What are natural food colorants or natural food color?

Natural Food Colors are extracted from natural sources such as vegetable or fruit instead of chemically synthesized. Examples of sources of the natural food color are: paprika, pumpkin, carrot, cabbage, beetroot, turmeric, annatto, spirulina, tomato, radish, purple sweet potato, elderberry. After harvest, those vegetables or fruit will be processed to extract colors components, concentrated and de-flavored.

Is liquid or powder natural food coloring better?

Both liquid and powder natural food color are good. Depending on application, the food manufacturer may prefer different types of natural food color. Normally beverage applications prefer liquid natural food color, while other applications prefer powder form. Powder natural food colors are easier to store and transport, and the cost of transportation is normally lower. The liquid natural food color will be easier to use in some applications.

Can you buy all natural food coloring?

Yes, FoodRGB natural food colors cover most of the application and a large range of colors. FoodRGB researchers develop more than 30 new formulas upon requests of our customers. We helped lots of customers convert from synthetic color to natural food color.

What can I use for natural food coloring?

The natural food color can be used in almost all food products such as candy, chocolates, beverages, cakes, cookies. The usage of natural food color is more complex than synthetic color though. Technical support on formula colors, usage of natural colors becomes essential. FoodRGB provides best efforts to support customers on how to use natural food color.

What food coloring makes blue?

The natural blue color for food has several choices: spirulina, gardenia, huito, and Anthocyanin. Each blue color has pros and cons. The best choice depends on the application.

Is carotene a food Coloring?

Beta-carotene is a natural food color. Beta-carotene is widely used in beverages and other products.

Sauces Natural Food Color Solution

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Sauces

Color Swatches

Description

With consumers increasingly focused on FoodRGB^® brings natural vibrancy to sauces by offering colors that are both clean and consumer-friendly. With pigments derived from natural sources like turmeric, red beet, and paprika, ingredient lists remain clear, simple, and trustworthy. This aligns with consumer preferences for transparency and allows brands to highlight “no artificial colors” and “plant-based” credentials with confidence.

Our color solutions are formulated for excellent performance in the diverse and challenging environments of sauces. From acidic tomato-based sauces to creamy emulsions, our natural pigments resist fading caused by heat, light, or pH changes. Thanks to advanced processing methods, strong coloring can be achieved with reduced dosages, ensuring consistent visual impact while optimizing costs.

FoodRGB^® also ensures global compliance, helping sauce brands remain future-proof as synthetic color regulations evolve. With water-soluble, oil-suspended, and powdered options, our portfolio covers the full spectrum of sauce applications. Our dedicated technical experts collaborate closely with customers, providing end-to-end support to ensure smooth integration into production lines.

Supported Colors in Savory

Color	Solubility	Form	Solution
Red	Water	Powder	Red Radish or Beetroot
Pink	Water	Powder	Carmine
Pink	Water	Powder	Purple Sweet Potato
Orange	Water	Powder	Annatto
Yellow	Water	Powder	Turmeric
Orange Red	Water	Powder	Paprika Oleoresin
Orange	Water	Powder	Beta Carotene
Green	Water	Powder	301721
Blue	Water	Powder	Gardenia Blue
Purple	Water	Powder	302805G
Brown	Water	Powder	305200G

Solution Examples in Sauces

Seasoning	General process	Usage and dosage	Advantage
Salad Dressing			Coloring naturally, different color series corresponds to different flavor.
Tomato sauce	Raw material → cleaning → heating → blending →concentrating →filling → sterilizing → cooling → finished product	Add at latter concentration stage with a proportion of 1-2‰	Enhance tomato sauce color obviously, while retaining good light and heat resistance
Bean sauce	Soaking the broad-bean → steaming & boiling → cooling → fermenting → ingredients measuring → sterilizing → packing → finished product	Add while measuring ingredients, with a proportion of 1-3‰	Dedicated product, better coloring result then regular ones
Vinegar	Brewing → ingredients measuring → sterilizing → filling → finished product	Add while measuring ingredients, with a proportion of 0.1-0.3%	No influence on flavor, stable under lower pH value.

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Sauces

Color Swatches

Description

Supported Colors in Savory

Solution Examples in Sauces

Naturally Colored

Sauces

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