Natural food colorants

chemical class colour plant source pigment products

anthocyanins red strawberry (Fragaria species) pelargonidin 3-glucoside* beverages, confections, preserves, fruit products

blue grape (Vitis species) malvidin 3-glucoside* beverages

betacyanins red beetroot (Beta vulgaris) betanin dairy products, desserts, icings

carotenoids** yellow/orange annatto (Bixa orellana) bixin dairy products, margarine

yellow saffron (Crocus sativus) crocin rice dishes, bakery products

red/orange paprika (Capsicum annuum) capsanthin soups, sauces

orange carrot (Daucus carota) beta-carotene bakery products, confections

red mushroom (Cantharellus cinnabarinus) canthaxanthin sauces, soups, dressings

phenolics orange/yellow turmeric (Cuycuma longa) curcumin dairy products, confections

*Plus other similar compounds.

**Many carotenoids used as food colorants are chemically synthesized.