Source

Natural colorants are primarily sourced from plants (e.g., beetroot, turmeric), animals (e.g., cochineal), and minerals. They are obtained through processes like pressing, extraction, or physical grinding. Advances in microbial fermentation (e.g., red yeast rice) now also provide stable and sustainable options to meet growing demand.

Characteristics

Compared to synthetic dyes, natural colors are often perceived as safer and align with clean-label trends. However, they generally offer lower color strength, stability (sensitive to light, heat, and pH), and higher cost. Technologies like microencapsulation are actively improving their performance, a key focus in current research.

Applications

They are widely used in beverages, confectionery, dairy, and baked goods to restore color lost during processing or to enhance visual appeal. Specific use depends on solubility (water or oil-soluble) and stability. For example, beta-carotene colors dairy products, while cochineal is common in meats and candies.