Colours such as black carrot concentrates, beetroot preparations, caramel, annatto and carmine help manufacturers achieve a desired food appearance. This article looks at their origins and applications. Colouring properties should be distinguished from any nutritional or health claims.
Black carrot: anthocyanin-based colour
Black carrot is a variety of carrot rich in anthocyanins; it is not black sage. Its concentrates can provide red to purple shades, depending on pH and formulation. Stability must be assessed for the intended food and process.
Beetroot powder: red colour applications
Beetroot powder and concentrates can provide red shades in suitable foods and drinks. Their colour depends on the formulation and processing conditions, especially heat exposure. They are used in selected beverages, fruit preparations and other foods.
Caramel: a range of brown shades
Caramel colours are produced by heat treatment of carbohydrates. They provide shades ranging from golden brown to dark brown in beverages, bakery products, confectionery and other foods. Different classes are chosen for different applications.
Annatto: yellow to orange shades
Annatto is obtained from the seeds of the achiote plant. Its pigments provide yellow to orange shades and are used in suitable products such as cheese and other foods. The choice of preparation depends on the required solubility and processing conditions.
Carmine: an insect-derived red colour
Carmine is a red colour derived from cochineal insects. It is used in permitted food applications, including selected confectionery and dairy products. Its animal origin and potential allergen considerations are relevant to product positioning and labelling.
Colours from natural sources: selection and performance
Black carrot, beetroot, caramel, annatto and carmine provide different colour options for food manufacturers. Each has its own origin, stability and application requirements. A natural source does not automatically establish a health benefit. The best choice depends on the desired shade, processing conditions, dietary positioning and legal requirements.