The Complete Handbook of Food Coloring

From the baker matching a brand's signature red velvet to the R&D technician scaling a naturally colored beverage, everyone who colors food runs into the same wall: a flood of conflicting product data, marketing claims, and regulatory nuance. The Complete Handbook of Food Coloring cuts through that noise. It explains what a certified color actually is, why a lake pigment behaves differently than a dye, and why the same concentration of colorant can look perfect in a buttercream but disastrous in a hard candy.

This is not a marketing piece or a catalog. It is a working reference built on the operational questions professionals ask: How do I choose between a liquid, gel, or powder? What does 'oil-dispersible' truly mean for my chocolate coating? Why did my natural color fade after two weeks on the shelf? The book covers the range from basic chemistry and regulatory categories to practical installation and usage protocols, maintenance, and troubleshooting, and it closes with a clear-eyed look at the business of color — from private labeling to consulting.

Written in direct, instructional prose, it is designed to be consulted on the production floor or in the office, not just read once. With a detailed glossary and a practical FAQ, it is the resource that should sit next to your scale and your batch records.