Natural Solutions for Clean-Label Dairy Innovation

As the dairy industry prepares for significant regulatory shifts, transitioning from synthetic to natural colors has become a critical priority for food manufacturers and dairy processors. With the FDA likely set to ban the use of synthetic colors by the end of 2027, our team at Nelson-Jameson is heavily focused on providing reliable natural color solutions. By expanding our strategic partnership with Givaudan, a global leader in the category, we are dedicated to helping dairy processors navigate this transition seamlessly.

Natural Color Assessment & Training

The experts at Nelson-Jameson help achieve the perfect natural color for your applications.

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Expanding to Meet Customer Demands

Driven by a changing regulatory landscape and rising consumer demand for clean labels, the need for a broader spectrum of natural ingredient solutions has never been greater. Through our collaboration with Givaudan, Nelson-Jameson is proud to offer the comprehensive "Sense Colour" portfolio, which is specifically designed for ice cream, frozen novelties, yogurts, cheeses, and dairy beverages.

Technical Solutions for Frozen Applications

Formulating with natural colors requires navigating specific stability challenges, including pH levels, pasteurization heat, and light exposure. Our expanded portfolio addresses these nuances with precision:

• Ice Cream: Because ice cream is stored frozen and typically protected from light, it allows for a wide range of natural options. At a neutral pH, ingredients like curcumin, beta-carotene, and red beet perform exceptionally well, offering vibrant yellows, oranges, and pinks.
• Sorbets and Novelties: The higher acidity of sorbets (pH 2.5–4.0) creates an ideal environment for anthocyanins. Solutions like Amaize Red and Vegebrite Black Carrot deliver rich red and purple hues that perfectly complement berry flavors. For frozen novelties, packaging plays a crucial role; we advise using opaque packaging to protect less light-stable colors, such as spirulina and curcumin, from fading.

Mastering Cultured Dairy and Cheese

Our partnership also brings specialized expertise to cultured products. In yogurt and kefir, where pH levels drop, water-soluble annatto can precipitate. We solve this by offering emulsified formats and alternative anthocyanin-based options that remain stable in acidic environments, alongside our oil-soluble natural colors.

For processed cheese manufacturers looking to replace FD&C Yellow #5 and #6, our partnership offers natural alternatives utilizing annatto, apocarotenal, and beta-carotene blends. These options perfectly match characteristic orange-yellow hues without the need for synthetic additives.

Your Single-Source Solution for Future Compliance

With over 80,000 products and a team of in-house dairy processing and food manufacturing experts, Nelson-Jameson provides the required "chain of custody" and food safety assurance for these crucial ingredient transitions. The 2027 deadline is approaching. Dairy processors can rely on us to help reformulate their products with confidence, ensuring they meet new standards without sacrificing the visual appeal consumers love.