Natural food and beverage colourings

Abstract: This chapter describes the range of food colours currently used commercially that are generally regarded as being natural because they are either colouring substances from natural sources or are produced by synthesis and are the same as those found in nature. The pigments discussed are curcumin, beetroot, lutein, anthocyanins, carminic acid/carmine, chlorophyll/chlorophyllin, caramel, lycopene, annatto, carotene and paprika. The chapter covers their sources in nature, features and benefits, extraction, commercial forms available, stability, typical food and beverage applications and key factors to be considered when the pigment is used in food and beverages. Relevant European legislation is discussed where applicable.