How Food Manufacturers Can Avoid Colour Migration in Multilayered Products

How Food Manufacturers Can Avoid Colour Migration in Multilayered Products


Multilayered food products like jellies, filled chocolates, desserts, and frozen treats often rely on distinct, vibrant layers to create eye-catching appeal. But one of the biggest challenges manufacturers face is colour migration—when dyes from one layer bleed into another. This not only ruins the product’s visual appeal but can also alter its taste and raise concerns about overall quality.

Colour migration happens due to several factors such as moisture content, temperature shifts, improper pH balance, and low-viscosity formulations. For instance, if a red layer in a pudding seeps into a yellow layer, it creates a muddy appearance instead of clean, separated colours. Avoiding this issue is essential for manufacturers who want their products to look appealing and professional.

So, how can manufacturers prevent colour migration effectively? The answer lies in smart formulation strategies. From choosing lake colours for better stability to controlling moisture and using pH-compatible dyes, there are practical steps that can help preserve the visual quality of each layer.

To explore all the proven techniques and tips in detail, read the full article here: How to Avoid Colour Migration in Multilayered Food Products.

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