technologically advanced colorings
April 29, 2020
What happens when colors from conventional natural sources don't satisfy discerning consumers?
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Red Dye May Fight Alzheimer’s

December 7, 2011
A red dye derived from lichens that has been used for centuries to color fabrics and food appears to reduce the abundance of small toxic protein aggregates in Alzheimer’s disease.
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