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Why Food Brands Are Switching to Mineral-Based Edible Glitter
Why Food Brands Are Switching to Mineral-Based Edible Glitter
  Being a product developer or quality manager in the food world is tough right now. Lately, it feels like you are always chasing new rules. Today,...
Edible Glitter vs. “Non-Toxic” Glitter What’s Actually Safe to Eat
Edible Glitter vs. “Non-Toxic” Glitter: What’s Actually Safe to Eat?
Hey there! You have probably spotted those neat galaxy drinks or shiny cupcakes on social media. They seem great, and you feel like trying them at home....
How to Achieve High-Coverage Metallic Finishes Without E171
How to Achieve High-Coverage Metallic Finishes Without E171
Introduction The ban on E171 (Titanium Dioxide) in the EU has created a massive headache for the food industry. For decades, manufacturers relied on E171...
best gold luster dust for cakes1
The Secret to Shiny Gold Cakes: Wet vs. Dry Edible Luster Dust Techniques
Introduction We all see those amazing cakes on Instagram. They look like someone dipped them in real, melted gold. The light hits them, and they shine...
The Sourcing Myth Why No Factory Makes Every Natural Food Color
The Sourcing Myth: Why No Factory Makes Every Natural Food Color
Launching a new product line often requires a diverse palette: a vibrant red for a beverage, a stable yellow for a gummy, and a specific blue for a frosting....
Anthocyanins in Food Coloring Beautiful Colors With Hidden Limits
Anthocyanins in Food Coloring: Beautiful Colors With Hidden Limits
Anthocyanins sell themselves at first glance. You get reds, purples, and deep berry tones that look “natural” without trying too hard. Then production...