Natural Reds and Pinks

Reds and pinks from vegetables, fruit and spice.

What it is

Colors from red cabbage, purple carrot, purple sweet potato, red beet, radish, grape skin, tomato and paprika.

What it does

Gives red, pink and purple shades. The vegetable and fruit reds shift with pH, beet is sensitive to heat, and tomato and paprika hold up better in heated processes, so the choice depends on your cook and your product's acidity.

Where it’s used

Treats: baked and extruded treats, soft chews, jerky-style treats.
Dry food: colored kibble pieces.
Wet food: meaty red tones in loaves and chunks.
Supplements: chewables.

Country of origin: USA (raw materials vary)

Documents on request: Spec sheet, safety data sheet.

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Tell us what you are making and where it is going wrong. We will come back with something specific.

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