Natural Food Colours

Beetroot's colour is water soluble and has poor durability when exposed to light, heat, or oxygen. It's best used in frozen, dried, or short-shelf-life goods like ice cream and yoghurt.

Source : Beetroot

Carminic acid (carmine) is a water-soluble pigment produced from the female cochineal insect. It was brought to Europe via the Aztecs and has the benefit of remaining stable in the presence of heat, light, and oxygen. Alcoholic drinks and processed meat products are examples of applications.

Source: Cochineal

Chlorophylls/Chlorophyllins - INS 140/141 - Natural  Green Colour

In red/orange/yellow fruits, vegetables, and plants, over 400 distinct carotenoids have been discovered. Carotenoids are produced at a rate of 1000 million tonnes per year by nature. The majority are oil-soluble, heat resistant, and unaffected by pH changes. Carotenoids are found in margarine, dairy products, and soft drinks.

Source: Annatto, Carrots, Oranges, Prawns, Red Peppers, Saffron, Tomatoes, Palm Fruit, Marigold etc

Curcumin - INS 100 - Natural Yellow Colour

Vegetable carbon black is heat and light stable and, used primarily in sugar confectionery.

Source: Vegetable and Plants

Caramel INS 150a - 150d - Natural Brown  Colour

Caramel is a water-soluble substance that gives baked goods their colour and flavour. It is heat and light-resistant, however, the type of caramel employed determines its stability in various food systems. It's a common ingredient in baked products and soft drinks to create a consistent brown colour

Source: Sugar

Spirulina - Natural Blue Colour

Extracted from spirulina, the blue pigments deliver of phycocyanin deliver a beautiful blue colour that is very popular in ice creams and sugar confectionery.