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Natural colours for food are pigments extracted from plants, fruits, vegetables, minerals or insects — carmine, annatto, paprika, turmeric, beetroot and spirulina among them — used in place of synthetic, petroleum-derived dyes like Red 40 and Yellow 5. Manufacturers are moving away from artificial colours as regulators tighten warning-label and school-food rules and shoppers increasingly reject numbered additives on the ingredient list.
This guide is the single reference formulators and buyers need when sourcing natural colours for food: what each pigment is, which E-number it carries, how it performs under heat, light and pH, which application it suits, and how to replace a specific synthetic dye with a natural equivalent. For a deeper look at swapping out one synthetic red specifically, see Imbarex’s guide to Red Dye 40 Alternatives.
What Are Natural Colours?
A natural colour is a pigment extracted and purified from a natural source — a plant, fruit, vegetable, mineral or, in the case of carmine, an insect — with minimal chemical modification. Carmine from the cochineal insect, annatto from achiote seeds, paprika oleoresin from dried peppers, curcumin from turmeric root and anthocyanins from berries, black carrot or red cabbage are all natural colours in this sense.
“Colouring foodstuffs” is a related but distinct category under EU law: these are foods or ingredients used primarily for their colouring side-effect — concentrated beetroot juice, black carrot juice concentrate, spirulina powder used as a smoothie ingredient, or fruit and vegetable juices and purées. Because they are classified as food rather than as food additives, colouring foodstuffs do not require an E-number and do not count toward additive labeling thresholds, which is why some formulators prefer them for cleaner ingredient declarations. A genuine color additive extract — carmine (E120), annatto (E160b), paprika extract (E160c) — is still classified and labeled as an additive even when it is 100% plant- or insect-derived and marketed as “natural.”
Artificial or synthetic colours, by contrast, are manufactured from petrochemical feedstocks and have no naturally occurring counterpart. Red 40 (Allura Red AC, E129), Yellow 5 (Tartrazine, E102), Yellow 6 (Sunset Yellow, E110) and Blue 1 (Brilliant Blue FCF, E133) are the four most widely used synthetic dyes in US and UK food manufacturing, and all four are now subject to mandatory warning labels in the EU and phased restrictions in several US states.
The shift toward natural colours is no longer limited to a handful of wellness-focused brands. Mainstream manufacturers across beverages, confectionery, dairy and processed meat have published timelines for removing synthetic dyes from their full portfolios, and retailers increasingly set their own clean-label standards for private-label suppliers. For a formulator starting a reformulation project today, the practical questions are rarely about whether to switch, but which natural pigment matches the target shade, survives the manufacturing process, and fits the product’s vegan, Halal or Kosher claims.
Natural Food Colours List
The table below covers the ten natural colours most commonly used in commercial food and beverage manufacturing, with the E-number, source, shade, and stability profile formulators need for a first screening.
| Natural Colour | Source | Shade | E-Number | pH & Heat Stability | Common Applications |
| Carmine / cochineal extract | Cochineal insect (Dactylopius coccus) | Pink to deep red | E120 | Stable pH 3-7; high heat stability; shifts blue-purple above pH 7 | Meat, dairy, confectionery, beverages |
| Annatto (bixin & norbixin) | Achiote seed (Bixa orellana) | Yellow to orange | E160b | Bixin (oil-soluble) stable to heat; norbixin (water-soluble) more pH- and light-sensitive | Cheese, snacks, butter, baked goods |
| Paprika extract (oleoresin) | Dried red pepper (Capsicum annuum) | Orange to red | E160c | Oil-soluble; good heat stability; fades under prolonged light exposure | Snacks, sauces, seasonings, processed meat |
| Turmeric / curcumin | Turmeric root (Curcuma longa) | Yellow | E100 | Fat-soluble; stable to heat; degrades quickly under light; sensitive to high pH | Mustard, curry products, baked goods, snacks |
| Beta-carotene | Carrots, palm oil, algae, or fermentation | Yellow to orange | E160a | Oil-soluble; good heat stability; light-sensitive over time | Margarine, dairy, beverages, bakery |
| Spirulina extract (phycocyanin) | Spirulina algae (Arthrospira platensis) | Blue | Not EU-regulated as a color additive in the US; INS 134 internationally | Water-soluble; heat- and light-sensitive; best below pH 6, degrades in acidic or hot processing | Confectionery, beverages, frozen desserts |
| Anthocyanins | Red grape skin, black carrot, elderberry, red cabbage, purple sweet potato | Red to purple to blue, pH-dependent | E163 | Bright red below pH 4; shifts purple/blue near neutral pH; light-sensitive | Beverages, gummies, yogurt, confectionery |
| Beetroot red (betanin) | Beetroot (Beta vulgaris) | Pink to red | E162 | Best in cold or lightly heated products; degrades above ~60°C and under light | Yogurt, ice cream, frostings, cold beverages |
| Chlorophyll / chlorophyllin | Green plants (alfalfa, nettle, grass) | Olive to bright green | E140 (chlorophyll) / E141 (copper complex) | E140 is heat- and light-sensitive; copper-complex E141 is notably more stable | Confectionery, oils, dairy, beverages |
| Caramel colour | Heat-treated carbohydrates (sugar, glucose syrups) | Yellow to dark brown | E150a-d (four classes) | Very heat-stable; Classes III and IV (ammonia-process) are not accepted in all clean-label programs | Colas, beer, spirits, sauces, baked goods |
Natural Colours by Shade
Formulators usually start from the shade they need to match, then narrow down by application and process. Here is the natural palette broken out by color family.
Red
Carmine (E120) gives the deepest, most heat-stable red and is the default choice for processed meat and confectionery, but it is insect-derived and not vegan or vegetarian. Anthocyanins (E163) from black carrot, red grape skin or elderberry give a bright red only in acidic conditions (below pH 4), making them ideal for beverages and gummies but unreliable in neutral-pH dairy. Beetroot red (E162) gives a softer pink-red that holds up well cold but browns under sustained heat.
Yellow and Orange
Turmeric and curcumin (E100) are the standard natural yellow food coloring, giving a bright, warm yellow that is heat-stable but fades under light and shifts with pH. Beta-carotene (E160a) gives a similar yellow-orange with somewhat better light stability. Annatto (E160b) leans more orange and is the common choice for cheese and dairy, where its oil-soluble bixin form performs well. Paprika extract (E160c) sits at the orange-red end and is used mainly in savory, oil-based applications.
Blue and Green
Spirulina extract, the source of natural blue phycocyanin, is the only widely used natural blue and the standard replacement for Blue 1 in confectionery and beverages, though it is notably heat- and acid-sensitive, limiting it to cold or lightly processed products. Chlorophyll (E140) and its more stable copper-complex form, chlorophyllin (E141), give olive to bright green and are used in confectionery, oils and dairy. Blending spirulina with turmeric is a common route to a stable natural green when chlorophyll alone will not hold under the process.
Brown
Caramel colour (E150a-d) is the standard natural brown, used across colas, beer, spirits, sauces and baked goods. The four classes differ by manufacturing process — plain, caustic sulfite, ammonia, or ammonia sulfite — and clean-label programs increasingly exclude the ammonia-process Classes III and IV in favor of Class I (plain) or Class II (caustic sulfite) caramel.
Stability: Heat, Light and pH
Stability, not shade, is usually what disqualifies a natural colour for a given process. The three variables that matter most are heat exposure, light exposure during shelf life, and the pH of the finished product.
- High-heat processing (retort, baking, pasteurization above 85°C): carmine, paprika extract, turmeric/curcumin, beta-carotene and caramel colour hold up well. Beetroot red and spirulina extract degrade quickly and should be reserved for cold-fill or short-heat processes.
- Light exposure (clear packaging, retail shelf life over several weeks): caramel colour and carmine are the most light-stable. Turmeric, anthocyanins, beetroot and spirulina fade measurably under sustained light and need opaque or UV-protective packaging to hold their shade.
- Low pH (below 4, as in juices, sodas and gummies): anthocyanins perform best here, giving their brightest red. Carmine and beetroot stay stable across a wider pH band, roughly 3 to 7.
- Neutral to high pH (above 7, as in some bakery and dairy applications): anthocyanins shift toward purple or blue and are usually unsuitable; carmine, turmeric and caramel colour remain stable.
As a rule of thumb: match the colorant to the harshest single condition in the process, not the average. A beverage that is both hot-filled and stored under store lighting needs a colorant that is stable on both axes — carmine or caramel colour, for example — rather than one that only wins on heat or only on light.
Natural Colours by Application
| Application | Recommended Natural Colours | Why |
| Beverages | Anthocyanins (acidic drinks), carmine WS (neutral pH), spirulina extract (cold-fill only) | Matches clarity and shade across the beverage’s actual pH and process |
| Dairy and dairy alternatives | Annatto (cheese, butter), beetroot red (yogurt, cold desserts), carmine (flavored milk) | Oil-soluble annatto suits fat-based dairy; beetroot suits short, cold processing |
| Bakery | Turmeric/curcumin, beta-carotene, caramel colour | Heat-stable through baking temperatures without fading or shifting shade |
| Processed meat and cold cuts | Carmine, paprika extract, annatto | High heat and fat-phase stability for retort and smoking processes |
| Confectionery | Carmine (red), turmeric or annatto (yellow), spirulina (blue), anthocyanins (gummies) | High color strength and consistent shade across candy, gummies and coatings |
| Snacks and seasonings | Paprika extract, annatto, turmeric | Oil-soluble pigments that coat and adhere well to dry, fried or baked snacks |
Replacing Artificial Dyes
Reformulating away from a synthetic dye is rarely a direct one-to-one swap — the natural replacement usually needs a shade-matching and dosage trial before it performs identically in a given recipe. The table below maps the most common synthetic dyes to their natural replacements.
| Synthetic Dye | Natural Replacement | Notes |
| Red 40 (Allura Red AC, E129) | Carmine (E120) or paprika extract (E160c) | Carmine for the closest red-pink match; paprika where a vegan, orange-leaning red works |
| Yellow 5 (Tartrazine, E102) | Turmeric/curcumin (E100) or annatto (E160b) | Turmeric for a bright warm yellow; annatto where a more orange-yellow is acceptable |
| Blue 1 (Brilliant Blue FCF, E133) | Spirulina extract (phycocyanin) | The only practical natural blue; requires cold-fill or low-heat processing to hold its shade |
For a full breakdown of the Red 40 swap, including regulatory status by country and a reformulation checklist, see Imbarex’s guide to Red 40 alternatives. For the blue replacement specifically, see our guide to Blue 1 alternatives.
Clean Label and Regulation
In the US, the FDA regulates color additives under 21 CFR Part 73 (exempt from certification, which covers most natural colours) and Part 74 (certified, which covers synthetic dyes). Carmine, annatto, paprika extract, turmeric, beta-carotene, beetroot red and the anthocyanins are all listed as exempt natural color additives, meaning they do not require batch certification the way Red 40 or Yellow 5 do.
In the EU, color additives are regulated under Regulation (EC) No 1333/2008 and must appear on the label by their E-number or full name. The regulation does not distinguish “natural” from “synthetic” in its approval process — both must pass the same safety evaluation — but the Southampton Six synthetic dyes (including Red 40 and Yellow 5) carry a mandatory warning label that natural colours do not.
Certification claims need their own check per colorant. Carmine is not vegan or vegetarian, since it is derived from an insect, and should never be used in products carrying those claims — a frequent labeling mistake worth flagging explicitly to clients early in a reformulation project. Halal and Kosher certification is available for most natural colours, including carmine, but must be confirmed with the specific supplier and batch, since processing aids and carriers can affect the final certification.
Clean-label programs — whether a retailer’s private-label standard or a brand’s own public commitment — increasingly go further than regulatory minimums, excluding caramel colour Classes III and IV (ammonia-process) even though both are legally approved, because of their 4-MEI content. Confirming a client’s specific clean-label standard before recommending a colorant avoids a second reformulation round later.
Regulatory alignment between markets is improving but still incomplete. A colorant cleared for use in the US under FDA exemption from certification is not automatically cleared at the same usage level in the EU, the UK, or markets that follow Codex Alimentarius standards, and maximum usage levels can differ by application category even where the colorant itself is approved everywhere. Manufacturers selling into multiple regions should request region-specific documentation from their supplier rather than assuming a single technical data sheet covers every market.
How to Choose a Natural Food Colour Supplier
The right supplier relationship matters as much as the right pigment choice, since shade consistency, documentation and lead time all depend on it. Use this checklist when evaluating a natural color supplier:
- Traceable origin and consistent sourcing — batch-to-batch color strength depends on raw material consistency, which in turn depends on a stable growing or harvest region.
- FDA, EU, Halal and Kosher documentation supplied with every shipment, not available only on request.
- Multiple formats — water-soluble, oil-soluble, lake (fat-dispersible) and powder — to match different applications without reformulating the carrier system.
- Technical support for shade-matching and dosage trials, ideally with free samples before committing to a production volume.
- Minimum order quantities that work for both pilot batches and full production runs.
- A responsive technical team that can turn around a shade-matching sample within days, not weeks, since reformulation projects usually run on a fixed compliance or launch deadline.
Imbarex has produced natural colorants in Peru since 2000, supplying carmine, paprika extract, annatto, beetroot red and turmeric to food, beverage and cosmetic manufacturers in more than 60 countries. All colorants ship with FDA, EU and Kosher documentation, in water-soluble, oil-soluble, lake and powder formats, with a MOQ from 25 kg and free samples available for formulation trials.
Frequently Asked Questions
Are Natural Colours Safe?
Yes. Natural colours approved for food use — carmine, annatto, paprika extract, turmeric, beta-carotene, beetroot red, anthocyanins, chlorophyll and caramel colour — have all passed FDA and EFSA safety reviews for their approved uses and levels. Carmine carries a specific allergy labeling requirement in the US because a small percentage of people react to it, which is why it must be named on the ingredient list rather than listed generically as “color added.”
Are Natural Colours More Expensive Than Synthetic Dyes?
Per kilogram, yes — natural colours typically cost more than synthetic dyes. In practice the gap narrows because natural colours with strong tinctorial power, like carmine, need a lower dosage to reach the target shade, and many brands recover the cost difference through the premium a clean-label or “no artificial colors” claim commands on shelf.
Do Natural Colours Fade?
Some do, under specific conditions. Beetroot red, turmeric, anthocyanins and spirulina extract are light- and heat-sensitive and can fade over a product’s shelf life, especially in clear packaging under retail lighting. Carmine, paprika extract and caramel colour are considerably more stable and rarely show visible fading within normal shelf-life windows.
Which Natural Colour Is the Most Stable?
Carmine (E120) and caramel colour (E150a-d) are the most broadly stable natural colours, holding their shade across a wide pH range, high-heat processing and extended light exposure. That stability is why they remain the default choice for processed meat, confectionery and beverages where shelf life runs several months.
What Colours Make Yellow Food Coloring Naturally?
Turmeric/curcumin (E100) and beta-carotene (E160a) are the two primary sources of natural yellow food coloring, with annatto (E160b) contributing a more orange-leaning yellow. Turmeric gives the brightest, most recognizable yellow but fades under light, while beta-carotene holds its shade somewhat longer.
Ready to source natural colours for your next reformulation? Request a free sample from Imbarex and get application-specific guidance on shade, dosage and stability.
