Food coloring can be achieved using a variety of products including DRY and LIQUID, in addition to a OIL or WATER SOLUBLE formulation.
Water or Oil?
Water Soluble means your product will dissolve a water based recipe and is perfect for Cake Mixes, Hard Candy, Icings, Drinks and More. DO NOT use on chocolates, as they will seize up and become clumpy and unusable.
Oil / Cocoa Based means the product does not contain water that could seize your chocolate and cause clumping. Oil / Fat Based colors are PERFECT for using to turn your white chocolate into any color you wish.
Liquid or Dry?
This has a lot to do with preference.
DRY: Uses just a small amount and WILL NOT change the consistency / feel of fondant. Works great with icings, buttercream, cake mix, cookie dough, hard candy, drinks and more. A little goes a long way and can be messy.
LIQUID: Easy to use when it comes in squeeze bottles and easy to use one drop at a time for consistent results. Works great with icings, buttercream, cake mix, cookie dough, hard candy, drinks and more. NFD offers GEL BASED LIQUIDS where a little goes a long way.