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Founded in 1999, Food Ingredient Solutions, LLC is a leading supplier of colors and natural antioxidants, with particular expertise in natural colors. We offer a complete line of both natural and synthetic dyes and pigments in both liquid and powder forms. We have many colors that are kosher, halal and/or certified organic, including red beet, red cabbage, purple sweet potato, red radish, spirulina, copper chlorophyllin, beta carotene, canthaxanthin, apocarotenal, carrot oil, yellow beet, caramel, paprika, titanium dioxide, carmine, cochineal, elderberry, grape, turmeric, and various fruit and vegetable juice colors and coloring foods. In addition to traditional natural dyes, we also offer a line of encapsulated micronized natural colors, which function like lake pigments, making them suitable for tablet coatings, compressed tablets, compound coatings, and oil-based systems.

Our highly experienced technical sales teams can help you select the correct color for your application considering cost, solubility, pH, fortification, target shelf life, and other parameters. Our skilled lab technicians can provide easy-to-use blends, match target colors, and perform accelerated heat- and light-stability testing in your matrix. Working closely with us will reduce your R&D time, increase the chance of finding the optimal color, and allow us to recommend the most stable color for your application.

In addition, we now offer a range of natural antioxidants and blends, including rosemary extract, natural vitamin E, and Tocobiol®, a natural vitamin E that retains plant sterols and squalenes for a synergistic antioxidant effect. Our lab technicians can optimize and demonstrate the efficacy of our antioxidants in your product against a control or another product using our RapidOxy.

One example of our antioxidant blends is our new FRY AntiOx+, which can be added to fryer oil to extend the shelf life of the oil or reduce the amount of oil needed to fry a particular batch size. This synergistic blend accomplishes this by reducing formation of total polar molecules and free fatty acids, two markers of oil degradation that themselves are considered unhealthy and in many countries have been prescribed maximum levels. By minimizing the generation of these compounds, not only is the frying oil maintained for a longer time, but the quality and safety of the oil absorbed by the food is improved and the amount of oil absorbed is reduced, resulting in a healthier, lower-fat finished product.

Please contact us for samples, projects, or technical support.