A colour that is derived from plant, animal, mineral or microbiological sources through appropriate processing that does not modify the chemical nature of the colour.

Natural extracts are sourced from spices, herbs, vegetables and flowers through mechanical extraction processes.

The use of natural food colours in the food industry has been gaining popularity over the years. This can be largely attributed to the increasing consumer awareness on healthy foods.

A colour identical with a colouring principle that occurs in nature and which is produced by chemical synthesis.

Synthetic Food Colours, also known as Artificial Food Colours, are manufactured chemically and are the most commonly used dyes in the food, pharmaceutical and cosmetic industries.