Wise Eating, Made Easy

KF Specialty Ingredients was established over 20 years ago and continues to be a reliable supplier to the Australian food manufacturing industry. We pride ourselves on high quality standards and customer care. KF Specialty Ingredients have an extensive range of ingredients, comprehensive application support and industry experience, offering unrivalled benefits to our valued customers. We are a major supplier of bulk food ingredients and specialities to the Australian and New Zealand Food and Pharmaceutical Industries.

Additive Name	Image	Description
Curcumins		Curcumin is brightly yellow colored and may be used as a food coloring.
Carmines		Red to dark red, crumbly solid or powder. A colouring that makes many foods red. Found in alcoholic drinks, fruit pie fillings, jams, many sweets and even cheeses.
Chlorophylls		Green
Chlorophylls and chlorophyllins, copper complexes
Caramel I – plain caramel		Dark brown to black liquids or solids having an odour of burnt sugar.
Caramel II - sulfite caramel		Dark brown to black liquids or solids having an odour of burnt sugar.
Caramel III - ammonia caramel		Dark brown to black liquids or solids having an odour of burnt sugar
Caramel IV - sulfite ammonia caramel		Dark brown to black liquids or solids having an odour of burnt sugar.
Vegetable carbon		Black, odourless powder.
Carotenes, beta-, synthetic		Synthetic beta carotene.
Annatto extracts		A natural yellow-orange colour derived from annatto seeds which come from the achiote tree. Bixin is the name given to fat soluble portion of annatto extract while nobixin is the name given to the water soluble portion of annatto extract.
Paprika oleoresin		A natural orange-red food colouring extracted from capsicum or chillies.
Lycopene		A natural red food colouring naturally found in red fruits and vegetables and often derived from tomatos; insoluble in water. Lycopene (from the New Latin word lycopersicum for the tomato species name) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons and papayas (but not strawberries or cherries).
Beet red		Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin.
Anthocyanins		Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are their clear, white to yellow counterparts occurring in plants.
Titanium dioxide		White to slightly coloured powder.
Mannitol		Mannitol is a white, crystalline[1] organic compound with the formula (C6H8(OH)6).
Isomalt (Hydrogenated isomaltulose)		Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties
Maltitols		Maltitol is a sugar alcohol (a polyol) used as a sugar substitute.
Erythritol		White, odourless, non-hygroscopic, heat-stable crystals. It has a sweetness approximately 60-80% that of sucrose.