Solving the color conundrum

It’s often said that we eat with our eyes – which makes color stability in fruits and vegetables more critical than ever. Our lactic acid-based solutions are ideal for preventing discoloration (like browning) – with no compromise on the flavor of your product.

Our solutions help combat the enzymatic activity that causes discoloration in fruits and vegetables after harvesting, or even after processing.

Prevent discoloration in fruits and vegetables

Specifically, lactic acids enable you to maintain natural food color by replacing organic acid combinations and ascorbic acid (or use of mineral sources like ferrous gluconate).

The result? Color without the off-taste in applications ranging from apples and lettuces to black olives.