Natural Food Colors

Extracted from Nature. Safe. Clean-Label Friendly.

Natural Food Colors are derived from fruits, vegetables, and plants, offering a clean-label alternative to synthetic additives. Popular natural sources include:

Paprika Fruits – Red hues
Turmeric Roots – Bright yellow
Annatto Seeds – Orange-red
Marigold Flowers – Yellow-orange
Leafy Greens – Natural green tones

Choosing the right natural color involves considering key factors like pH levels, heat stability, light exposure, storage conditions, and interactions with other ingredients.

Key Features

Naturally Derived: Extracted from edible plant-based or mineral sources
Eco-Friendly Processing: Produced using sustainable and low-impact methods
Safe & Non-Toxic: Free from harmful heavy metals and hazardous contaminants
Regulatory Compliant: Meets international food safety and quality standards
Mild Aroma & Taste: Minimal impact on flavor and aroma of the final product

COLOUR Shade	Common Name	E.E.C. NO.
	Annatto Oil Soluble (1.5% Bixin)	E 160b/75120
	Annatto Water Soluble (1.5% Nor – Bixin)	E 160b/75120
	Annatto Nor Bixin Powder (1.5% Nor – Bixin) – (Kesar Orange / Kesar Mango)	E 160 B
	Caramel Type I Plain ( Scotch Grade )	E 150 A
	Caramel Type III Beer Grade	E 150 C
	Caramel Type IV Single Strength	E 150 D
	Caramel Type IV Double Strength	E 150 D
	Caramel Powder Food Grade Double Strength	E 150 D
	Red Beet Juice Powder (0.3% to 0.45 Betanine)	E 162/75470
	Turmeric Colour 5% Powde	E 100/75300