Natural colors are created or extracted from edible sources like fruits, vegetables, seeds, and minerals for the purpose of coloring food or beverage applications. However, there is no formal definition of “natural colors” by food authorities, like the Food and Drug Administration (FDA) in the United States or the European Food Safety Authority (EFSA) in Europe.
The Natural Food Colours Association (NATCOL) offers a similar definition saying they “originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources.” They have been used for many years and are considered safe for use in food and beverage applications.
There are many different types, but check out some of the most used colors below, or read more about all the different types here.
Anthocyanins
from sources like:
purple corn, purple carrots, purple sweet potatoes, radishes, and elderberries
Betanins
from:
beets
Carbon Black
from:
charred vegetable matter like coconut husks
Carotenoids
from sources like:
annatto, beta-carotene, and paprika
Carmine
from:
the cochineal insect
Curcumin
from:
Turmeric root
Chlorophyll
from:
grass
Phycocyanins
from:
spirulina
Safflamins & Carthamins
from:
Safflower
Synthetic colors, on the other hand, include FD&C Red #40, Yellow #5, Blue #1, etc. (or Allura Red, Tartrazine, Brilliant Blue, etc.), and are created from non-edible sources, typically petroleum. While they are generally considered safe for food use, there have been studies linking them to hyperactive behavior in children and require special labelling in the EU.
Natural colors are made by removing the pigments from the natural sources through selective physical and/or chemical extraction methods. This means that the resulting material contains primarily pigments from the natural color source and excludes any flavors or nutritive elements.
The resulting colors are concentrated and standardized so food and beverage manufacturers receive the same color each time they place an order and can expect consistent results. See how it’s done below!
Want to try a sample? Request one here.
Related posts
Understanding ADI: The Safe Use of Food Colour Additives
Natural colours are considered food additives in the food and beverage world and are strictly regulated in terms of their identity, purity, the food categories in which they are allowed, and their usage rate. A recent example is the 2020 EFSA review of
Podcast: Sizzling Shades
Sizzling ShadesThe Role of Colors in Fire Cooking Speakers: Sara Diaz, Global Marketing Manager for Savory Taste for Givaudan, Katie Rountree, Regional Product Manager - Americas for Sense Colour, and Catalina Ospina, Technical Marketing Specialist for Sense
Shelf Life of Natural Colours
Looking at Shelf Life: Just like any food or food ingredient, colour additives and colouring foodstuffs have a duration window within which they meet their functional specification and remain safe for use. Quality and safety are two very different aspects
Colour and Flavour Trends in Enhanced and Functional Drinks
When analyzing the expanding market of energy drinks, enhanced waters, and sports drinks you’ll find that colour is no longer a mere indicator of flavour identity. There is a growing trend towards using colour to hint at a refreshing and invigorating
All About Extrusion
Extrusion, the versatile food processing technology that mixes, cooks, shapes and texturizes food ingredients, is in principle inspired by Archimedes’ screw pump. But little would he have imagined that the fruits of his design would manifest in our
Earthy, Bold, or Pastel: Decoding the language of authentic food colour trends
Consumers are increasingly interested in ‘authentic’ food and beverage experiences—they want food that is as close as possible to its original ingredients or source. This can include minimally processed foods, foods that taste, smell, and look