Natural Color Transition Workbook

How to Use This Workbook
Project 1: Tea & Grape Drinks
Project 2: Pistachio & Lime / Green Drinks
Project 3: Bakery Mixes
Project 4: Orange & Lemonade Drinks
Project 5: Cherry, Punch, Strawberry & Pink Lemonade
Project 6: Cheese Sauces, Mac Systems, and Savory Dressings
Project 7: Dessert Cream, Citrus, and Custard Systems
Project 8: Soup Bases, Gravies, and Savory Brown-Yellow Systems
Project 9: Jelly, Gelatin, and Fruit Dessert Systems
Project 10: Specialty Bakery and Cheesecake Systems
Project 11: Fruit Fillings, Glazes, and Gel Systems
Supplier Qualification Workbook
Supplier Glossary
Carmine Addendum

Reference Guide Use this workbook alongside the Natural Color Reformulation Guide →

Regulatory guardrail This integrated workbook preserves the project-roadmap structure from the source analysis, but it must be read together with the FDA notes in the main guide. If a butterfly-pea prototype appears in a category that is not currently covered by the FDA listing, treat it as a screen-only placeholder and swap to a category-compliant path before commercialization.

1. How to Use This Workbook

225Flagged products

57Red threats

167SKUs in active projects

110Prototype paths

Three-table pattern Every project uses the same pattern: SKU Set, Prototype Map, and Bench Worksheet. Start with the benchmark control (`0` suffix), then run Prototype 1, Prototype 2, and Prototype 3 only as needed.

Prototype Code Key

Prefix	System	Project(s)
T	Tea (bottled / iced tea reds)	Project 1
G	Grape / purple beverage	Project 1
P	Pistachio (Project 2) / Pink Lemonade (Project 5)	Projects 2, 5
L	Lime / green drink (Project 2) / Lemonade (Project 4)	Projects 2, 4
R	Baked Red (Project 3) / Red Fruit drinks (Project 5)	Projects 3, 5
B	Blueberry / purple bakery	Project 3
O	Pumpkin / orange bakery (Project 3) / Orange drink (Project 4)	Projects 3, 4
H	Cheese sauce / nacho / mac system	Project 6
D	Savory dressing	Project 6
E	Lemon / key lime dessert	Project 7
V	Vanilla / butterscotch / white chocolate / dulce de leche cream-custard	Project 7
W	Warm orange dessert	Project 7
Y	Chicken-yellow broth / soup base	Project 8
K	Kettle / brown gravy savory system	Project 8
S	Warm savory outlier	Project 8
J	Jelly / red fruit dessert	Project 9
Q	Purple fruit dessert	Project 9
F	Green fruit outlier	Project 9
C	Cheesecake / vanilla cream bakery	Project 10
U	Soft yellow bakery	Project 10
Z	Warm golden bakery	Project 10
A	Red fruit fillings / glazes	Project 11
N	Purple fruit fillings / gels	Project 11
I	Citrus / tropical gel	Project 11

Bench Rules

Always run the natural prototype side-by-side with the `0` control.
Record dry appearance, 15-minute color, 24-hour hold, Delta E, flavor notes, and the final bench decision.
If the prototype cannot match the benchmark at dry, 15-minute, and 24-hour checks together, move to the next numbered prototype in the same system.
Record the bench decision as Advance, Hold, or Reject in the internal project tracker on the same day.

Project 1

Tea & grape drinks. Red tea bodies plus grape/purple beverage families.

Project 2

Pistachio and lime / green systems with spirulina-led and acid-stable blue alternates.

Project 3

Bakery reds, jagua-led blueberry purples, and pumpkin orange systems that must survive baking.

Project 4

Orange and lemonade drink families centered on citrus yellow/orange systems.

Project 5

Cherry, fruit punch, strawberry, and pink lemonade red systems.

Project 6

Cheese sauces, mac systems, and savory dressings with yellow, orange, green, and French-style lanes.

Project 7

Dessert creams, citrus puddings, custards, and warm orange dessert systems.

Project 8

Golden broth, brown gravy, and warm savory yellow-brown systems.

Project 9

Jelly, gelatin, mousse, and fruit dessert systems spanning red, purple, and green outliers.

Project 10

Specialty bakery, cheesecake, vanilla cream, soft yellow, and warm golden bakery systems.

Project 11

Fruit fillings, glazes, and gel systems for red, purple, citrus, and tropical applications.

2. Project 1: Tea & Grape Drinks

Tea and grape beverage-base families. Tea prototypes use beta-carotene, annatto, and anthocyanin support. Grape prototypes use butterfly pea, purple sweet potato, black carrot, and spirulina options.

SKU Set

SKU	Product	System	Current Artificial Colors	Cost Impact	Timeline
403225	BEV BASE, PRESWEET SWEET TEA 10 GAL 8PK	Tea	Blue 1, Red 40, Yellow 5, Yellow 6	25.0%	12-18 wk
415051	BEV BASE, CC INSTANT TEA 2 OZ	Tea	Blue 1, Red 40, Yellow 5, Yellow 6	25.0%	12-18 wk
428063	BEV BASE, 5X5 ICED TEA 72/5	Tea	Blue 1, Red 40, Yellow 5, Yellow 6	25.0%	12-18 wk
429063	BEV BASE, LOCKDOWN ICED TEA 3gr 1000 PK	Tea	Blue 1, Red 40, Yellow 5, Yellow 6	25.0%	12-18 wk
401068	BEV BASE, A&C GRAPE 38 LB	Grape	Blue 1, Red 40	23.0%	12-18 wk
406083	BEV BASE, UNSWEET, GRAPE 5 OZ	Grape	Blue 1, Red 40	23.0%	12-18 wk
416067	BEV BASE, BB GRAPE #10	Grape	Blue 1, Red 40	23.0%	12-18 wk
428013	BEV BASE, 5x5 GRAPE 72/5oz	Grape	Blue 1, Red 40	23.0%	12-18 wk
429013	BEV BASE, LOCKDOWN GRAPE 3gr 1000 PK	Grape	Blue 1, Red 40	23.0%	12-18 wk
450033	BEV BASE, CAL ENRICH GRAPE	Grape	Blue 1, Red 40	23.0%	12-18 wk
—	BEV BASE, CC RED GRAPE 25#	Grape	Blue 1, Red 40	23.0%	12-20 wk
—	BEV BASE, PRESWEET GRAPE 10 GAL 8PK	Grape	Blue 1, Red 40	23.0%	12-20 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
T0	Tea	Current artificial system control	Current formula	Benchmark only
T1	Tea	Beta-carotene + annatto + purple carrot	0.03% + 0.015% + 0.03%	25% cost / 12-18 weeks
T2	Tea	Beta-carotene + annatto + purple sweet potato	0.04% + 0.02% + 0.04%	25% cost / 12-18 weeks
T3	Tea	Beta-carotene + annatto + black carrot + purple sweet potato	0.03% + 0.015% + 0.03% + 0.03%	25% cost / 12-18 weeks
G0	Grape	Current artificial system control	Current formula	Benchmark only
G1	Grape	Butterfly pea + purple sweet potato	0.06% + 0.10%	23% cost / 12-18 weeks
G2	Grape	Butterfly pea + purple sweet potato + black carrot	0.05% + 0.08% + 0.03%	23% cost / 12-18 weeks
G3	Grape	Spirulina + black carrot	0.07% + 0.05%	23% cost / 12-18 weeks

Bench Worksheet

Instructions: Run every natural prototype side-by-side with its 0-control. Record observations, calculate ΔE, note flavor, then record the bench decision in the internal project tracker the same day.

ID	Ratio / Level (%)	Sign-off / Photos / Comments
T0	Control
T1
T2
T3
G0	Control
G1
G2
G3
PROJECT RECOMMENDATION →		________________

3. Project 2: Pistachio & Lime / Green Drinks

Pistachio and lime / green families. Anchor on spirulina + turmeric blends with Galdieria as the acid-stable alternate for more difficult low-pH systems.

SKU Set

SKU	Product	System	Current Artificial Colors	Cost Impact	Timeline
520139	PUDDING, CC PISTACHIO 50LB	Pistachio	Blue 1, Yellow 5, Yellow 6	25.0%	12-18 wk
620139	PUDDING, PISTACHIO, CREAMY, ASP FREE	Pistachio	Blue 1, Yellow 5, Yellow 6	25.0%	12-18 wk
304161	DRESSING MIX, GREEN GODDESS	Lime / Green	Blue 1, Yellow 5	21.5%	12-20 wk
502125	GEL, A&C LIME 65 LB	Lime / Green	Blue 1, Yellow 5	20.5%	12-18 wk
502255	GEL, A&C SOUR APPLE 65 LB	Lime / Green	Blue 1, Yellow 5	23.0%	12-18 wk
506368	GEL, CC LIME 25LB	Lime / Green	Blue 1, Yellow 5	20.5%	12-18 wk
507068	GEL, FSP LIME 40 LB	Lime / Green	Blue 1, Yellow 5	20.5%	12-18 wk
841049	BOSMA ISOTONIC BEV, LEMON-LIME	Lime / Green	Blue 1, Yellow 5	20.5%	12-18 wk
506450	GELATIN, CC SOUR APPLE 2.75oz	Lime / Green	Blue 1, Yellow 5	20.5%	12-18 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
P0	Pistachio	Current artificial system control	Current formula	Benchmark only
P1	Pistachio	Spirulina + turmeric	0.10% + 0.02%	25% cost / 12-18 weeks
P2	Pistachio	Spirulina + turmeric + beta-carotene	0.08% + 0.02% + 0.015%	25% cost / 12-18 weeks
P3	Pistachio	Galdieria blue + beta-carotene	0.06% + 0.02%	25% cost / 12-18 weeks
L0	Lime / Green	Current artificial system control	Current formula	Benchmark only
L1	Lime / Green	Spirulina + beta-carotene	0.08% + 0.02%	23% cost / 12-18 weeks
L2	Lime / Green	Galdieria blue + beta-carotene + turmeric	0.06% + 0.02% + 0.01%	23% cost / 12-18 weeks
L3	Lime / Green	Spirulina + turmeric	0.10% + 0.02%	Screen only if pH remains stable

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
P0	Control
P1
P2
P3
L0	Control
L1
L2
L3
PROJECT RECOMMENDATION →		________________

4. Project 3: Bakery Mixes

Bake-stable systems without carmine. This project covers red velvet and cherry bakery reds, jagua-led blueberry purples, and pumpkin orange systems.

SKU Set

SKU	Product	System	Current Artificial Colors	Cost Impact	Timeline
530007	CAKE MIX, ANGEL FOOD STRBRY 6	Baked Red	Red 40	14.5%	16-26 wk
537568	CAKE MIX, DIET CHERRY 25LB	Baked Red	Red 40	14.5%	16-26 wk
539138	CAKE MIX, DIET RED VELVET 25LB	Baked Red	Red 40	14.5%	16-26 wk
602205	CAKE MIX, RED VELVET CANNDESCENT 16oz	Baked Red	Red 40	14.5%	16-26 wk
537548	CAKE MIX, DIET BLUEBERRY 25 LB	Blueberry / Purple Bakery	Blue 1, Red 40	25.0%	16-26 wk
553093	CHEESECAKE, CC PUMPKIN 12oz	Pumpkin / Orange Bakery	Red 40, Yellow 5, Yellow 6	25.0%	16-26 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
R0	Baked Red	Current artificial system control	Current formula	Benchmark only
R1	Baked Red	Tomato lycopene + paprika	0.02-0.04% + 0.01-0.02%	16% cost / 16-26 weeks (kosher / halal)
R2	Baked Red	Purple sweet potato + paprika support	0.06-0.12% + 0.01-0.02%	Use when warmth is needed; pair with cocoa for red-velvet systems
R3	Baked Red	Beetroot + paprika screen	0.05-0.15% + 0.01-0.02%	Use when short bake time allows heat-labile beet
B0	Blueberry / Purple Bakery	Current artificial system control	Current formula	Benchmark only
B1	Blueberry / Purple Bakery	Jagua + purple sweet potato	0.05-0.08% + 0.06-0.12%	25% cost / 16-26 weeks
B2	Blueberry / Purple Bakery	Jagua + black carrot	0.05-0.08% + 0.03-0.06%	Use for deeper berry purple
O0	Pumpkin / Orange Bakery	Current artificial system control	Current formula	Benchmark only
O1	Pumpkin / Orange Bakery	Beta-carotene + paprika	0.03-0.06% + 0.01-0.03%	25% cost / 16-26 weeks
O2	Pumpkin / Orange Bakery	Beta-carotene + annatto + paprika	0.02-0.05% + 0.01-0.02% + 0.01-0.02%	Use when more orange body is needed

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
R0	Control
R1
R2
R3
B0	Control
B1
B2
O0	Control
O1
O2
PROJECT RECOMMENDATION →		________________

5. Project 4: Orange & Lemonade Drinks

Orange and lemonade drink families. Anchor on annatto, turmeric, and beta-carotene citrus systems.

SKU Set

SKU	Product	System	Current Artificial Colors	Cost Impact	Timeline
401128	BEV BASE, A&C ORANGE 38 LB	Orange	Yellow 5, Yellow 6	16.0%	10-14 wk
406143	BEV BASE, UNSWEET, ORANGE 5 OZ	Orange	Red 40, Yellow 5, Yellow 6	25.0%	10-14 wk
411068	BEV BASE, BREAKFAST, ORANGE 38 LB	Orange	Yellow 5, Yellow 6	16.0%	10-14 wk
428023	BEV BASE, 5x5 ORANGE 72/5oz	Orange	Yellow 6	8.0%	8-12 wk
450063	BEV BASE, CAL ENRICH ORANGE 24	Orange	Yellow 6	8.0%	8-12 wk
—	BEV BASE, BB ORANGE #10	Orange	Yellow 5, Yellow 6	16.0%	10-14 wk
—	BEV BASE, 3.3 GR ORANGE CAL\VIT ENRICH	Orange	Yellow 6	8.0%	8-12 wk
—	BEV BASE, CC ORANGE 25#	Orange	Red 40, Yellow 5, Yellow 6	25.0%	10-16 wk
—	BEV BASE, PRESWEET ORANGE 10 GAL 8 PK	Orange	Red 40, Yellow 5, Yellow 6	25.0%	10-16 wk
402028	BEV BASE, PUREADE LEMONADE 38 LB	Lemonade	Yellow 5	6.5%	8-12 wk
403165	BEV BASE, PRESWEET LEMONADE 10 GAL 8 PACK	Lemonade	Yellow 5	6.5%	8-12 wk
406103	BEV BASE, UNSWEET, LEMONADE 5 OZ	Lemonade	Yellow 5	6.5%	8-12 wk
428053	BEV BASE, 5x5 LEMONADE 72/5oz	Lemonade	Yellow 5	6.5%	8-12 wk
450053	BEV BASE, CAL ENRICH LEMONADE 24P	Lemonade	Yellow 5	6.5%	8-12 wk
—	BEV BASE, 3.3 GR LEMONADE CAL\VIT ENRICH	Lemonade	Yellow 5	6.5%	8-12 wk
—	BEV BASE, BB LEMONADE #10	Lemonade	Yellow 5	6.5%	8-12 wk
—	BEV BASE, LOCKDOWN LEMON 3gr 2000 PK	Lemonade	Yellow 5	6.5%	8-14 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
O0	Orange	Current artificial system control	Current formula	Benchmark only
O1	Orange	Annatto + turmeric	0.03% + 0.02%	16-25% cost / 10-14 weeks
O2	Orange	Beta-carotene + annatto	0.03% + 0.02%	Use for cleaner orange body
O3	Orange	Beta-carotene + annatto + turmeric	0.02% + 0.015% + 0.01%	Use when bright top-note yellow is needed
L0	Lemonade	Current artificial system control	Current formula	Benchmark only
L1	Lemonade	Turmeric / curcumin	0.02-0.04%	6.5% cost / 8-12 weeks
L2	Lemonade	Beta-carotene beadlet	0.02-0.04%	Use if turmeric flavor or light fade is an issue
L3	Lemonade	Turmeric + beta-carotene	0.02% + 0.015%	Use when both brightness and hold are needed

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
O0	Control
O1
O2
O3
L0	Control
L1
L2
L3
PROJECT RECOMMENDATION →		________________

6. Project 5: Cherry, Punch, Strawberry & Pink Lemonade

Red and pink beverage families. Anchor on purple sweet potato concentrate with black carrot and beetroot alternates for tone adjustment.

SKU Set

SKU	Product	System	Current Artificial Colors	Cost Impact	Timeline
401028	BEV BASE, A&C CHERRY 38 LB	Red Fruit	Red 40	9.0%	8-12 wk
401048	BEV BASE, A&C FRUIT PUNCH 38 LB	Red Fruit	Red 40	9.0%	8-12 wk
403125	BEV BASE, PRESWEET FRUIT PUNCH 10 GAL 8PK	Red Fruit	Red 40	9.0%	8-12 wk
406063	BEV BASE, UNSWEET, FRUIT PUNCH 5 OZ	Red Fruit	Red 40	9.0%	8-12 wk
416047	BEV BASE, BB FRUIT PUNCH #10	Red Fruit	Red 40	9.0%	8-12 wk
419047	MILK SHAKE PLUS, STRAWBERRY	Red Fruit	Red 40	9.0%	8-12 wk
428003	BEV BASE, 5x5 CHERRY 72/5oz	Red Fruit	Red 40	9.0%	8-12 wk
428033	BEV BASE, 5x5 STRAWBERRY 72/5	Red Fruit	Red 40	9.0%	8-12 wk
428043	BEV BASE, 5x5 TROPICAL FRUIT	Red Fruit	Red 40	9.0%	8-12 wk
429003	BEV BASE, LOCKDOWN CHERRY 3gr 1000 PK	Red Fruit	Red 40	9.0%	8-12 wk
450043	BEV BASE, CAL ENRICH FRT PUNCH	Red Fruit	Red 40	9.0%	8-12 wk
452023	BEV BASE, 3.3 GR FRT PUNCH CAL\VIT ENRI	Red Fruit	Red 40	9.0%	8-12 wk
463049	BEV BASE, FRUIT PUNCH CAL ENRICH	Red Fruit	Red 40	9.0%	8-12 wk
502415	GEL, A&C TROP RAINBOW PUNCH 65 LB	Red Fruit	Red 40	9.0%	8-12 wk
841029	BOSMA ISOTONIC BEV, FRUIT PUNCH	Red Fruit	Red 40	9.0%	8-12 wk
402088	BEV BASE, PUREADE PINK LEMON 38 LB	Pink Lemonade	Red 40	9.0%	8-12 wk
502425	GEL, A&C PINK LEMONADE 65 LB	Pink Lemonade	Red 40	9.0%	8-12 wk
—	BEV BASE, A&C RASPBERRY 38 LB	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, A&C STRAWBERRY 38 LB	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, CC CHERRY 25#	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, CC RASPBERRY/KIWI 25#	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, CC STRAW/LEMON 25#	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, CC TROP FRUIT 25#	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, CC WATERMELON 25#	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, LOCKDOWN TROP FRUIT 3gr 1000 PK	Red Fruit	Red 40	9.0%	8-12 wk
—	BEV BASE, PRESWEET STRAWBERRY 10 GAL 8PK	Red Fruit	Red 40	9.0%	8-14 wk
—	BEV BASE, CC PINK LEMON 25#	Pink Lemonade	Red 40	9.0%	8-14 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
R0	Red Fruit	Current artificial system control	Current formula	Benchmark only
R1	Red Fruit	Purple sweet potato concentrate powder	0.15-0.25%	18% cost / 10-14 weeks
R2	Red Fruit	Purple sweet potato + black carrot	0.15% + 0.05%	Use when a cooler red/blue tone is needed
R3	Red Fruit	Purple sweet potato + beetroot	0.15% + 0.05%	Use for a punchier strawberry / cherry red
R4	Red Fruit	Black carrot standalone	0.15-0.30%	Use if sweet potato creates haze or off-note
P0	Pink Lemonade	Current artificial system control	Current formula	Benchmark only
P1	Pink Lemonade	Purple sweet potato (low dose)	0.05-0.10%	14% cost / 8-12 weeks
P2	Pink Lemonade	Beetroot (low dose)	0.03-0.06%	Use if purple sweet potato reads too dark

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
R0	Control
R1
R2
R3
R4
P0	Control
P1
P2
PROJECT RECOMMENDATION →		________________

Program Sign-off

Role	Name	Date	Signature / Decision
Technologist
QA
R&D Manager

7. Project 6: Cheese Sauces, Mac Systems, and Savory Dressings

Savory systems spanning cheese sauces, nacho, mac-and-cheese, and dressing outliers. This wave anchors on annatto, beta-carotene, turmeric, paprika, and acid-stable blue options for green dressing work.

SKU Set

Family	Products in Scope	Current Artificial Colors	Cost Impact	Timeline
Cheese Sauce	CHEESE SAUCE MIX, INSTANT 50#; CHEESE SAUCE MIX, NACHO REDUCED SODIUM; CHEESE SAUCE MIX, NACHO INSTANT; CHEESE SAUCE RED SODIUM 25# BOX	Yellow 5, Yellow 6	17.0%	10-16 wk
Mac Systems	KD CHEESEBURGER MAC SAUCE MIX; CHEESEBURGER MAC MIX, KWIK DISH; MAC & CHEESE S.W., KD WHOLE WHEAT 35.25#; MAC & CHEESE SOUTHWEST STYLE	Yellow 6	8.0%	8-14 wk
Savory Dressing	DRESSING MIX, GREEN GODDESS; DRESSING MIX, FRENCH 10oz	Green Goddess: Yellow 5 + Blue 1; French: Yellow 6 + Red 40	12.0%	10-14 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
H0	Cheese / Mac	Current artificial control (Yellow 5 / Yellow 6)	Current formula	Benchmark only
H1	Cheese / Mac	Annatto + beta-carotene	Annatto 0.015-0.035%, beta-carotene 0.010-0.030%	17% cost / 10-16 weeks on Yellow 5 + Yellow 6 lines
H2	Cheese / Mac	Annatto + turmeric	Annatto 0.015-0.030%, turmeric 0.005-0.015%	Use when deeper yellow/gold tone is required
H3	Cheese / Mac	Beta-carotene + paprika	Beta-carotene 0.015-0.035%, paprika 0.010-0.025%	8% cost / 8-14 weeks on nacho / orange-tone systems
H4	Cheese / Mac	Annatto + beta-carotene + paprika	Annatto 0.010-0.025%, beta-carotene 0.010-0.020%, paprika 0.005-0.015%	Use to match nacho depth without Yellow 6
D0	Savory Dressing	Current artificial control	Current formula	Benchmark only
D1	Savory Dressing	Spirulina + turmeric (Green Goddess)	Spirulina 0.05-0.12%, turmeric 0.005-0.015%	12% cost / 10-14 weeks on green dressing
D2	Savory Dressing	Galdieria blue + beta-carotene (acid-stable green)	Galdieria 0.03-0.08%, beta-carotene 0.010-0.020%	Use when dressing pH is below 4.0 and spirulina fades
D3	Savory Dressing	Paprika + beta-carotene (French style)	Paprika 0.010-0.030%, beta-carotene 0.010-0.020%	12% cost / 10-14 weeks on red/orange dressing

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
H0	Control
H1
H2
H3
H4
D0	Control
D1
D2
D3
PROJECT RECOMMENDATION →		________________

8. Project 7: Dessert Cream, Citrus, and Custard Systems

Dessert family covering lemon/key lime systems, cream-custard profiles, and warm orange dessert lanes.

SKU Set

Family	Products in Scope	Current Artificial Colors	Cost Impact	Timeline
Lemon / Key Lime	BOSMA ASP. MOUSSE-LEMON 200; BOSMA ASP. PUDDING-LEMON 250; BOSMA EZ INST. PUDDING LEMON; MOUSSE, CC KEY LIME 25LB; PUDDING, INSTANT LEMON 50LB; PUDDING, LEMON, CREAMY, ASP FREE; PUDDING, THRIFTY INSTANT LEMON 36 LB; SANS SUCRE KEY LIME MOUSSE; SANS SUCRE LEMON MOUSSE; FROSTING, WHIPPED CC LEMON (SUCRALOSE); ICING, CC LEMON 8.5oz	Yellow 5	6.5%-9.0%	8-12 wk
Cream / Custard	BOSMA ASP. MOUSSE-FRENCH VANILLA 200; BOSMA ASP. PUDDING-BUTTERSCOTCH 250; MOUSSE, CC WHITE CHOCOLATE 50; PUDDING, BUTTERSCOTCH, CREAMY, ASP FREE; PUDDING, CC DULCE DE LECHE 50 LB; PUDDING, HI PRO BUTTERSCOTCH; PUDDING, INSTANT BUTTERSCOTCH; PUDDING, THRIFTY INST. BUTTERSCOTCH 36 LB; SANS SUCRE MOUSSE, FRENCH VANILLA	Yellow 5, Yellow 6	14.0%	10-14 wk
Warm Orange Dessert	MOUSSE, CC PEACH 25LB; PIE FILLER, CC PUMPKIN PUDDING; PUDDING, CC ORANGE CREAM 50LB; PUDDING, ORANGE CREAM, CREAMY, ASP FREE	Yellow 6	10.0%	9-13 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
E0	Lemon / Key Lime	Current artificial control (Yellow 5)	Current formula	Benchmark only
E1	Lemon / Key Lime	Beta-carotene	0.010-0.025%	9% cost / 8-12 weeks; keeps citrus bright after hydration
E2	Lemon / Key Lime	Turmeric / curcumin	0.003-0.010%	Use only when a zestier yellow is needed; watch for earthy note
E3	Lemon / Key Lime	Beta-carotene + turmeric	0.010-0.020% + 0.002-0.006%	Use when beta-carotene alone reads too pale at low dose
V0	Cream / Custard	Current artificial control (Yellow 5 + Yellow 6)	Current formula	Benchmark only
V1	Cream / Custard	Annatto + beta-carotene	Annatto 0.010-0.025%, beta-carotene 0.008-0.020%	14% cost / 10-14 weeks; creamy-golden direction
V2	Cream / Custard	Annatto + turmeric	Annatto 0.010-0.020%, turmeric 0.003-0.008%	Use for deeper butterscotch / dulce de leche gold
V3	Cream / Custard	Annatto + beta-carotene + turmeric	Annatto 0.008-0.018%, beta-carotene 0.008-0.015%, turmeric 0.002-0.006%	Use when vanilla custard needs a fuller body without neon cast
W0	Warm Orange Dessert	Current artificial control (Yellow 6)	Current formula	Benchmark only
W1	Warm Orange Dessert	Beta-carotene + paprika	Beta-carotene 0.010-0.025%, paprika 0.005-0.015%	10% cost / 9-13 weeks; peach / orange cream direction
W2	Warm Orange Dessert	Annatto + paprika	Annatto 0.010-0.020%, paprika 0.005-0.015%	Use for pumpkin pudding or richer orange body
W3	Warm Orange Dessert	Annatto + beta-carotene + paprika	Annatto 0.008-0.018%, beta-carotene 0.008-0.015%, paprika 0.004-0.012%	Use only when paprika dose must stay low to prevent flavor carryover

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
E0	Control
E1
E2
E3
V0	Control
V1
V2
V3
W0	Control
W1
W2
W3
PROJECT RECOMMENDATION →		________________

9. Project 8: Soup Bases, Gravies, and Savory Brown-Yellow Systems

Savory systems for golden broth, brown gravy, and warm savory outliers such as egg extender.

SKU Set

Family	Products in Scope	Current Artificial Colors	Cost Impact	Timeline
Golden Soup / Broth	CHICKEN FLAVOR SOUP BASE 25 LB BOX; SOUP BASE, TRIPLE YLD CHICKEN; SOUP MIX, CHICKEN ALPHABET 6/10; SOUP MIX, CHICKEN NOODLE 6/10	Yellow 5	11.0%	9-13 wk
Gravy / Brown Savory	Brown gravy systems in the active program lane	Artificial brown / yellow lanes in current formula set	11.0%-12.0%	9-13 wk
Warm Savory Outlier	EGG EXTENDER 12/16oz	Yellow 5, Yellow 6	12.0%	10-14 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
Y0	Golden Soup / Broth	Current artificial control (Yellow 5)	Current formula	Benchmark only
Y1	Golden Soup / Broth	Annatto + beta-carotene	Annatto 0.010-0.025%, beta-carotene 0.008-0.020%	11% cost / 9-13 weeks; primary broth-golden direction
Y2	Golden Soup / Broth	Annatto + turmeric	Annatto 0.010-0.020%, turmeric 0.003-0.008%	Use when broth needs a deeper golden cast or stronger chicken cue
Y3	Golden Soup / Broth	Annatto + beta-carotene + turmeric	Annatto 0.008-0.018%, beta-carotene 0.008-0.015%, turmeric 0.002-0.006%	Use when broth must stay rich after dilution and long hold
K0	Gravy / Brown Savory	Current artificial control	Current formula	Benchmark only
K1	Gravy / Brown Savory	Paprika + annatto	Paprika 0.006-0.018%, annatto 0.008-0.018%	Primary brown-gravy direction; warms tone without flavor carryover
K2	Gravy / Brown Savory	Beta-carotene + paprika	Beta-carotene 0.008-0.018%, paprika 0.006-0.018%	Use when gravy needs a warmer orange-brown cast
K3	Gravy / Brown Savory	Annatto + beta-carotene + paprika	Annatto 0.006-0.015%, beta-carotene 0.006-0.012%, paprika 0.004-0.012%	Use only when paprika dose must stay low to prevent flavor read-through
S0	Warm Savory Outlier	Current artificial control (Yellow 5 + Yellow 6)	Current formula	Benchmark only
S1	Warm Savory Outlier	Annatto + paprika	Annatto 0.010-0.020%, paprika 0.005-0.015%	12% cost / 10-14 weeks; warm savory outlier direction
S2	Warm Savory Outlier	Annatto + beta-carotene + paprika	Annatto 0.008-0.018%, beta-carotene 0.008-0.015%, paprika 0.004-0.012%	Use when the system must stay bright and stable

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
Y0	Control
Y1
Y2
Y3
K0	Control
K1
K2
K3
S0	Control
S1
S2
PROJECT RECOMMENDATION →		________________

10. Project 9: Jelly, Gelatin, and Fruit Dessert Systems

Fruit dessert family spanning cherry, strawberry, raspberry, blueberry, grape, blackberry, and green-fruit outlier systems.

SKU Set

Family	Products in Scope	Current Artificial Colors	Cost Impact	Timeline
Red Fruit Dessert	BAVARIAN CREME, STRAWBERRY #10; BOSMA ASP. MOUSSE-STRAWBERRY 200; CRISP FILLING, CHERRY #10; FRUIT TREAT, CC STRAWBERRY 45#; GEL, A&C CHERRY 65 LB; GEL, A&C RASPBERRY 65 LB; GEL, A&C STRAWBERRY 65 LB; GEL, CC CHERRY 25 LB; GEL, CC RASPBERRY 25 LB; GEL, CC STRAWBERRY 25 LB; JELLY MAKER, CC CHERRY 25; JELLY MAKER, RASPBERRY 25LB; JELLY MAKER, STRAWBERRY 25LB; JELLY MIX, GS STRAWBERRY 6/16 OZ; MOUSSE, CC ASP FREE RASPBERRY 50#	Red 40 or Blue 1 + Red 40	12.0%	10-14 wk
Purple Fruit Dessert	CRISP FILLING, BLUEBERRY #10; FRUIT FILLING, BLUEBERRY 50#; FRUIT TREAT, CC BLUEBERRY 50#; GEL, A&C GRAPE 65 LB; GEL, A&C RED GRAPE #10; GELATIN, CC BLUEBERRY 2.75oz; JELLY MAKER, GRAPE 25 LB; JELLY MIX, GS GRAPE 6/16 OZ; JELLY MIX, GS BLACK RASP 6/16 OZ; MOUSSE, CC BLUEBERRY 25 LB	Blue 1 + Red 40	14.0%	11-15 wk
Green Fruit Outlier	Sour-apple and lime dessert outliers that piggyback on the Wave 2 green lane	Blue 1 + Yellow 5	Wave-dependent	11-15 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
J0	Red Fruit Dessert	Current artificial control (Red 40)	Current formula	Benchmark only
J1	Red Fruit Dessert	Purple sweet potato	0.06-0.14%	12% cost / 10-14 weeks; primary cherry / strawberry / raspberry direction
J2	Red Fruit Dessert	Black carrot	0.05-0.12%	Use when a cleaner pure-red read is needed
J3	Red Fruit Dessert	Beetroot + black carrot	Beetroot 0.05-0.10%, black carrot 0.03-0.08%	Use when color must stay bright after long hold or reheat
Q0	Purple Fruit Dessert	Current artificial control (Blue 1 + Red 40)	Current formula	Benchmark only
Q1	Purple Fruit Dessert	Butterfly pea + purple sweet potato	Butterfly pea 0.04-0.10%, purple sweet potato 0.06-0.14%	14% cost / 11-15 weeks; primary grape / blueberry direction
Q2	Purple Fruit Dessert	Butterfly pea + black carrot	Butterfly pea 0.04-0.10%, black carrot 0.03-0.08%	Use when purple must lean more red than blue
Q3	Purple Fruit Dessert	Butterfly pea + purple sweet potato + black carrot	Butterfly pea 0.03-0.08%, purple sweet potato 0.05-0.10%, black carrot 0.02-0.06%	Use for the deepest grape / blackberry target
F0	Green Fruit Outlier	Current artificial control (Blue 1 + Yellow 5)	Current formula	Benchmark only
F1	Green Fruit Outlier	Butterfly pea + turmeric	Butterfly pea 0.03-0.08%, turmeric 0.003-0.008%	Use for sour apple / green dessert outliers
F2	Green Fruit Outlier	Butterfly pea + beta-carotene	Butterfly pea 0.03-0.08%, beta-carotene 0.008-0.015%	Use when green outlier must stay clean after hydration
F3	Green Fruit Outlier	Butterfly pea + turmeric + beta-carotene	Butterfly pea 0.03-0.06%, turmeric 0.002-0.006%, beta-carotene 0.006-0.012%	Use only when a brighter, fuller green is required

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
J0	Control
J1
J2
J3
Q0	Control
Q1
Q2
Q3
F0	Control
F1
F2
F3
PROJECT RECOMMENDATION →		________________

11. Project 10: Specialty Bakery and Cheesecake Systems

Bakery family for pale cheesecake and vanilla cream systems, soft yellow bakery crumbs, and warm golden bakery outliers.

SKU Set

Family	Products in Scope	Current Artificial Colors	Cost Impact	Timeline
Cheesecake / Vanilla Cream Bakery	BOSMA ASP. CHEESECAKE-VAN 200; CHEESECAKE, CC CHOCOLATE CHIP; SANS SUCRE CHEESECAKE MIX 4oz	Yellow 6	12.0%	14-22 wk
Soft Yellow Bakery	CAKE MIX, ANGEL FOOD LEMON 6; CAKE MIX, DIET LEMON 50LB; SWEET & LOW LEMON CAKE MIX	Yellow 5	9.5%	14-22 wk
Warm Golden Bakery	CAKE MIX, DIET ORANGE 50; SANS SUCRE SPRINKLES CINNAMON; SPRINKLES, CC CINNAMON 2.5oz; SPRINKLES, CC MAPLE 2.5oz	Yellow 6 or Red 40	9.0%-12.0%	8-22 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
C0	Cheesecake / Vanilla Cream Bakery	Current artificial control (Yellow 6)	Current formula	Benchmark only
C1	Cheesecake / Vanilla Cream Bakery	Beta-carotene	0.008-0.020%	12% cost / 14-22 weeks; primary pale cream-cheesecake direction
C2	Cheesecake / Vanilla Cream Bakery	Annatto + beta-carotene	Annatto 0.006-0.015%, beta-carotene 0.006-0.015%	Use when beta-carotene alone reads too pale or pink
C3	Cheesecake / Vanilla Cream Bakery	Annatto + beta-carotene + turmeric	Annatto 0.005-0.012%, beta-carotene 0.005-0.012%, turmeric 0.001-0.004%	Use when a fuller baked-custard cream tone is needed
U0	Soft Yellow Bakery	Current artificial control (Yellow 5)	Current formula	Benchmark only
U1	Soft Yellow Bakery	Beta-carotene	0.010-0.025%	9.5% cost / 14-22 weeks; keeps soft lemon bakery shade bright after bake
U2	Soft Yellow Bakery	Annatto	0.008-0.020%	Use when crumb reads too green or thin
U3	Soft Yellow Bakery	Annatto + beta-carotene	Annatto 0.006-0.015%, beta-carotene 0.008-0.020%	Use when both brightness and richness are needed across the bake
Z0	Warm Golden Bakery	Current artificial control (Yellow 6)	Current formula	Benchmark only
Z1	Warm Golden Bakery	Beta-carotene + paprika	Beta-carotene 0.010-0.020%, paprika 0.005-0.012%	12% cost / 14-22 weeks; primary orange-golden bakery direction
Z2	Warm Golden Bakery	Annatto + paprika	Annatto 0.008-0.018%, paprika 0.005-0.012%	Use when baked shade needs more amber body
Z3	Warm Golden Bakery	Annatto + beta-carotene + paprika	Annatto 0.006-0.015%, beta-carotene 0.008-0.015%, paprika 0.004-0.010%	Use when a deep warm golden target is required without Yellow 6

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
C0	Control
C1
C2
C3
U0	Control
U1
U2
U3
Z0	Control
Z1
Z2
Z3
PROJECT RECOMMENDATION →		________________

12. Project 11: Fruit Fillings, Glazes, and Gel Systems

Fruit filling family for red cherry and berry glazes, purple blueberry and grape fills, and citrus / tropical gel systems.

SKU Set

Family	Products in Scope	Current Artificial Colors	Cost Impact	Timeline
Red Fruit Fillings / Glazes	FRUIT FILLING, CHERRY 50#; FRUIT TREAT, CC CHERRY 50#; GEL, A&C BLACK CHERRY 65 LB; GEL, A&C CRANBERRY 65 LB; GLAZE, ALL BERRY #10; GLAZE, CC STRAWBERRY 25#; GLAZE, RED FRUIT 12/24; SPRINKLES, CC STRAWBERRY 2.5oz	Blue 1 + Red 40 or Red 40	9.0%-23.0%	8-18 wk
Purple Fruit Fillings / Gels	CRISP FILLING, BLUEBERRY #10; FRUIT FILLING, BLUEBERRY 50#; FRUIT TREAT, CC BLUEBERRY 50#; GEL, A&C GRAPE 65 LB; GEL, A&C RED GRAPE #10; GEL, VEGA-JEL GRAPE #10	Blue 1 + Red 40	23.0%	12-18 wk
Citrus / Tropical Gel	GEL, A&C LIME 65 LB; GEL, A&C SOUR APPLE 65 LB; GEL, CC LIME 25LB; GEL, FSP LIME 40 LB; GEL, A&C CREAMSICLE 65 LB; GEL, A&C MANGO MANIA 65 LB; GEL, A&C ORANGE 65 LB; GEL, A&C PEACH 65 LB	Blue 1 + Yellow 5, Yellow 5 + Yellow 6, or Red 40 + Yellow 5 + Yellow 6	16.0%-25.0%	10-18 wk

Prototype Map

ID	System	Direction	Starting Point	Expected Impact
A0	Red Fruit Fillings / Glazes	Current artificial control	Current formula	Benchmark only
A1	Red Fruit Fillings / Glazes	Purple sweet potato	0.06-0.14%	Primary cherry / strawberry / cranberry direction
A2	Red Fruit Fillings / Glazes	Black carrot	0.05-0.12%	Use when a firmer red body is needed after hold
A3	Red Fruit Fillings / Glazes	Beetroot + black carrot	Beetroot 0.05-0.10%, black carrot 0.03-0.08%	Use when glaze or filling must stay bright and dense
N0	Purple Fruit Fillings / Gels	Current artificial control	Current formula	Benchmark only
N1	Purple Fruit Fillings / Gels	Butterfly pea + purple sweet potato	Butterfly pea 0.04-0.10%, purple sweet potato 0.06-0.14%	Primary grape / blueberry / blackberry direction
N2	Purple Fruit Fillings / Gels	Butterfly pea + black carrot	Butterfly pea 0.04-0.10%, black carrot 0.03-0.08%	Use when purple must lean more red than blue
N3	Purple Fruit Fillings / Gels	Butterfly pea + purple sweet potato + black carrot	Butterfly pea 0.03-0.08%, purple sweet potato 0.05-0.10%, black carrot 0.02-0.06%	Use for the deepest grape / blackberry fill targets
I0	Citrus / Tropical Gel	Current artificial control	Current formula	Benchmark only
I1	Citrus / Tropical Gel	Beta-carotene + annatto	Beta-carotene 0.010-0.025%, annatto 0.008-0.020%	Primary orange / peach / creamsicle direction
I2	Citrus / Tropical Gel	Butterfly pea + turmeric	Butterfly pea 0.03-0.08%, turmeric 0.003-0.008%	Primary lime / sour apple green direction
I3	Citrus / Tropical Gel	Beta-carotene + annatto + paprika	Beta-carotene 0.008-0.018%, annatto 0.008-0.018%, paprika 0.004-0.012%	Use for richer tropical orange systems such as mango mania

Bench Worksheet

ID	Ratio / Level (%)	Sign-off / Photos / Comments
A0	Control
A1
A2
A3
N0	Control
N1
N2
N3
I0	Control
I1
I2
I3
PROJECT RECOMMENDATION →		________________

Program Sign-off

Role	Name	Date	Signature / Decision
Technologist
QA
R&D Manager

13. Supplier Qualification Workbook

Use this worksheet before locking any new natural color into a BFI formula. The goal is to prevent late-stage failures caused by the wrong carrier, the wrong pH window, or missing regulatory/category documentation.

Qualification rule No natural color should move from bench success to scale-up until the supplier has provided a written statement covering carrier system, approved use category, recommended dosage range, and storage / light / heat guidance.

Supplier Screening Checklist

Question	Supplier Response	Pass / Gap	Follow-Up Owner
What is the exact powder format and carrier (maltodextrin, gum arabic, salt, sucrose, starch, beadlet)?
What is the supplier-recommended starting use range for BFI’s target dry-mix application?
What pH range, heat exposure, and light conditions can the color survive?
Is the color intended to plate the dry powder, the reconstituted product, or both?
Which US food categories are approved for this exact color source and format?
What are the pilot MOQ, commercial MOQ, lead time, and backup manufacturing site?
Are kosher, halal, allergen, heavy-metal, and micro documents available?
Does the supplier recommend any antioxidant, packaging, or pH-buffer support?

Sample Request Template

Use this template when requesting trial samples:

Application: __________ Shade target: __________ Reconstituted pH: __________ Shelf life target: __________

Dry appearance required? Yes / No Heat step? Yes / No Kosher / Halal required? Yes / No

Requested documents: COA, allergen statement, halal/kosher status, particle size, carrier declaration, approved food category statement, storage guidance, recommended use level, MOQ, lead time.

14. Supplier Glossary

This glossary is intentionally focused on suppliers most practical for BFI’s dry-mix transition work. Reverify product-category restrictions and current offerings before commercial approval.

Supplier	Dry-Mix Strengths	Ingredients to Source	Buyer Guidance	Website
Sensient Technologies	Broadest overall US dry-mix fit for beverages, desserts, seasonings, and dry-powder appearance matching	Beet, black carrot, turmeric/curcumin, annatto, paprika, spirulina, butterfly pea, natural blue systems	Best first call when BFI needs one broad partner with application support across several product families	na.sensientfoodcolors.com
Kalsec	Strong for savory blends, bakery, and color systems that need oxidation support	Annatto, beetroot, black carrot, paprika, purple sweet potato, spirulina, turmeric, carrot, beta-carotene	Best when seasoning performance or antioxidant support matters as much as shade	kalsec.com
California Natural Color	Red, pink, and purple powder systems with strong anthocyanin coverage	Grape, black carrot, purple sweet potato, other anthocyanin systems	Best for berry, grape, cherry, and dessert/bakery programs that need red/purple body	californianaturalcolor.com
IFC Solutions	Flexible custom blending, low MOQ pilots, carrier matching	Custom blends across blue, red, yellow, and green systems	Best for early bench work, custom carriers, and rapid iteration before scale-up	ifc-solutions.com
GNT Group (EXBERRY)	Micronized and clean-label “coloring foods” powders	Fruit and vegetable-based powders for beverages, desserts, bakery	Use when the label declaration needs to stay as close as possible to fruit/vegetable language	exberry.com
Givaudan Sense Colour	Acid-stable beverage blues plus caramel and brown systems	Galdieria blue, caramel colors, beverage-focused powder systems	Use for high-acid beverage bases and brown savory/dessert systems that need strong hold	givaudan.com
Oterra	Strong FD&C-to-natural conversion support with powder-format systems	Encapsulated carotenoids, anthocyanins, spirulina, conversion-oriented powder systems	Useful when BFI wants support matching legacy synthetic shades with less internal iteration	oterra.com
San-Ei Gen F.F.I.	Specialty blue and deodorized radish-red systems	Gardenia blue, radish/red cabbage specialty systems	Use for sensitive flavor systems where odor control or specialty blue performance matters	saneigen.com

15. Carmine Addendum

Separate non-kosher-only benchmark lane for red velvet and other bakery-red systems that may need direct carmine testing. This addendum does not replace or revise the kosher / clean-label bakery project.

Non-Kosher Only This addendum is restricted to non-kosher benchmarking work. Keep ingredients, utensils, labels, samples, photos, and notes segregated from kosher / halal programs at all times.

Included SKUs

SKU	Product	System	Current Artificial Colors	Expected Cost Impact	Timeline
530007	CAKE MIX, ANGEL FOOD STRBRY 6	Non-Kosher Bakery Red	Red 40	14.5%	16-26 wk
537568	CAKE MIX, DIET CHERRY 25LB	Non-Kosher Bakery Red	Red 40	14.5%	16-26 wk
539138	CAKE MIX, DIET RED VELVET 25LB	Non-Kosher Bakery Red	Red 40	14.5%	16-26 wk
602205	CAKE MIX, RED VELVET CANNDESCENT 16oz	Non-Kosher Bakery Red	Red 40	14.5%	16-26 wk

Carmine Prototype Map

Prototype	System	Color Direction	Starting Point	Expected Project Impact
X0	Non-Kosher Bakery Red	Current artificial system control	Current formula	Benchmark only
X1	Non-Kosher Bakery Red	Carmine benchmark	0.015-0.035%	Primary non-kosher carmine benchmark
X2	Non-Kosher Bakery Red	Carmine + cocoa alignment	Carmine 0.015-0.030% + cocoa tune-up	Use when red velvet crumb needs a deeper velvet body
X3	Non-Kosher Bakery Red	Carmine + low paprika	Carmine 0.015-0.030% + paprika 0.003-0.008%	Use only when a warmer baked-red tone is needed

Bench Worksheet

Instructions: Run every non-kosher prototype side-by-side with its X0 control. Record observations, calculate ΔE, note flavor, and record the bench decision in the internal project tracker the same day.

ID	Ratio / Level (%)	Sign-off / Photos / Comments
X0	Control
X1
X2
X3
PROJECT RECOMMENDATION →		________________

Non-Kosher Bench Rules

This addendum is non-kosher only. Keep ingredients, utensils, labels, and notes segregated from kosher / halal programs.
Use carmine only in the designated non-kosher facility and keep the clean-label bakery wave unchanged.
Evaluate red velvet crumb, baked hold, frosting compatibility, and 24-hour appearance separately from the kosher lane.
Confirm supplier certificate package, labeling language, and customer approval before any scale-up decision.

Contents

1. How to Use This Workbook

Prototype Code Key

Bench Rules

Project 1

Project 2

Project 3

Project 4

Project 5

Project 6

Project 7

Project 8

Project 9

Project 10

Project 11

2. Project 1: Tea & Grape Drinks

SKU Set

Prototype Map

Bench Worksheet

3. Project 2: Pistachio & Lime / Green Drinks

SKU Set

Prototype Map

Bench Worksheet

4. Project 3: Bakery Mixes

SKU Set

Prototype Map

Bench Worksheet

5. Project 4: Orange & Lemonade Drinks

SKU Set

Prototype Map

Bench Worksheet

6. Project 5: Cherry, Punch, Strawberry & Pink Lemonade

SKU Set

Prototype Map

Bench Worksheet

Program Sign-off

7. Project 6: Cheese Sauces, Mac Systems, and Savory Dressings

SKU Set

Prototype Map

Bench Worksheet

8. Project 7: Dessert Cream, Citrus, and Custard Systems

SKU Set

Prototype Map

Bench Worksheet

9. Project 8: Soup Bases, Gravies, and Savory Brown-Yellow Systems

SKU Set

Prototype Map

Bench Worksheet

10. Project 9: Jelly, Gelatin, and Fruit Dessert Systems

SKU Set

Prototype Map

Bench Worksheet

11. Project 10: Specialty Bakery and Cheesecake Systems

SKU Set

Prototype Map

Bench Worksheet

12. Project 11: Fruit Fillings, Glazes, and Gel Systems

SKU Set

Prototype Map

Bench Worksheet

Program Sign-off

13. Supplier Qualification Workbook

Supplier Screening Checklist

Sample Request Template

14. Supplier Glossary

15. Carmine Addendum

Included SKUs

Carmine Prototype Map

Bench Worksheet

Non-Kosher Bench Rules