Natural Food Colors
As interest in ‘better-for-you’ foods grows, many manufacturers are looking for ways to reformulate existing products with more natural ingredients. However, shifting a product to natural colorings can be challenging.
Unlike the synthetic chemical dyes approved for use in foods and beverages, which are made from combinations of carbon, hydrogen, sodium, oxygen, and sulfur molecules, natural colors must be derived from plants or animals. As a result, they are often less stable and have more subtle hues than their artificial counterparts.
In addition to paprika, turmeric, and saffron, the FDA lists several other batch certification-exempt natural color additives, including dehydrated beets, caramel (derived from evaporated sugar), fruit and vegetable juices, and annatto, a reddish dye derived from the seeds of the achiote plant. The list also includes two dyes derived from bugs, carminic acid and cochineal (which is a red dye extracted from the skin of the insect Dactylopius coccus).Natural Food Colors