Natural Food Colors are rapidly gaining popularity among consumers who prefer clean label products. This trend has resulted in sales of natural ingredients growing at a robust pace compared to synthetic ones. These colors are derived from renewable and sustainable sources as opposed to synthetic dyes that are sourced from non-renewable resources such as petroleum. Moreover, they do not generate harmful byproducts during production.
These natural food colorings are available in liquid and powder forms and can be used for a variety of applications such as icing, cookies, beverages, and confectionery. They are heat-resistant and offer good shelf stability.
Unlike synthetic food colorings, natural colorings are formulated from plants, vegetables, fruits, seeds, and minerals, and often contain vitamins, antioxidants, and nutrients. They are also safer to use as they do not cause allergies or sensitivity in most people.
However, it is important to note that these natural food dyes are typically less stable than their synthetic counterparts. They may degrade when exposed to high temperatures and oxidize in the presence of acids, which can affect their color intensity.
Thankfully, it’s easy to make your own natural food colorings. You can use juices from things like kale, spinach, parsley, red cabbage, pomegranates, purple sweet potatoes, and carrots, or boiled water from colored veggies and fruit, to get the desired hue for your recipes. You can also add turmeric, paprika, saffron, matcha powder, and black cocoa powder to achieve a wide range of colors.