Natural Food Colours

Hopper Natural Food Colours are actually ‘colouring foodstuffs’ concentrates made from fruits and vegetables such as elderberries, pumpkins, carrots and red cabbage.
Because they are colours extracted naturally they are classified as food ingredients not ‘additives’ which are represented by a number or and E-number.
Hopper Natural Food Colours are derived using a water extraction process, solvents or chemicals are not used in the manufacturing process, and they do not contain any artificial functional additives.

TIPS FOR USING THE COLOURS
Hopper Natural food Colours are pH sensitive and work best in slightly acidic environments. If you are using alkaline ingredients such as eggs and milk you may want to add a some lemon juice, citric or tartaric acid (all natural ingredients). The most affected colours are pink, purple and particularly the red – it goes pinky purple. We recommend testing the colours in a planned mixture to ensure desired colour can be reached prior to any important event.
 

Please also note, that colours will fade during baking and the colour may alter due to the heat and pH of the product. We do not recommend using them in baking products without experimenting first. If you are intending to make a rainbow cake, please seek out a recipe that has been found to suit the use of natural colours. Not all recipes will give you the desired effect.

We do recommend storing the product in the fridge or freezer to ensure stability in extreme temperatures and to maintain colour intensity. The best before date is only a guide and we recommend using your judgement as to whether you wish to continue using the product after its best before date.

The product can be frozen and thawed many times over. We recommend using your judgement in whether to use after the best before date.  Defrost to room temperature prior to use. Can be frozen and defrosted repeatedly as required. Product remains a liquid even when stored in freezer.