Lycored introduces online color matching tool

By Jim Cornall

- Last updated on GMT

Customers can use the online tool to see which Lycored products will give them the color they are looking for.
Customers can use the online tool to see which Lycored products will give them the color they are looking for.

Related tags Lycored Lycopene Food coloring

Lycored, a provider of lycopene-based color and taste-enhancing ingredients for food and beverages, has introduced HueFinder.

The online tool is an online color-matching assistant to help Lycored’s customers find the hue they want for their food or beverage products.

On the page, customers answer a few questions about their product, then select the color they are looking for from a range of colors on a horizontal bar, which then provides the information on which of Lycored’s natural red, pink, gold, yellow or orange products will create the desired color.

Christiane Lippert, head of marketing (food), at Lycored, said, “The process of finding the right shade to meet color challenges and taste issues can be a daunting, time-consuming task for product developers.

“HueFinder seeks to harness our depth of application expertise and stability studies to make the selection process much smoother.”

“Our vertically integrated color portfolio of red shades is made from natural lycopene extracted from tomatoes, while our yellow, gold and oranges are sourced from our particular super producing strain of fungus called Blakeslea trispora.”

Lippert said both are tested for stability across multiple applications including flavored waters, UHT treated dairy drinks, juice-based beverages, hard coated confectionery, cheeses, prepared fruits and syrups, yogurts, fortified gummies and surimi seafood.

Taste neutral and temperature and light-stable, Lycored’s colorants are pH independent, and resilient enough to withstand the rigors of industrial food and beverage processing.

Lycored’s food colorant range is non-GMO, vegan, Kosher, Halal and allergen free.

The tool can be found here​.

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