Beetroot - Freeze-dried Powder Taste Colour 300g - Sosa

Taste Colour Beetroot: a spectacular violet-magenta, from sweet to savoury

Produced through freeze-drying — a process that transforms water from a solid to a gaseous state to dehydrate the vegetable while fully preserving its colour and aromatic intensity — this Sosa powder combines beetroot juice (55%) and maltodextrin as an encapsulation vector. Designed for applications where any liquid intake is problematic, it delivers the characteristic colour and flavour of beetroot in a stable format, available year-round.

Technical tip: Beetroot colour is pH-sensitive. In an acidic environment (citrus, vinegar), it shifts towards a bright, vibrant pink — perfect for macarons or light mousses. In a neutral or alkaline medium, it deepens into an intense violet-magenta, ideal for ganaches, sauces or accompaniment sorbets. Use this characteristic to your advantage for precise visual results.

Sweet Applications

The chromatic power of freeze-dried beetroot opens spectacular creative possibilities in pastry and chocolate work:

• Macarons: Violet-magenta or bright pink shells depending on pH — a guaranteed visual impact.
• Mousses & Whipped Cream: Simultaneous colouring and flavouring with no moisture intake.
• Ganaches & Pralines: Direct incorporation into dark chocolate for an intensely violet fondant centre — see our product visual.
• Ice Creams & Sorbets: Vibrant colour and concentrated beetroot flavour, available out of season.

Savoury Applications

Its dual colouring and flavouring dimension makes it a key ingredient in gastronomic cuisine:

• Espumas & Jellies: Spectacular violet colour for plate and verrine presentation.
• Sauces & Velouté: Concentrated flavour and natural colour without adding liquid.
• Tuiles & Crackers: A colourful, aromatic touch for gastronomic table decorations.
• Accompaniment Sorbet: An intense violet quenelle alongside foie gras, scallops or warm goat's cheese — visually and gustatorily striking.
• Flavoured Breads: Direct integration during kneading for naturally coloured bread.

Technical Specifications

Taste Colour in Action — Professional Demonstration

See how to introduce colour and flavour into your preparations without adding water: flavoured chocolate bars, praline ganaches, cookies, mint financier, passion fruit saint-honoré. A complete chef demonstration by Sosa, with technical explanations on freeze-drying and its applications in chocolate work, pastry and ice cream.

Video in Spanish — the visuals and techniques speak for themselves for any culinary professional.

Allergens: No specific allergen. May contain traces of nuts, soya, sulphites, egg, milk, mustard, sesame, peanuts, celery.