Achieving the Perfect Colour Every Time

Using Annatto correctly ensures consistent colour development, product uniformity, and consumer appeal.

Whether you're manufacturing cheese, maas, beverages, bakery products, or processed meats, proper handling and dispersion are essential.

Best Practice: Pre-Dispersion

Annatto should always be pre-dispersed before use.

Suitable dispersion mediums include:

• Warm water,
• Milk,
• Product liquids.

This ensures even colour distribution throughout the finished product.

Colour Control Through Dosage

Manufacturers can easily adjust colour intensity:

Lower Dosage

Produces pale yellow shades.

Medium Dosage

Creates rich golden colours.

Higher Dosage

Develops deep orange-red tones.

Storage & Shelf-Life

To maximise colour stability:

• Store in a cool, dry environment,
• Keep away from direct sunlight,
• Store in airtight containers after opening,
• Protect from excessive heat and air exposure.

DFI Annatto AC6 offers a shelf-life of up to 24 months when stored according to recommendations.

Product Quality & Safety

Annatto AC6:

• Contains no allergens,
• Is suitable for human consumption,
• Is supplied as a low-risk food colourant,
• Is Kosher certified.

Partner with Dynamiko Food Ingredients

Dynamiko Food Ingredients supplies high-quality Annatto AC6 for manufacturers seeking reliable, natural colouring solutions across multiple food categories.

One Natural Colourant – Endless Applications

Annatto has become one of the most versatile natural colourants available to food manufacturers.

Its ability to provide attractive yellow, golden, orange, and reddish shades makes it suitable for a wide range of food products.

Dairy Applications

Annatto is commonly used in:

Cheese Production

One of the most recognised applications for Annatto is cheddar cheese and processed cheese products, where it provides the familiar golden-yellow colour consumers expect.

Maas & Fermented Dairy

Annatto can be used to enhance the visual appeal of cultured dairy products and flavoured fermented milk beverages.

Ice Cream

Creates attractive creamy yellow shades in premium frozen desserts.

Meat Industry Applications

Annatto is frequently used in:

• Processed meats,
• Sausages,
• Smoked products,
• Chicken products,
• Fish smoking applications.

It is particularly valued for creating a golden-brown appearance in smoked fish and poultry products.

Bakery & Confectionery Applications

Annatto performs well in:

• Bread crumbs,
• Cakes,
• Sugar confectionery,
• Cereals,
• Snack foods,
• Seasoning blends.

Typical Dosage Guidelines

Usage levels generally range from:

0.005% to 0.20%

depending on the desired colour intensity and product application.

Why Food Manufacturers Choose Annatto

As consumer demand for natural ingredients and clean-label products continues to grow, food manufacturers are increasingly turning to plant-based colouring solutions. One of the most widely trusted natural food colourants used around the world is Annatto.

Derived from the seeds of the achiote tree (Bixa orellana), Annatto delivers attractive colour shades ranging from pale yellow and golden orange to deep reddish-orange. Its versatility, natural origin, and excellent performance have made it a preferred colouring ingredient across numerous food categories.

At Dynamiko Food Ingredients, Annatto AC6 is supplied as a highly concentrated, water-based natural food colourant designed to provide consistent colour development across a wide range of food applications.

What Makes Annatto So Popular?

Natural Origin

Annatto is sourced from nature, making it an ideal alternative to synthetic food colourants. As a plant-based ingredient, it supports clean-label product development while meeting consumer preferences for more natural food formulations.

Versatile Colour Range

One of Annatto's greatest advantages is its ability to produce a variety of colour shades depending on dosage and application requirements, including:

• Pale yellow tones,

• Rich golden yellow shades,

• Bright orange colours,

• Deep reddish-orange hues.

This flexibility allows manufacturers to achieve the desired visual appearance across multiple product categories.

Clean-Label Appeal

Today's consumers are paying closer attention to ingredient declarations and product labels. Natural colourants such as Annatto help manufacturers create products that align with clean-label trends while maintaining attractive product presentation.

Proven Industry Performance

Annatto has been used as a food colourant for centuries and remains one of the most trusted natural colouring solutions available today. Its consistent performance and broad application range make it a valuable ingredient in modern food manufacturing.

Key Benefits of Annatto AC6

Annatto AC6 offers numerous benefits for food manufacturers, including:

• Natural plant-based colouring,

• Water-based formulation,

• Suitable for a wide range of food applications,

• Flexible colour intensity control,

• Consistent colour development,

• Low-risk food colourant,

• Easy incorporation into production processes,

• Kosher certified,

• Excellent clean-label solution.

Why Choose Dynamiko Food Ingredients?

Dynamiko Food Ingredients supplies high-quality Annatto AC6 to food manufacturers seeking reliable and consistent natural colouring solutions.

Our Annatto AC6 is suitable for a variety of applications, including:

• Cheese and dairy products,

• Amasi and fermented dairy products,

• Beverages and flavoured drinks,

• Meat and processed meat products,

• Bakery products,

• Confectionery,

• Snack foods,

• Seasoning blends.

With dependable quality, technical support, and a commitment to supplying innovative food ingredient solutions, Dynamiko Food Ingredients remains a trusted partner to food manufacturers throughout Southern Africa.

Whether you are developing new products or improving existing formulations, Annatto AC6 offers a natural and effective way to enhance product appearance while supporting clean-label product development.

SMALL INGREDIENT. MASSIVE IMPACT.

Many cheesemakers focus on milk quality, cultures, and processing equipment, but rennet remains one of the most influential ingredients affecting overall cheese quality and profitability.

Choosing the correct rennet can directly improve:

• Cheese yield
• Texture consistency
• Production efficiency
• Product quality
• Consumer satisfaction

BETTER COAGULATTION MEANS BETTER YIELD

Efficient milk coagulation helps retain valuable milk solids within the curd structure.

Benefits include:

• Higher cheese yields
• Reduced losses
• Improved profitability
• Consistent production results

TEXTURE AND FUNCTIONAL PERFORMANCE

Rennet affects:

• Curd firmness
• Moisture retention
• Sliceability
• Meltability
• Stretch characteristics

These factors are especially important for:

• Mozzarella
• Cheddar
• Gouda
• Processed cheese products
• Pizza cheese

FOOD SAFETY AND REGULATORY COMPLIANCE

Both Maxiren® 600 and Microclerici Powder comply with strict food manufacturing standards and offer quality assurance benefits.

Maxiren® 600

• Halal approved
• Kosher approved
• Suitable for vegetarian production

Microclerici Powder

• Halal certified
• Kosher certified
• Non-GMO compliant according to European regulations

WHY CHOOSE DYNAMIKO FOOD INGREDIENTS?

Dynamiko Food Ingredients supports commercial and industrial cheesemakers with:

• Quality rennet solutions
• Cheese cultures
• Functional dairy ingredients
• Technical support
• Reliable supply chains

Our goal is to help manufacturers maximise quality while controlling production costs.

CHOOSING THE BEST RENNET FOR CONSISTENT CHEESE PRODUCTION

Selecting the correct rennet can significantly impact cheese yield, texture, flavour development, and production efficiency.

Dynamiko Food Ingredients offers both Maxiren® 600 Liquid Rennet and Microclerici Powder Rennet, allowing manufacturers to select the solution best suited to their production environment.

MAXIREN® 600 LIQUID RENNET

Key Benefits

• High milk-clotting activity (≥600 IMCU/ml)
• Suitable for vegetarians and vegans
• Halal approved
• Kosher approved
• Consistent performance across multiple cheese varieties

Ideal For

• Large commercial cheese plants
• Automated dosing systems
• High-volume cheese production
• Consistent batch-to-batch manufacturing

MICROCLERICI POWDER RENNET

Key Benefits

• Microbial coagulant derived from fermentation
• Strength of 2400 IMCU
• Easy storage and transport
• Excellent coagulation reliability
• Halal and Kosher certified

Ideal For

• Small to medium cheese manufacturers
• Artisanal cheesemakers
• Flexible production environments
• Manufacturers seeking powdered ingredient systems

STORAGE CONSIDERATIONS

Maxiren® 600

• Store at 4–8°C
• Shelf-life up to 24 months under recommended conditions

Microclerici Powder

• Store at 4–8°C
• Activity loss less than 1% per month when properly stored
• Shelf-life of approximately 2 years

WHICH RENNET SHOULD YOU CHOOSE?

The answer depends on:

• Production volume
• Equipment available
• Cheese varieties produced
• Operational preferences

Dynamiko Food Ingredients can help determine the best rennet solution for your application

THE SCIENCE BEHIND GREAT CHEESE STARTS WITH RENNET

Every successful cheese begins with one critical ingredient: RENNET

Rennet is a specialised enzyme used to coagulate milk, transforming liquid milk into a firm curd that can be processed into cheese. Without rennet, many of the world's most popular cheeses would not achieve their characteristic texture, structure, flavour, and yield.

At Dynamiko Food Ingredients, we supply premium-quality rennet solutions including Maxiren® 600 Liquid Rennet and Microclerici Powder Rennet, trusted by commercial and industrial cheese manufacturers worldwide.

WHAT DOES RENNET DO?

Rennet contains enzymes that specifically act on milk proteins, causing milk to coagulate and separate into:

• Curds (used for cheese production)
• Whey (liquid by-product)

This process creates the foundation for virtually all hard, semi-hard, and many soft cheese varieties.

TYPES OF RENNET AVAILABLE

Maxiren® 600 Liquid Rennet

Maxiren® 600 is a liquid chymosin preparation derived from a selected strain of dairy yeast (Kluyveromyces lactis). It offers consistent clotting performance and is suitable for both vegetarian and vegan cheese production.

Microclerici Powder Rennet

Microclerici Powder is a microbial coagulant derived from the controlled fermentation of Rhizomucor miehei. It is widely used in cheese production due to its reliability and ease of handling.

WHY CHEESEMAKERS CHOOSE QUALITY RENNET

High-quality rennet provides:

• Consistent coagulation
• Improved cheese yield
• Better moisture control
• Enhanced texture development
• Reliable production performance
• Reduced manufacturing variability

Dynamiko Food Ingredients – Your Cheese Manufacturing Partner

Whether you manufacture cheddar, gouda, mozzarella, feta, processed cheese, or speciality cheeses, Dynamiko Food Ingredients supplies industry-leading rennet solutions to support your production goals.

Rennet is one of the most essential ingredients in cheese-making, yet it is often misunderstood. At its core, rennet is a coagulant — an enzyme that transforms milk from a liquid into a solid curd, forming the foundation of all cheese varieties.

How Rennet Works

Milk contains proteins called casein, which are naturally suspended in liquid. When rennet is added, it triggers coagulation by breaking down these proteins, allowing them to bind together and form curds while separating whey.

This process is critical because:

• It determines texture
• Influences yield
• Affects final cheese quality

Without effective coagulation, consistent cheese production is nearly impossible.

Types of Rennet

Modern cheese-making uses several types of rennet:

• Animal Rennet – Traditional, derived from calf stomachs
• Microbial Rennet – Produced via fermentation
• Fermentation-Produced Chymosin (FPC) – Highly consistent, modern solution

Today, most industrial producers prefer fermentation-based options due to consistency, scalability, and dietary compatibility.

Why Consistency Matters

In commercial production, even small variations in coagulation can lead to:

• Yield losses
• Texture defects
• Batch inconsistencies

That’s why high-quality coagulants are essential for reliable results across varying milk conditions.

Key Takeaway

Rennet is not just an ingredient — it is the control point that determines how successfully milk becomes cheese.