Natural food color

Extracts and preparations obtained from food or other edible material sources, using techniques approved under European regulations.

Coloring Ingredients


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Caramel Color is produced by heating “carbohydrates” in catalyzers presence, and is one of the most commonly used natural color.

Anthocyanin is obtained from the red and purple colors of different fruits such as red grapes, black carrots and red cabbage.

More natural colors