Benefits and Uses of Natural Food Coloring

Adding color to food, in one way or another, has been the norm for centuries. From the Egyptians to medieval Europe, civilizations used natural sources of food colorants like herbs and plant extracts to add rich color to foods. 

The world of food colours goes beyond aesthetics, powerfully shaping consumer perceptions of quality and flavour with just a glance. These ingredients are so vital to the food and beverage industry, with manufacturers devoting a lot of energy to just getting the right shade of ice creams or yoghurt.

While artificial food colours synthesised in laboratories were the standard for years, natural food colours are now catching on and generating plenty of positive buzz as people are very particular about what goes inside their bodies. We’ve detailed their goodness and why there’s a shift towards them. Find out why you should choose them for your products today!

What are Natural Food Colours?

Natural food colours have been produced for over a century, with the idea of colouring food even older. However, recent innovations are pushing them to the forefront of food technology. Natural food colours get their shades from pigments like chlorophyll and curcumin found in plants and other edible sources. They can be obtained from fruits, vegetables, flowers, and even algae, giving foods various shades. These additives include annatto extract, beetroot powder, spirulina, β-carotene, and more commonly known options like paprika and saffron. 

Natural food colours are considered safe and are mostly exempt from regulatory restrictions, with the FDA not subjecting them to batch certification requirements. With doubts over the safety of synthetic colours leading to consumers seeking other alternatives, natural food colours are gaining prominence and finding favour among more people.

Benefits of Using Natural Food Colours

1. Safe and Healthy: Natural food colours are generally considered safe for human consumption and are less likely to cause adverse health effects compared to synthetic food colours. They are derived from plant, animal, or mineral sources and do not contain harmful chemicals.

2. Environmentally friendly: Natural food colours are derived from renewable and sustainable sources, making them more environmentally friendly than synthetic colours. The production of synthetic colours often involves the use of non-renewable resources and may generate harmful by-products.

3. Cost-effective: While natural food colours may be slightly more expensive than synthetic colours, they are often more cost-effective in the long run. This is because they can be used in smaller quantities to achieve the desired color intensity, and they also have a longer shelf life.

4. Versatile: Natural food colours are available in a wide range of colours and can be used in a variety of food products, including baked goods, confectionery, beverages, and dairy products.

5. Enhance nutritional value: Natural food colours are often sourced from fruits, vegetables, and other plant-based sources, which may contain vitamins, minerals, and antioxidants that can enhance the nutritional value of the food product.

Natural Food Colours Made Derived From

Carotenoids: Derived from fruits and vegetables such as carrots, sweet potatoes, pumpkins, and tomatoes.

Anthocyanins: Derived from fruits such as berries, cherries, grapes, and pomegranates, as well as vegetables such as red cabbage and purple sweet potatoes.

Caramel: Caramel is widely used in desserts and processed meat products. Carbohydrates are exposed to high temperatures in a caramelization process that eventually creates a light amber liquid.

Beetroots: Beetroots contain pigments that produce a deep red color, which can be used to color various food items. They are often pressed, ground, and added to yogurt and other foods as a condiment.

Grapes and Grape Skins: Grapes contain anthocyanin pigments that give them their purple hue. These colours are commonly used to color sweets, yogurt, desserts, and jam.

Turmeric: Turmeric is commonly used as a seasoning agent in soups, curries, vegetable platters, mustard, and Cheddar cheese.

Conclusion

With the growing demand for natural and healthier food options, the use of natural food colours is becoming increasingly popular in the food industry. Arjuna Naturals’ food colours are designed to enhance the appearance of your food products and stimulate the appetite of your consumers, without the use of harmful synthetic ingredients. Their colours are made using 100% natural ingredients and are available in a wide range of vivid shades. We can also create custom formulas that are tailored to your specific requirements, allowing you to innovate with confidence.

Yangge Biotech's natural food colours come in liquid or free-flowing powder form and are completely safe to use. They do not affect the taste or quality of the food, but rather enrich it with the goodness of nature. With their range of natural food colours, you can create visually appealing and delicious food products that meet the growing demand for natural and healthy food options. Contact us today for inquiry!